incredibly chewy, perfectly spiced, charming crackly top that we all love – these are the BEST Molasses Ginger Cookies that just so happen to be vegan
First, let me start by saying that, yes, I’m introducing this recipe to you in the holiday season, but I am 100% pro year-round Vegan Molasses Ginger Cookies. Making these delicious cookies should in no way be limited to Q4. Now that I’ve gotten that out of the way, let me tell you a little bit of the back story of these cookies. My mom always molasses cookies during the holidays, and they were by far my favorite. I absolutely loved the warm spices, that unmistakable chewy texture. Then, the crunch of the sugar coating was like a sensory overload in the best possible way.
Want more cookie recipes? Check out Mexican Hot Chocolate Chunk Cookies with Roasted Walnuts, Nutella Swirl Cookies, and Chocolate Dipped Hazelnut Shortbread Cookies.
How to make perfect VEGAN MOLASSES COOKIES
The bar was set. I didn’t try to make them myself for a LONG time because I didn’t want to my cookies to be inferior in any way. All of that changed this year, post baby. I just get these really intense cravings when I’m breastfeeding (yes BF cravings are a thing!), and I just had to have Molasses Cookies! I tested and retested the recipe and I’ve gotten perfect results every time! Also, I love that you don’t have to chill this dough, just mix it up, and started scooping!
So, I use vegan butter in this recipe, which is somewhat new to me, since I don’t do much vegan baking. For this recipe, I used Country Crock Plant Butter made with Almond oil. To be real, I wasn’t sure how I felt about Plant Butter, and thought it was maybe just fancy margarine (#sorrynotsorry). Surprise! It actually tastes delicious! No strange aftertaste or mouthfeel, and works so well here!
Make these incredibly delicious Vegan Molasses Ginger Cookies cookies for your holiday cookie exchanges, an after school treat, or just when you feel like baking something really special. If you make these cookies, or any of the recipes from my blog, tag me @lions.bread #lionsbread . I LOVE to see my recipes come to life in your kitchens! Leave a comment below to let me know what you think!
happy baking my friends!
xo, L
Vegan Molasses Ginger Cookies
incredibly chewy, perfectly spiced, charming crackly top that we all love - these are the best Molasses Ginger Cookies that just so happen to be vegan
Ingredients
- ½ cup unsulfured molasses
- 1 cup vegan butter Earth Balance or Country Crock Plant Butter
- 1 Tbsp baking soda
- 1 ⅓ cup packed dark brown sugar
- 2 tsp pure vanilla extract
- 3¼ cups unbleached all purpose flour
- ½ tsp kosher salt I use Morton's
- 1 T ground ginger
- 1½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 cup granulated sugar - for rolling
Instructions
Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
In the bowl of a stand mixer, combine the vegan butter and brown sugar, and beat until light and creamy. Add the molasses and pure vanilla extract. Beat for another minute until fully incorporated and smooth. Scrape the sides as needed with a spatula.F
Add the flour, ground ginger, ground cinnamon, salt, and baking soda. Mix to combine. Scrape the sides as needed. The dough will be thick.
Pour the cup of granulated sugar in a bowl for rolling the dough balls. Use a small ice cream (about 2 tablespoons) to scoop out the dough, then roll each scoop into a nice compact, round ball. Roll the ball through the sugar, coating it completely. Place the cookies on the prepared baking sheets, spaced about 2.5 inches apart. Bake for 11-12 minutes, until they start to crack on top. They will be very soft when they come out of the oven, and that's ok! Allow the cookies to cool for at least 20 minutes until they set up.
Store in an airtight container at room temperature for up to 3-4 days.
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