The Best Vegan Ginger Molasses Cookies for the Holidays
These vegan ginger molasses cookies are soft, chewy, warmly spiced, and rolled in sugar for the perfect sparkly finish. Made with rich molasses, cozy ginger, and a crisp outer edge, they’re the kind of cookie people look forward to all year long. They’re easy to make, dairy-free and egg-free, and bake up beautifully every single time.
Whether you’re holiday baking, filling cookie boxes, or just craving something warm and gingery, these vegan ginger molasses cookies are an instant classic.
Why You’ll Love These Cookies
- Soft and chewy with crisp, crackly edges
- Warm ginger + molasses flavor that tastes like classic holiday cookies
- Dairy-free and egg-free, but no one would guess
- Quick and simple — no fuss, minimal chilling required
- Perfect for gifting, cookie exchanges, or baking ahead
Ingredients You’ll Need
Simple pantry staples bring big flavor:
- All-purpose flour
- Baking soda
- Ground ginger, cinnamon, nutmeg and cloves
- Salt
- Vegan butter
- Brown sugar
- Molasses
- Ground golden flax
- Vanilla extract
- Sparkling or coarse sugar for rolling
The molasses is key—it gives the cookies their deep color, soft texture, and classic gingerbread flavor.
How to Make Vegan Ginger Molasses Cookies
- Whisk your dry ingredients. Flour, baking soda, and spices.
- Cream the wet ingredients. Vegan butter + brown sugar until fluffy, then mix in flax egg, molasses and vanilla.
- Combine and chill. Stir everything together and chill the dough so the cookies don’t spread too much.
- Roll in sparkle sugar. The best part—it gives that frosty, glittering finish.
- Bake until edges set. The tops should be set with those signature ginger-cookie crinkles.
Pro tip: slightly under bake for a chewier cookie.
Vegan Ginger Molasses Cookies
Ingredients
- 280g (2 ⅓ c) All purpose flour
- 8g (1 ½ tsp) Baking Soda
- 4g (2 tsp) Ginger ground
- 3g (1 ¼ tsp) Cinnamon ground
- 1g (¼ tsp) Nutmeg ground
- 1g (¼ tsp) Cloves ground
- 2g (¼ tsp) Salt
- 170g (¾ c) Vegan Butter
- 150g (¾ c) Brown Sugar
- 82g (¼ c) Molasses
- 7g (1 Tbs) Ground Golden Flax
- 10g (2 tsp) Vanilla Extract
- 50g (¼ c) Vegan Granulated Sugar, turbinado coarse sugar, or sparkling vegan sugar for rolling
Instructions
Make the cookie dough:
- Make the flax egg: In a a small bowl, whisk together 1 Tbs ground gold flax + 3 Tbs filtered water. Set aside to thicken.
- Whisk together the flour, baking soda, ginger, cinnamon, nutmeg, cloves and salt in a medium bowl.
- In the bowl of a stand mixer with the paddle attachment or a large mixing bowl, beat the vegan butter and brown sugar together until completely incorporated. It should be thick, fluffy and no visible bits of butter.
- Add in the flax egg, molasses and vanilla extract. Mix well.
- Reduce to low speed, and add in the flour mixture. Mix until just combined and there are no dry bits remaining. Wrap up dough and chill 1 hour or overnight.
Bake the cookies:
- Preheat oven to 350℉. Line two baking sheets with parchment paper.
- Pour rolling sugar into a small bowl. Use black scoop to measure out 20 cookies or weigh about 37-38g each. Roll each cookie ball in sugar.
- Bake 14-16 minutes, until edges are set. Cool on pan for 10 minutes, then transfer to cooling rack. Store in an airtight container for up to 5-7 days.
Notes
Tips for Perfect Sparkly Cookies
✨ Use coarse sugar. Turbinado or sparkling sugar gives the prettiest shine and extra crunch
✨ Don’t skip the chill. 1 hour – keeps the cookies thick + chewy and sets that signature crackle
✨ Let them rest. Ginger cookies get even softer on day two as the spices deepen.
These cookies just get better overnight—ideal for holiday prep!
Love magical seasonal baking? Join my Baking Coven for exclusive recipes and monthly moon-inspired bakes.
Serving Ideas for Vegan Ginger Molasses Cookies
- Gift in wax paper bundles or clear bags with ribbon
- Add to a holiday cookie box with maple brown sugar cookies + snickerdoodles
- Pair with chai, hot cocoa, or black coffee
- Serve at a winter solstice gathering or cold moon bake night
Storage
- Room Temp: 5–7 days in an airtight container
- Freezer: Up to 3 months (baked or unbaked dough balls)
- Make Ahead: Chill dough for 48 hours before baking
These vegan ginger molasses cookies are the ultimate winter baking ritual: simple to make, irresistibly festive, and filled with warm ginger magic. Add them to your holiday lineup, your solstice gathering, or just a cozy evening at a home—they’re guaranteed to become a seasonal tradition.
For more holiday cookie inspiration, try my Vegan Pecan Pie Bars or my Vegan Maple Brown Sugar Cookies. If you enjoyed these cookies please rate and leave a comment below. I’d love to see your bakes tag me @ritualpastry
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