These soft ginger molasses cookies will simply melt in your mouth. With hints of orange zest and ginger, and crunchy bits of sugar. Top with a creamy chocolate hazelnut frosting and you’ll be head over heels for this one.
Crunchy on the outside, but so soft on the inside. These have to be my favorite holiday cookies I’ve made this year…and you’ll know why if you give it a go.
I added orange zest the last minute which was the best decision ever. Adds a bit of zestiness to the cookie without being too overpowering. Complements the warm spices and molasses so perfectly. I can’t.
I added a recipe for a delicious chocolate hazelnut frosting that you have the option to top on these cookies. Personally, I don’t think it would be complete without it. It is also a great frosting to add to any other holiday cookies you are baking up this season.
So simply, easy, and of course 100% plant-based.
These Soft Ginger Molasses Cookies recipe are…
- Simple
- Easy
- Soft
- Crunchy on the outside
- 100% plant-based
- The perfect holiday cookie
- Oh so delicious!
These soft ginger molasses cookies will simply melt in your mouth. With hints of orange zest and ginger, and crunchy bits of sugar. Top with a creamy chocolate hazelnut frosting and you'll be head over heels for this one.
- 2 ¼ cups unbleached, all-purpose flour
- 2 tsp ground ginger
- 1 tsp cinnamon
- ½ tsp ground cloves
- ¼ tsp salt
- ¾ cup dark brown sugar
- ¾ cup vegan butter room temp.
- 1 tsp vanilla extract
- ¼ cup molasses
- ½ tsp orange zest
- ¼ cup cane sugar
- 1 cup soaked, hazelnuts (without skin)
- ½ cup almond milk
- ¼ cup maple syrup
- 2 tbsp cocoa powder
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Preheat the oven to 350 degrees. Line a baking sheet with a silicone baking mat or parchment paper.
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In a stand mixer (or using a hand mixer), cream together butter and brown sugar using the paddle attachment. Mix in the vanilla, molasses, and orange zest. Add in the flour, spices, and salt. Mix until a soft dough forms.
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Taking 2 tbsp of dough at a time, roll into balls. Toss in cane sugar, and transfer to baking sheet. Bake for 10 min.
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Blend all ingredients in a blender until thick and creamy. Top warm cookies with frosting.
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