Four Forms of Ginger Cookies (Vegan)

I keep telling myself I won’t make more cookie recipes, yet here we are. These ginger cookies were inspired by my Four Forms of Gingerbread Loaf, packed with as much ginger as possible. Ginger beer adds a subtle kick (and who doesn’t love drinking the leftovers?). I’ve swapped fresh ginger for ginger paste (KTC, my fridge staple) for convenience. The base is adapted from my Speedy Vegan Chocolate Chip Cookies, scaled down for smaller, bitesized cookies. Feel free to double the batch if you’re feeding a crowd—or just really love ginger.

Four Forms of Ginger Cookies (Vegan)
Four Forms of Ginger Cookies (Vegan)

Makes 12

Hands-on Time 10 minutes

Baking Time 14 minutes

Print friendly version

Ingredients

  • 75ml olive oil

  • 70g dark brown sugar

  • 50g caster sugar

  • 40ml ginger beer

  • 1/2 tsp root ginger (grated)

  • 145g plain flour

  • 1 3/4 tsp ground ginger

  • 1/4 tsp bicarbonate of soda

  • 1/2 tsp baking powder

  • 1/4 tsp fine salt

  • 25g crystallised ginger

Equipment

  • Bowl

  • Whisk

  • Spatula

  • Bread knife

  • Baking sheet (ideally aluminium)

  • Baking parchment

  • Spoon

  • Wire rack

Method

1. Make the Dough

  • Preheat the oven to 170°C/150°C (fan)/325°F/Gas Mark 3.

  • In a bowl, whisk olive oil, dark brown sugar, caster sugar, and ginger beer until thick and dark.

  • Add grated ginger, flour, ground ginger, bicarbonate of soda, baking powder, and salt. Switch to a spatula and fold until no white specks remain.

  • Add crystallised ginger and fold until evenly distributed.

2. Bake the Cookies

  • Line a baking sheet with parchment. Dollop half the dough into 12 mounds, spaced evenly apart.

  • Bake for 14 minutes until golden.

  • Slide the parchment with cookies onto a wire rack to cool.

Enjoy!

Four Forms of Ginger Cookies (Vegan)
Four Forms of Ginger Cookies (Vegan)