You won’t be able to resist these sweet and spicy Ginger Molasses Cookies. Made in under 25 minutes (+ chill time) for the perfect fall treat. But beware, these cookies are highly addictive!
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This fall I’m taking some time to go back through some of my favorite My Darling Vegan recipes from the archives and give them some MUCH NEEDED love. Over the next couple of months, I’ll be re-sharing some of YOUR favorite recipes new and improved. Oh, don’t you worry. I will also have NEW recipes for each week.
To start us off, I am re-sharing one of my VERY FIRST recipes today.
Ginger Molasses Cookies!
I love these Ginger Molasses Cookies and I think you will too.
How to Make Vegan Molasses Cookies [Video]
Recommended Ingredients & Equipment
Imagine a chewy molasses cookie meets a ginger snap and you’ve got yourself a ginger molasses cookie. It’s soft, slightly chewy, slightly cakey, sweet, and spicy. In other words, the perfect fall cookie.
Ingredients & Substitutions
- All-Purpose Flour – I have also made these cookies with 1:1 Gluten-Free Flour Baking Blend with great success. (<<affiliate link)
- Baking Soda & Baking Powder
- Spices – You will need cinnamon, ginger, nutmeg, and salt.
- Vegan Butter – Look for a high-quality non-hydrogenated vegan butter. I recommend either Earth Balance or Miyoko’s.
- White & Brown Sugar –
Check out my guide to vegan sugars and alternative sugar replacements.
- Coconut Oil – Feel free to also use avocado or canola oil.
- Blackstrap Molasses
How to Make Molasses Cookies
Step One – Whip the Butter and Sugar.
Whip the sugar and butter until they are light and fluffy. Next, add the oil and molasses. Fortunately for us, the combination of oil and molasses act as the binder (egg replacer) and we don’t need any other egg substitutions for this vegan cookie recipe.
Once they are added, the dough will start to look curdled. Don’t worry about this. When the dry ingredients are added, the dough will sort itself out.
Step Two – Add the Dry Ingredients
In a separate bowl, mix together the dry ingredients. Slowly add them to the butter/sugar mixture until they are just combined. Be careful not to overmix or the dough will become gummy and dense.
Once the flour and spices have completely incorporated, turn off the mixer. Wrap the dough in plastic wrap and chill for one hour.
Step Three – Bake the Cookies
Once the dough has chilled, roll it into balls about 1 rounded tablespoon big and coat them with granulated sugar. Place them on a parchment-lined baking tray and bake for 10 – 12 minutes. Cookies should feel slightly underdone when pulled from the oven. They will continue to bake on the baking tray.
Allow them to continue to cook on the baking sheet outside of the oven for 5 minutes before transferring them to a wire cooling rack.
Serving and Storing
Serve these cookies once they are cool.
Store leftover cookies in an airtight container at room temperature for up to 5 days.
Freeze leftover cookie dough for up to two months. To do this, roll all the dough into balls. Place them on a baking sheet in the freezer to freeze all the way through. Once frozen, transfer your cookie dough into a large Ziplock bag and return to the freezer. When you’re ready to bake, remove from freezer, roll in sugar, and bake!
Tips and Tricks
- The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife.
- Do not overmix your batter. Overmixing allows the gluten to develop and too much gluten will give you a gummy and dense cookie.
- For cakier cookies, add an extra 1/4 cup of flour and bake for 2 minutes longer.
- Pull cookies out when they are slightly underdone. I found 11-12 minutes to be the perfect baking time. They will continue to harden as they cool, giving you a crispy outside with a deliciously chewy center.
More Vegan Cookie Recipes
- Vegan Chocolate Chip Cookies
- Vegan Snickerdoodles
- Lemon Crinkle Cookies
- Chewy Peanut Butter Cookies
- Double Chocolate Chewy Cookies
Ginger Molasses Cookies
Ingredients
- 2 1/2 cup all-purpose flour
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/2 cup vegan butter, I use Earth Balance
- 1 cup brown sugar
- 1/4 cup coconut oil, melted
- 1/4 cup blackstrap molasses
- 1/4 cup granulated sugar, for coating
Instructions
- In a small bowl combine flour, baking soda and powder, spices, and salt. In a separate bowl or stand up mixer, beat vegan butter and sugar until light and fluffy. Add oil and molasses and mix to combine. In several batches add the dry ingredients until a dough begins to form. Be careful not to over-mix.
- Wrap dough in plastic wrap and chill for at least one hour.
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- Place rolling sugar in a small bowl. Spoon out 1 rounded tablespoon of dough and roll into a ball. Coat with sugar and place the prepared baking sheets. Repeat with remaining dough, leaving about two inches between cookies.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
joe says
I made these this evening and hope to devour them tomorrow ha. I used eat them non stop when I was a kid but stopped when converted to veganism.
Thanks for the recipe. It reminded me of ages ago.
God bless.
Philip says
I love your Vegan Breakfast Cookies because they make it easier to be a Vegan and don’t have to use cereal and soy milk.
I also agree with your other followers about how g
Delicious your recipes taste.
Eva says
Absolutely delicious!!!! Came out perfectly-thank you!
Bananne says
Crap. Wish I read comments before making.
Way too dry and crumbly, wouldn’t stick together enough to even roll in Palm.
Elle says
Can I use dairy butter instead? I know it’s a vegan recipe…
Megan says
The only reason I’m not giving this recipe 5 stars is because I think it’s too dry as it’s written, with 2.5 cups of flour. My dough was way too crumbly, so I ended up adding a few tablespoons of oat milk to help the dough stick together better. The flavor was incredible though. And they were so soft and chewy! I will definitely make these again!