{"id":1898,"date":"2020-12-14T14:36:17","date_gmt":"2020-12-14T19:36:17","guid":{"rendered":"https:\/\/thequaintkitchen.com\/?p=1898"},"modified":"2021-08-11T16:03:06","modified_gmt":"2021-08-11T20:03:06","slug":"easy-vegan-gingersnap-cookies","status":"publish","type":"post","link":"https:\/\/thequaintkitchen.com\/en\/easy-vegan-gingersnap-cookies\/","title":{"rendered":"Easy Vegan Gingersnap Cookies"},"content":{"rendered":"\n


These easy one-bowl vegan gingersnap cookies are up there on the list of classic and best holiday cookies along with gingerbread cookies and crinkle cookies<\/a>. <\/p>\n\n\n\n

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They have a lovely spiced flavour similar to gingerbreads. Without the extra time it takes to make them. They\u2019re crisp on the outside yet soft in the middle. And the sugar adds a beautiful sparkle that makes them look pretty but with minimal effort.<\/p>\n\n\n\n

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These are great for holiday cookie exchanges or if you want to make treat baskets for people (nobody would ever guess they\u2019re vegan). The dough can be made in advance and frozen in cookie-sized balls to be ready when you need them.<\/p>\n\n\n\n

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Crunchy vs. Soft gingersnap cookies<\/strong><\/h2>\n\n\n\n
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Traditional gingersnaps are crunchy, but you can really find every variation of it. Chewy, soft, thick, thin, even raw. I personally always like to aim for the best of both worlds, that\u2019s why these vegan gingersnap cookies are crisp on the outside but soft and chewy in the middle. And they spread well without being cracker thin. They\u2019ll please just about anyone. <\/p>\n\n\n\n

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Plus, they\u2019re simple and quick to make. The dough is all made in one bowl and there\u2019s no chilling involved. Except after you\u2019re done working in the kitchen *ba dum tss*.<\/p>\n\n\n\n

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So, it will be on the softer side and feel oily, that\u2019s normal. The dough being soft helps with spreading since it doesn\u2019t stay stiff in the oven. And the oily feeling is because oil doesn\u2019t emulsify into the dough like butter does, especially since butter is also creamed with the sugar most of the time. But, rest assured, it will all work out once they\u2019re baked.<\/p>\n\n\n\n

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The sugar the cookies are rolled in also adds to the crunchiness and crackle of the exterior. You can either use coarse sugar like turbinado or just white granulated sugar. The coarser option adds more texture but they\u2019re both delicious! <\/p>\n\n\n\n

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Making gingersnaps in advance <\/strong><\/h2>\n\n\n\n
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If you\u2019re in a holiday baking frenzy and looking to get ahead as much as possible, gingersnaps are great for that. Like most drop cookies, these can be balled and frozen in a tightly sealed bag. That way, they\u2019re ready to bake whenever you need them.<\/p>\n\n\n\n

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The dough can also be made the day before you plan on baking them and stored covered in the fridge. The next day just let it come to room temperature before baking so the cookies spread enough in the oven.<\/p>\n\n\n\n

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Once baked, they can be stored in an airtight container for a few days or up to a week at room temperature. But they do lose their crunchy edge with time because of the moisture contained in the box.<\/p>\n\n\n\n

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If you make this recipe please let me know in the comments! All feedback is very much appreciated and I would love to hear from you! You can also tag me on instagram @the.quaint.kitchen or use the hashtag #thequaintkitchen to share your creations!<\/strong><\/em><\/p>\n\n\n\n

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\"Easy<\/div>\n<\/div>\n

Easy Vegan Gingersnap Cookies<\/h2>\n
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A one-bowl gingersnap recipe perfect for the holidays. Crisp on the outside and soft and chewy in the middle!<\/span><\/div>\n
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