Go Back
–+ servings
Print

Vegan Ginger Molasses Cookies

Deliciously soft & chewy ginger molasses cookies that are perfectly spiced.

Course Dessert
Keyword christmas, holiday baking, vegan ginger molasses cookie
Prep Time 10 minutes
Cook Time 15 minutes
Chilling 1 hour
Total Time 1 hour 25 minutes
Servings 8 large cookies
Author Taavi Moore

Ingredients

  • 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

Topping

  • ⅓ cup (67g) granulated sugar

Instructions

  1. 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.

  2. 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.

  3. 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).

  4. 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.