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
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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
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Add the flour, ground ginger, ground cinnamon, salt, and baking soda. Mix to combine. Scrape the sides as needed. The dough will be thick.
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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.