Wedded Bliss Soft Ginger Cookies

by Angela (Oh She Glows) on September 29, 2010


Two weeks before we got hitched, I made 375 Soft Ginger Cookies.

For some crazy idea unbeknownst to me, I decided that I was going to bake all of our guests delicious wedding favours as a token of our appreciation for their attendance.

How hard could it be, right?


[Is it creepy that I saved two of these favours and I still have them 2 years later!?]

Don’t answer that. ;)

Amazingly, I finished the favours just in the nick of time with special thanks to my ‘Little Elves’ who worked tirelessly wrapping and labelling the cookies…


The girls and I tended to more important things, like getting our hands and feet polished for the big day…


…getting our hair buffed…


And curled into a coif…


…celebrating on the town…


And trying not to get too confused at the wedding rehearsal…




Not long after our entrance into the reception ballroom, I realized that many of our guests had already dug into the cookies and polished off every last crumb! [I swear we didn’t deprive them of appetizers either!]

These were just some darn good cookies.

Our guests went a little crazy over them…



As did the boys…



[However, that could have been the wine talking, I can’t be sure.]

Eric’s Uncle Steve came up to me during the reception and told me something I will never forget:

“Angela, I didn’t think I would ever say this, but these Ginger Cookies are better than my mother’s ginger cookies that I grew up eating my whole life…’

Again, that could have been the wine talking.

All I remember thinking is, ‘Ohhh, yo mama gonna whip yo ass.’


Wedded Bliss Soft Ginger Cookies

I adapted these soft and moist ginger cookies to make them vegan and they turned out even better than I remember. They also freeze wonderfully. I carefully froze the cookies in plastic wrap + ziplock bags (double wrapped) leading up to the wedding and they were as fresh as ever on the big day!


  • 1/2 cup + 2 tbsp Earth Balance buttery stick
  • 1/2 cup organic white sugar
  • 1/4 cup blackstrap molasses
  • 1/4 cup pure maple syrup
  • 1 tsp pure vanilla extract
  • Flax or chia egg (1 tsp ground chia or flax + 4 tbsp almond milk)
  • 1/2 tsp Himalayan sea salt
  • 1 tsp ground cinnamon
  • 2 tsp ground ginger
  • 1/2 tsp ground cloves (optional)
  • 1 tsp baking soda
  • 2.5 cups all-purpose flour* (see note below)
  • Turbinado sugar, for garnish


Directions: Preheat oven to 350F. Line 2 baking sheets with parchment paper or grease with butter. Mix flax or chia egg in small bowl and set aside. In a large bowl, beat together the Earth Balance and sugar until combined. Now add the molasses, maple syrup, flax/chia egg, and vanilla and beat for another 60 seconds or so. In a medium sized bowl sift together the dry ingredients (flour, baking soda, ginger, cinnamon, sea salt, optional cloves). Slowly add the dry ingredients to the wet while beating with a mixer to combine. Beat until smooth and mixed well, about 20-30 seconds. With slightly wet hands, shape the dough into 1-1.5 inch balls and place 2 inches apart on the cookie sheet. Carefully flatten ball slightly with hand and sprinkle with turbinado sugar. If making 1 inch balls, bake for no longer than 10 minutes at 350F. If making larger cookies, bake for 11-12 minutes. Cookies will slightly firm up after removing from oven. Makes 26 small cookies.

Note: I tested the cookies with an equal mixture of whole wheat and white flours (1.25 cups each) and the all white flour cookies were by far the best tasting. The whole wheat version cookies were a bit tough and I would not suggest using whole wheat flour.







The first batch I made last night turned out ok, but not perfect. They were cracked and not as moist as I wanted them to be…I knew another trial was necessary.



This morning I was back at it at 5:45am, making my second batch!!!


Luckily this batch turned out just right.


I was so smitten by them, I crumbled a ginger cookie on top of my Gingerbread Vegan Overnight Oats!




And now I shall squeeze in a run before I get baking Glo Bars. It is finally not raining outside so I think I might have to hit the great outdoors and bundle up in my warm running clothes. I need some sunshine in a major way.

Have you ever baked or cooked something for a large group of people? What did you make and what was it for?

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{ 36 comments… read them below or add one }

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theHealthyapron September 29, 2010 at 12:43 pm

What a great memory no? I loved looking at all your photos! Our 1 year anniversary is coming up on the 10th and I am getting so nostalgic! I decided to make buckeyes the day before my wedding (500 to be exact) and it was NUTS! We spent literally ELEVEN hours mixing, dipping, rolling, packaging, and tying. BUT, in the end, it was ALL worth it! Everyone loved them and I also saved a couple favors. Gross but I’m a keepsake kind of gal! :)


Angela (Oh She Glows) September 29, 2010 at 12:53 pm

im glad im not the only one who kept the favours! haha they ‘keep’ surprisingly well…IE: They dont grow mold, just get hard ;)


robert zavarella September 29, 2010 at 12:45 pm

well it might of made ashlets day!!!!!! But all in good fun it was a great day for Linda and I, You might have posted me touching my toes.


