These Spicy Vegan Ginger Snaps Taste Just Like the Holidays in 1935

If you’ve ever wondered what a cozy winter night in the 1930s smelled like, it was probably molasses, cloves, and fresh ginger. These vegan ginger snaps are warm, spicy, and crispy just around the edges.

They’re the kind of cookies you leave out for Santa—but end up eating yourself before he shows up.

History

Ginger snaps have been around since colonial times, but they took on a spicier personality in the 1930s. That era saw a rise in frugal holiday baking, where strong spices like cloves and cinnamon helped stretch simple ingredients.

Molasses was cheap and plentiful, and families often made dozens of cookies for Christmas gatherings. The spice blend wasn’t just for flavor—it was tradition. Everyone had that one recipe passed down, usually scribbled on a scrap of paper stuffed in a tin.

These snaps pull from that history. But now, they’re 100% plant-based—without losing the bold bite or old-school charm.

Equipments

• Mixing bowls (I love this mixing bowl set) (1 large, 1 medium)
• Electric hand mixer or whisk
• Baking sheet
• Parchment paper or silicone mat
• Cookie scoop or spoon
• Cooling rack

Ingredients

• 1¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1½ tsp ground ginger
• 1 tsp cinnamon
• ¼ tsp ground cloves
• ½ cup coconut oil (solid, not melted)
• ¾ cup brown sugar
• ¼ cup molasses
• 2 tbsp plant milk (almond, oat, or soy)
• ½ tsp vanilla extract
• Extra sugar for rolling (about 3 tbsp)

Instructions

Step 1: Mix the Dry Stuff

In a medium bowl, combine flour, baking soda, salt, ginger, cinnamon, and cloves. Stir it well so the spices spread evenly.

Step 2: Cream the Fat and Sugar

In a large bowl, beat the solid coconut oil and brown sugar until creamy and fluffy. It should look a little like whipped frosting.

Step 3: Add the Sticky Goodness

Pour in the molasses, plant milk, and vanilla extract. Mix again until smooth and thick.

Step 4: Combine Wet and Dry

Add the dry mix into the wet in two batches. Stir until a soft dough forms. If it feels sticky, chill it for 10 minutes.

Step 5: Roll and Coat

Scoop out tablespoon-sized pieces. Roll them into balls and then roll each one in the extra sugar.

Step 6: Bake

Place them on the baking sheet (leave room for spreading). Bake at 350°F (175°C) for 10–12 minutes. Edges should look slightly cracked and firm.

Step 7: Cool and Snap

Let them sit for 2–3 minutes, then move to a cooling rack. They crisp up as they cool.

Special Notes

• Want even crispier snaps? Bake 1–2 minutes longer.
• If you’re in a humid place, store them in a paper towel-lined container to keep them snappy.
• You can freeze the dough for up to 2 months. Just thaw, roll, and bake.

Nutrition (per cookie)

• Calories: 85
• Fat: 4g
• Carbs: 12g
• Sugar: 6g
• Protein: 0.7g
• Fiber: 0.5g