Deliciously soft & chewy vegan ginger molasses cookies that are perfectly spiced.
These Vegan Ginger Molasses Cookies are so soft & chewy with crackly tops and are perfectly spiced.
I can’t get over how delicious these Vegan Ginger Molasses Cookies are. They are spiced to perfection with a blend of cinnamon, ginger, and cloves and are beautifully soft and chewy from a combination of molasses and brown sugar.
If there is 1 cookie to make this Christmas season, it’s this one!
How to make Vegan Ginger Molasses Cookies:
- In the bowl of a stand mixer with a paddle attachment, on medium-low speed cream together the room temp. butter and sugars until light and fluffy (about 3-4 minutes). On low speed, beat in the molasses, milk, vanilla, and baking soda and powder.
- Add flour, salt, and spices. Combine on low speed until a soft dough forms. You may need to stir it with a wooden spoon so the dough comes together – sometimes the paddle attachment won’t reach all the dough. Cover the bowl and chill in the fridge for 1 hour.
- Preheat the oven to 350°F. Add the ⅓ cup granulated sugar to a shallow bowl. Portion out the dough into 3 oz. balls. I recommend using a kitchen scale for this, otherwise measure about 4 tbsp of dough. Roll each ball into the sugar. Place on a parchment-lined baking sheet (about 4 balls per large baking sheet).
- Bake cookies for 10 minutes. Remove from the oven and slam down on the counter 4 times. You should see some cracks form. Transfer back to the oven and bake for 2 more minutes. Repeat pan banging and let cool on baking sheet for 5 minutes. Transfer to a wire cooling rack.
Tips for making delicious Vegan Ginger Molasses Cookies:
Beautiful blend of spices. The amount of spices used in this recipe creates a warm and perfectly gingered cookie that’s not overly spicy.
Chill the dough. To create the perfect soft and chewy texture, you will need to chill the dough for at least 1 hour!
Roll in granulated sugar. For that crackly and sparkly top, don’t skip on rolling the dough in sugar.
Why you’ll love these Vegan Ginger Molasses Cookies:
Ultra soft & chewy.
Perfectly spiced.
Easy to make.
The ideal Christmas cookie.
If you’re looking for more delicious holiday cookie recipes, you’ll also love these Chewy Peanut Butter Cookies, these Double Chocolate Peppermint Cookies, and these Peanut Butter Pecan Chocolate Chip Cookies.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Deliciously soft & chewy ginger molasses cookies that are perfectly spiced.
- ½ cup (114g) room temperature vegan butter
- ½ cup (112g) dark brown sugar
- ¼ cup (52g) granulated sugar
- ¼ cup (78g) unsulphured molasses
- 2 tbsp (33g) unsweetened, non-dairy milk
- 2 tsp vanilla extract
- ¾ tsp baking soda
- ¼ tsp baking powder
- 1 ½ cups (204g) all-purpose flour
- 1 ½ tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ½ tsp salt
- ⅓ cup (67g) granulated sugar
-
In the bowl of a stand mixer with a paddle attachment, on medium-low speed cream together the room temp. butter and sugars until light and fluffy (about 3-4 minutes). On low speed, beat in the molasses, milk, vanilla, and baking soda and powder.
-
Add flour, salt, and spices. Combine on low speed until a soft dough forms. You may need to stir it with a wooden spoon so the dough comes together – sometimes the paddle attachment won't reach all the dough. Cover the bowl and chill in the fridge for 1 hour.
-
Preheat the oven to 350°F. Add the ⅓ cup granulated sugar to a shallow bowl. Portion out the dough into 3 oz. balls. I recommend using a kitchen scale for this, otherwise measure about 4 tbsp of dough. Roll each ball into the sugar. Place on a parchment-lined baking sheet (about 4 balls per large baking sheet).
-
Bake cookies for 10 minutes. Remove from the oven and slam down on the counter 4 times. You should see some cracks form. Transfer back to the oven and bake for 2 more minutes. Repeat pan banging and let cool on baking sheet for 5 minutes. Transfer to a wire cooling rack.
