Soft and Spicy Vegan Ginger Molasses Cookies
Homemade soft and spicy vegan ginger molasses cookies are a family favorite recipe! Stays soft for days, freezes great, and are perfectly spiced with cinnamon and ginger.
Okay, I know I say this about a lot of my holiday cookies, but these are in my top 5 of all time holiday cookies!
I’ve always been partial to cookies with tons of flavor and these cookies have been spiced to cinnamon ginger perfection. They are thick, chewy, have little crinkle tops, and have been rolled in sugar for that extra little crunch on the outside.
They are a perfect addition to any holiday party, cookie box or cookie exchange, and I can’t forget to mention how great they are with a cup of eggnog or hot chocolate! Or, a cup of chai tea.
Ingredients
For the full list of ingredients, complete with recipe measurements, please see the recipe box below.
- Molasses: Can’t make these cookies without molasses! There are several types available but I always bake with the unsulphured or dark molasses. Sometimes this can be called “robust” molasses. However, I never bake with blackstrap molasses. Of the different brands, I typically use Grandma’s Molasses or Wholesome Organic Molasses.
- Spices: I like to keep it simple for these and use only cinnamon and ginger. If you love cloves, a pinch of cloves in the dough is also really nice. I don’t like to add nutmeg to them to allow the ginger and molasses to shine, however, if you love nutmeg go ahead and add up to a 1/2 teaspoon!
Substitutions
Can I make these gluten free? Yes! Simply use your favorite gluten free flour blend in an equal amount to the all purpose wheat flour. I always test and bake with King Arthur Measure for Measure. In baking, I did find that sometimes I needed to add an extra tablespoon of plant milk to help the cookies combine when baking gluten free since gluten free flour is more absorbent.
Instructions
Make sure to check out the recipe card below for the full recipe and ingredient list.
- Cream the butter, brown sugar, and molasses together in a stand mixer or with a hand mixer. Add the remaining wet ingredients.
- Add the flour, baking powder, baking soda, ginger, and cinnamon. Mix til combined.
- Use a 1 tablespoon scoop and roll into cookie dough balls. Roll each one of these in granulated sugar.
- Place on a baking tray, 12 or 15 per tray. They will puff up in the oven and spread a little bit, but not much.
- Bake for 11 to 13 minutes. 11 minutes is chewy perfection and 13 makes them more like a ginger snap.
- Let them cool on the countertop for 10 minutes and then enjoy!
How to Store
Countertop: Store any baked and cooled cookies in an airtight container on the countertop for up to 5 days.
Fridge: For unbaked cookies, you can make the dough 2-3 days in advance and keep the dough in an airtight container in the fridge.
Freezer: Unbaked cookie dough balls can also be frozen for up to 3 months. Fully baked and cooled cookies can be frozen in layers in a freezer safe container for up to 3 months. However, Allow them to thaw on the countertop for a few hours before serving.
More Ginger Recipes
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Equipment
- Measuring cups and spoons
- Mixing bowls and spoons
- Hand mixer or stand mixer
- Parchment paper or other non-stick surface
- Baking sheets
Ingredients
- 1/2 cup vegan butter softened
- 3/4 cup brown sugar
- 1/4 cup unsulphured molasses
- 2 teaspoons vanilla
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoons salt
- 1/2 cup granulated sugar for rolling
Instructions
- Preheat the oven to 350°F/180°C. Line 3 baking sheets with parchment paper and set aside.
- Mix the wet ingredients. In a large mixing bowl with a hand mixer or a stand mixer with the paddle attachment, cream together the softened vegan butter with the brown sugar. Mix for about 2 minutes until smooth. Add the molasses and the vanilla, mixing again.
- Add the dry ingredients. Into the same bowl with the mixer turned off, add the flour, baking powder, baking soda, ginger, cinnamon, and salt. Turn the mixer on low and mix until fully combined.
- Shape the cookies. Using a one tablespoon cookie scoop, roll each cookie dough ball in your hands to make a ball. Roll that cookie dough ball in a small bowl filled with granulated sugar, making sure to evenly coat the cookie. Place 12 onto the prepared baking sheets.
- Bake. Bake each tray for 11 to 13 minutes. Remove from the oven and let the cookies rest for 10 minutes before removing to a wire rack to cool completely.
- Cool and enjoy!
Notes
Nutrition
More Cookie Recipes
Vegan cookies for every occasion! From classic vegan chocolate chip cookies to sugar cookies perfect for the holidays, these cookies are easy to make and always super delicious.
