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Many vegan ginger molasses cookies on a wood table on a black slate serving tray. Fresh greenery and cinnamon sticks are next to the cookies.

Vegan Ginger Molasses Cookies

Homemade soft and spicy vegan ginger molasses cookies are a family favorite! Stays soft for days, freezes great, and are perfectly spiced.
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American, Baked Goods
Calories: 91
Ingredients Equipment Method Notes

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

Equipment

  • Measuring cups and spoons
  • Mixing bowls and spoons
  • Hand mixer or stand mixer
  • Parchment paper or other non-stick surface
  • Baking sheets

Method
 

  1. Preheat the oven to 350°F/180°C. Line 3 baking sheets with parchment paper and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Cool and enjoy!

Notes

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.