Vegan Ginger Molasses Cookies
Soft, chewy, and rolled in shimmering sugar, these vegan ginger molasses cookies bring warm holiday spice in every bite. Made with molasses, ginger, and cozy winter aromatics, they bake up crackly, fragrant, and impossible to stop eating — the perfect treat for gifting, sharing, or pairing with a cup of something warm and cozy.
Servings 20
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
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