Angela (Oh She Glows) September 29, 2010 at 12:52 pm

haha so glad you liked it!


Mary @ Bites and Bliss September 29, 2010 at 12:45 pm

My word those seem delicious. Gingersnaps are one of my favorite cookies so I have no doubt these are incredible. I’ve only baked for a semi-large crowd and in that case it’s a huge case of a bunch of different type of cookies. They never fail. :P


Amber K September 29, 2010 at 1:24 pm

WOW! You are amazing! I have never done a huge baking project like that. Especially before a big event like my own wedding! They look and sound fantastic.


Paije September 29, 2010 at 1:25 pm

Aaahh I have like super drool face right now! I am just OBSESSED (in a non creepy way) with your cookies and just finished eating all of the chocolate chip ones last night! I looove ginger cookies so I’ll def have to make these!


Veronique @ Hooked on Health September 29, 2010 at 1:36 pm

Aw your cookies look delicious and your wedding looks like it was so much fun!!
I’ve decided to make a Walnut Torte for Easter one year, for the entire family (it was like 45 people or so)… It was CRAZY! It wasn’t as big of a number as what you had, but when making a difficult dessert like a walnut torte, it was time consuming and very stressful. Needless to say, it turned out beautifully :)


Brittney September 29, 2010 at 2:12 pm

My family has a “spice cookie” recipe that is sort of like these. They are my Dad’s absolute favorite. The one thing I don’t like about that recipe is that it calls for quite a bit of Crisco, and Crisco kind of grosses me out. I might try yours as an alternative and see if they pass the “Dad test”. Sounds like they would!


[email protected] September 29, 2010 at 2:54 pm

Holy cow, those cookies look DIVINE! I’d totally be the person to bust into them right away :) I don’t mess around when it comes to cookies!


Julie September 29, 2010 at 3:22 pm

I once made over 1000 cookies (chocolate chip, oatmeal, and peanut butter) for a Christmas party at work. I baked cookies nearly non-stop for 2 days straight! And it’s not something I would do again.


Amari @ Eat Chic September 29, 2010 at 3:32 pm

These cookies look so yummy! Autumn is the perfect time to make ginger cookies! I’ve never had to bake anything for a large group, but it looks like you pulled it off with ease!


sassy molassy September 29, 2010 at 4:30 pm

Oh my lord…you have no idea how obsessed I am with ginger molasses cookies. I will be making these this week during my marathon taper since I don’t have much running to do! Thank YOU!


Bridget September 29, 2010 at 4:40 pm

I can not wait to try these! Thank you for perfecting them :)


Chelsea @ One Healthy Munchkin September 29, 2010 at 6:35 pm

I love your wedding pics! Everyone looks like they’re having so much fun (or that may just be the wine talking ;))!

Also I adore ginger cookies! You can bet I’ll be making these sometime this fall!


Sava September 29, 2010 at 6:44 pm

I’ve never cooked anything for more than a few people,
but I can imagine how crazy that must be!


Cara Craves... September 29, 2010 at 6:46 pm

I also baked cookies as my wedding favors and for my sister’s as well.
For my wedding I made choc. chip oatmeal spice and peanut butter, for my sister’s
I made gingerbread snowflakes. Hard work, but totally worth it.


Susie September 29, 2010 at 8:45 pm

I made 150 4 oz. jars of apple butter for my sisters fall wedding!!


Laura September 29, 2010 at 9:35 pm

I love ginger cookies! Yum!!!! Too bad about the wheat flour not working, but ginger cookies are worth it!

I made a huge challah bread for my friend Kristen’s wedding. She used it in the ceremony, then we passed it around for everyone to share…literally broke bread together. The funny thing was, her ceremony was on the beach and the seagulls liked the look of the bread. They kept circling closer and closer!


Ashley September 30, 2010 at 12:49 am

These sound really similar to a recipe for molasses cookies that has been in our family for years. My dad and I make + ship them out to family, every Christmas. YUM!!!! Love your underlined suggestion about not using wwf :)


The Healthy Hostess September 30, 2010 at 9:05 pm

I had the same crazy idea! I made little wedding cake cookies for each guest and put them in a little clear box. 1 cookie cake x 240 guests x 6 cookies per cake = a CRAZY amount of cookies!!


