Vegan Ginger Cookies with Cardamom

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Vegan Ginger Cookies with a hint of warm cardamom are soft, chewy, and rolled in sparkling sugar for a festive touch. Get ready to fall in love with every cozy bite!

When I think of Christmas cookies one of the first cookies I think of are Gingerbread cookies.   There is nothing quite like the smell of fresh gingerbread baking in the oven during the holidays.   

I’m not a huge fan of hard gingerbread cookies so I didn’t want to make a traditional Gingerbread Cookies so I went in search of something a little different.  

I’ve been doing a lot more specialty baking for people including gluten free, dairy free, and vegan baking.   So when I found a vegan ginger cookie recipe I couldn’t wait to try it.  

One of my most popular vegan recipes is my vegan sugar cookie recipe that can be made and decorated for any occasion.  I recently perfectly a Vegan Red Velvet Cookie which even the biggest red velvet fans will love. While not a cookie, my personal vegan baking recipe is Vegan Hot Pretzel Challah Bread.  

What makes these cookies vegan?

Vegan cookies are made without the use of any animal products.  That means they cannot be made with butter, eggs, or cow’s milk.  Instead plant based milk is often used in place cow’s milk.   Vegan butter, vegan margarine, or oil is used instead of butter.  Flaxseed meal, applesauce, or mashed banana can be used instead of eggs. 

My favorite part of these cookies is that in addition to a lot of ginger it also has cardamom, cinnamon, and nutmeg in it.  This makes for an amazing smelling cookie that is perfectly spiced for the holidays.

I wanted to make the cookies a little fancy so I could put them on a holiday platter so instead of simply rolling the cookies in sugar, I rolled them in silver and gold sprinkles. 

I absolutely love the way the metallic sprinkles catch the light and make the cookies seem to glitter.   They will make a great addition to my holiday cookie platters.

Do I have to use colored sprinkles?

No!  You can use regular sanding sugar to make them sparkle.  You can also use sprinkles or jimmies in any color that fits your event. 

The ginger cookies are crisp on the edges but soft and chewy in the middle.  Most of the gingerbread cookies I make are a little harder but I really like the chewy middles of these cookies.  The spices all come through beautifully and the coconut oil adds a subtle flavor as well.

If you’ve tried my Vegan Ginger Cookies or any other recipe on Hezzi-D’s Recipe Box please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:

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Vegan Ginger Cookies with Cardamom

Cookies spiced with ginger, cardamom, cinnamon, and nutmeg then rolled in metallic sprinkles for the perfect vegan holiday cookie.

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Prep Time: 10 minutes minutes

Cook Time: 14 minutes minutes

Total Time: 24 minutes minutes

Servings: 24 cookies

Author: Hezzi-D

Ingredients

• 2-1/3 c. flour
• 1 t. baking powder
• 1 t. baking soda
• 1 t. fine sea salt
• 3 t. ground ginger
• 1-1/2 t. ground cardamom
• 1 t. ground cinnamon
• 1/2 t. nutmeg
• 1/2 c. molasses
• 1/4 c. brown sugar
• ½ c. coconut oil warmed until liquid
• 1/2 c. applesauce
• 1 t. vanilla
• Sprinkles or sugar for rolling

Instructions

• In a large bowl combine the flour, baking powder, baking soda, salt, ginger, cardamom, cinnamon, and nutmeg.
• Stir in the molasses, brown sugar, coconut oil, applesauce, and vanilla until just combined.
• Cover and refrigerate for at least 30 minutes.
• Preheat oven to 350°F
• Fill a small dish with sprinkles or sugar. Roll the dough into 24 (1 1/4 inch) balls and roll in the sprinkles or sugar to coat. Place on an ungreased cookies sheet, spacing them 2 inches apart. Flatten slightly with the palm of your hand.
• Bake for 11 to 14 minutes or until the center looks set.
• Let cool on cookie sheet for 2 minutes, then transfer to the rack to cool.

Notes

Adapted from Power Hungry