## [Dairy-free Ginger Snaps](/recipe/dairy-free-ginger-snaps) Posted by Christoph on 24 May 2026 Image ![A close-up of a cream-colored cat with subtle tabby markings, bright green eyes, and a pink nose, looking directly at the viewer.](/sites/default/files/styles/16_9_512x288_focal_point_webp/public/2026-05/IMG_3630_0.jpeg.webp?h=91cb4ec9&itok=yWXkwYRm) A vegan version of melt-in-your-mouth gingersnaps, offer a delightful blend of warm spices. These cookies, rolled in a sweet cinnamon-sugar coating, bake to a perfect rounded and slightly cracked finish. Enjoy a taste of tradition with every bite. Serves: 60 cookies Prep time: 20 minutes Cook time: 10 minutes Recipe Category [Dessert](/recipe-category/dessert) Cuisine [American](/cuisine/american) Ingredients 1/4 cup cinnamon sugar 2 cups sifted all-purpose flour 2 tablespoons grated fresh ginger 1 teaspoon baking soda 1 teaspoon ground cinnamon ½ teaspoon salt ¾ cup vegan shortening 1 cup brown sugar 1 large egg Instructions Preheat the oven to 350 degrees F (175 degrees C). Place cinnamon sugar in a bowl; set aside. Sift flour, ginger, baking soda, cinnamon, and salt into a large bowl; stir until well combined. Sift a second time. Beat shortening in a large bowl with an electric mixer until creamy. Gradually beat in sugar. Add egg; beat until light and fluffy. Sift 1/3 of the flour mixture into butter mixture; stir until well combined. Sift in remaining flour mixture. Stir until a soft dough forms. Pinch off small pieces of dough; roll into 1-inch balls. Roll balls in cinnamon sugar to coat; place 2-inches apart on ungreased baking sheets. Bake in the preheated oven until tops are rounded and slightly cracked, about 10 minutes, switching racks halfway through. Cool on a wire rack. Adapted from: For the complete documentation index, see [/llms.txt](/llms.txt)