Vegan Sparkled Ginger Cookies

Before I go into this post, please do not let the “vegan” title of this post scare you away.

I’ve made a few vegan recipes on this blog, my favorite being this pumpkin bread. I hold vegan recipes to the same standards as non-vegan recipes because I know they can be just as delicious, or even more delicious, depending on how it’s done and the right flavors and ingredients, etc. People think vegan baked goods are dry, dense, inedible, but that just isn’t true. Try the pumpkin bread I mentioned, or try these sparkled ginger cookies, it’ll change your mind and you’ll realize you’ve been missing out.

And before you say “I don’t have all the weird ingredients they put in vegan things!!”, check your cabinet. Do you have sugar, flour, and other normal baking stapes? The only thing this specific recipe calls for that you might not have it soy milk, which can be replaced with an equal amount of whole milk.

These cookies are delicious, you don’t have to wait for anything to get to room temperature, and you can eat the dough without any health risk. What’s not to love?


This recipe does actually call for this specific kind of sugar, you can use turbinado or demerara sugar, it’s used for the “sparkle” and for some added molasses flavor. It’s kind of like brown sugar but much more coarse. If you don’t have it, you can just use plain white sugar, but if you have this kind or any kind of coarse sugar, I really recommend it.

These cookies come together pretty easily and pack a lot of ginger flavor. It is a soft, chewy cookie (my favorite) with a slightly crisp outside and sparkles on top.

Surprise your vegan AND non-vegan friends with these cookies, they’ll be a hit.

Print Recipe
Sparkled Ginger Cookies
Adapted from Vegan With A Vengeance

Makes about 2 dozen cookies.

4 tablespoons turbinado or demerara sugar (regular sugar works if you don’t have either of these, but coarse sugar is best)
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup canola oil
1/4 cup molasses
1/4 cup soy milk
1 cup sugar
1 teaspoon vanilla extract

Preheat oven to 350°F. Lightly grease two cookie sheets. Place the turbinado (or demerara) sugar in a small bowl and set aside.

Sift together flour, baking soda, salt, and spices. In a separate large bowl, mix together oil, molasses, soy milk, sugar, and vanilla.

Beat the dry ingredients into the wet ingredients in three additions, mixing until just combined after each addition. Do not overmix.

Roll dough into 1-inch balls, flatten each ball into a 1 1/2-inch-diameter disk (use the bottom of a drinking glass). Press one side of the cookie into the turbinado sugar and place on a baking sheet, sugar side up, about 1 inch from other cookies. Bake 10 to 12 minutes, or until the edges are starting to firm up, let cool on sheets for about 3 minutes before transferring to a wire rack to cool completely.

Filed Under Cookies

4 Responses to “Vegan Sparkled Ginger Cookies”

1. Ryan says:

   December 6, 2010 at 12:29 pm

   Oh my gosh, yum! Those look delicious. I’ll have to try them soon, chewy ginger cookies are amazing.

   I just found your blog yesterday, it’s awesome! And we have the same name, which I always find exciting xD

   Reply
2. dan says:

   December 6, 2010 at 2:05 pm

   those look awesome. i want one now.

   Reply
3. Lorraine @ Not Quite Nigella says:

   December 7, 2010 at 1:46 am

   They look wonderful! I love the sugar sprinkles on top. My favourite cookies when I was little had them on top

   Reply
4. Julie says:

   December 20, 2010 at 9:10 pm

   These not only look amazing, they taste amazing. I used lowfat milk instead of the soymilk. I made a couple of dozen for a cookie exchange and plan to make more for gifts.

   Reply

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