Jolene ( September 30, 2010 at 10:35 pm

The most I have ever baked was probably for about 60 people. I made cake pops!


Ashley October 27, 2010 at 2:12 pm

I just wanted to say… these ginger cookies have been such a hit… with my family, my friends, and even my significant other!!! (And he is not usually a fan of anything “vegan!”) He actually said last night “You should make those ginger cookies again!” :)


emily April 23, 2012 at 6:53 pm

i have made these 3 times now! they are sooooooooo good, i added carob chips too which was really great. thank you for a wonderful recipe.


Diana August 14, 2012 at 11:46 pm

Wow they are awesome. Just made them today and they taste beyond my expectations. Thank you so much for the recipe.


Melissa Campbell September 1, 2013 at 4:46 pm

hi, Angela,

I was just wondering what kind of all-purpose flour you use in place of whole wheat all-purpose flour? is there a certain type or brand you would recommend? :)


Julie September 6, 2013 at 4:50 pm

My big baking projects always seem to revolve around the kids and school events. Since it seems I’m the only woman in Israel who has ever heard of basic holiday cookie dough (for making shaped and then iced snowmen, trees, pumpkins etc at the holidays), this is my go to recipe. Of course, having grown up in the States and not in a Jewish family may have something to do with my customs being different from the other mothers here ;-). The important thing is that the kids in school all think I’m the most fabulous baker in the world for bringing frosted dinosaur cookies to school (or frosted hearts, or frosted stars of David, etc). The fact that these cookies are soooo easy to make is neither here nor there in the world of being a hero in kids’ eyes ;-).


Sara September 7, 2013 at 3:17 pm

I love this idea for wedding favors! May I ask about how much it cost you to make them? We’re putting together our wedding budget now, but I have no idea how to budget for bulk-cookie making :-P


Katherine September 25, 2013 at 12:31 am

I have all the ingredients and want to make these for my boyfriend.
Is it really 1 teaspoon flax for the flax egg? (not tablespoon?)


Adriana Guzman December 11, 2013 at 9:32 pm

Just made these with spelt flour instead of all-purpose, and they came out great!


Lihan May 7, 2014 at 8:35 pm

Hi Angela

I just found your blog today!! I’m planning to make your pumpkin chia dessert with these cookies and wanted to know how sweet the cookies were and would it be possible to leave out the sugar and if so, would leaving out all of it be ok or just some and use a replacement.


Sarah December 21, 2014 at 9:53 pm

So easy and so yum! My go-to-recipe for edible gifts or to bring a bowl of goodies to a party. Speaking of, better get baking for tonight


Ekko February 24, 2015 at 7:13 am

Angela – Seriously the BEST Ginger Cookies EVER! I made these this past weekend. I only modified 3 things, The Earth Balance Butter, Ginger, Flour

Notes on mods: The 1/2 c Earth balance made it 1/4c (and added 1/4c Coconut oil)
I actually ran out of Ginger Powder only had about 3/4tsp (used 2 tsp of FRESH Ginger along with the little bit of powder I had)
The Flour = I used a combination since you stated the whole wheat flour made them tough, and typically if I do have a regular kind of flour thats the one I have. SO I used a combination (1/2 c Whole Wheat Flour, 1c Oat Flour, 1c White flour) I actually still had just a bit of white flour left yay.

I will say my cookies came out a lighter color that what yours appear to have and I know I put in the Blackstrap Molasses thats always my favorite – I remember licking the jar!


Christine April 22, 2017 at 1:31 pm

My son is top 8 allergy free right now so I used GF flour (Namaste brand) and also quinoa milk in place of nut milk. I also didn’t own a cookie press so I pressed them with the back of a round glass bottom by running it under hot water every now and again before pressing so as not to stick. They came out so well that my husband who is not on a restricted diet ate 1/2 the batch. Will definitely be making them again. Thanks for the recipe! I’ve posted it on an allergy free site I use and explained what I did to accommodate. :)


Lisa December 18, 2017 at 7:49 pm

I discovered these last year, my tummy isn’t really a fan of eggs and dairy so I tend to search for vegan dessert recipes. These are super yummy! This year I tried it with a GF 1-to-1 baking flour sub (and a few other minor substitutions since I didn’t have quite all of the ingredients. i.e. little less molasses and use brown sugar and some water instead of maple syrup.) Anyway the taste was fine but the texture seems a bit grainy. Still pretty soft and probably super enjoyable for GF eaters.


Angela (Oh She Glows) December 20, 2017 at 8:38 am

Hey Lisa,
I also find that GF mixes can be a bit grainy. I’m glad they still worked out okay even with the swaps! If you find a GF flour that you find works really well I’d love to hear about it. Happy baking! :)


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