These soft and chewy vegan ginger molasses cookies are full of holiday flavors you'll love. Each bite is a little piece of heavenly perfection! How could you possibly achieve this classic cookie recipe in a vegan way? You'll have to make a batch to find out.
The Holidays in Cookie Form
When it comes to the holidays, it's hard to imagine all those baked goods without any ginger molasses cookies. Since we love festivities (eating, baking, eating, repeat), it's never too early to start baking cookies! Seriously, we could eat holiday cookies all year round.
We're refining all of our holiday recipes and really wanted to share what may be our absolute favorite holiday cookie. We think it's the pull-apart softness and chewiness (thanks to the molasses) that makes them so irresistible.
The complexity of flavors comes from all the different spices like ginger, cinnamon, nutmeg, and cloves. In addition to the molasses, this is what makes ginger cookies so special.
So, are you stressing about making large batches of cookies for your family over the holidays? Worry not. We've got your back! This recipe is 100% vegan and absolutely fool-proof.
Key Ingredients for Soft & Chewy Vegan Ginger Molasses Cookies
- Ginger: ginger is actually a flowering plant, and its rhizome (the underground stem) is the part we consider to be ginger. It has a warming characteristic and carries a combination of citrus and earthy tasting notes. Ginger is also known for its anti-inflammatory and anti-nausea effects.
- Molasses: made during the extraction of sugar from sugarcane and sugar beets, this dark and sticky ingredient is well known for its role in baking. Historically, molasses was widely used in the early 20th century in the Southern States and Caribbean. But, now that white sugar is so cheap widely available, it's become much less prevalent. In just one tablespoon of unrefined molasses, you'll receive over 10% of your daily magnesium and manganese requirements.
- Spices: an extremely important aspect of this recipe is achieving the right spice ratio. You want enough spices to work in harmony with the molasses, but not too much to overpower everything. Ginger, cinnamon, clove, and nutmeg is one of our favorite combinations to create a warming, happy, and holiday-like taste. Anyone else with us on that?
- Vanilla: there are over 150 types of vanilla in the world, but the most common varieties you'll see are Tahitian and Madagascan. Each one has slightly different flavors and aromas, which help enhance all the other ingredients in this recipe. Being budget-conscious, one thing we do splurge on is quality vanilla. It's an ingredient you really don't want to skimp on.
How to Make Soft & Chewy Vegan Ginger Molasses Cookies
To start this recipe, you'll need to whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg in a medium bowl. Set that aside while you prepare the wet ingredients.
Using another mixing bowl, either with a stand mixer or a hand mixer, cream together the softened vegan butter and brown sugar until the mixture is light and fluffy, which takes about 2 minutes.
Then, mix up the corn starch "egg" in a small bowl. Add that into the butter and sugar mixture along with the molasses and vanilla. Mix everything on low-medium until it's well combined.
Next, slowly mix in the dry ingredients on low until they're evenly incorporated. Cover the bowl of dough and chill it for a couple of hours. This will help prevent the cookies from spreading out too much during the baking process.
Once the dough is chilled, preheat your oven to 350 degrees F and line some baking sheets with parchment paper! Time to bake these babies.
Fill a small bowl with cane sugar, then begin rolling the dough into balls about 2-inch in diameter. Roll each ball in the sugar until it's completely coated, then evenly spread the cookies out on your baking sheet. Slightly press the dough balls down before putting them in the oven.
Bake the cookies for 9-10 minutes, until the cookies begin to slightly crack on top. Remove your cookies from the oven and let them cool for a few minutes on the baking pan before transferring them to a wire rack.
How to Store Soft & Chewy Vegan Ginger Molasses Cookies
Let's be honest, nothing beats a warm cookie right out of the oven, so it's best to eat them right away. But, these cookies will store well at room temperature in an airtight container for up to 4-5 days. You can also freeze them for up to 2-3 months.
Why You'll Love These Soft & Chewy Vegan Ginger Molasses Cookies
Ginger molasses cookies will surely put you in the mood for any holiday (also maybe some rum & eggnog). They're:
If you make this recipe, don’t forget to leave a comment, rate it, and tag us on Instagram with #brokebankvegan. Happy eating!
Other Recipes You'll Enjoy
- Soft & Chewy Peanut Butter Cookies
- Chewy Oatmeal Raisin Cookies
- Easy Tahini Cookies
- Vegan Caramel Apple Cheesecake
22 servings per container
Serving Size1 servings
- Amount Per ServingCalories164
- % Daily Value *
- Total Fat
- Saturated Fat 6.2g 31%
- Sodium 30.6mg 2%
- Potassium 112.5mg 4%
- Total Carbohydrate
- Dietary Fiber 0.6g 3%
- Sugars 11.4g
- Protein 1.5g 3%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
How can I make these cookies gluten-free?
If you want to make these cookies gluten-free, replace the all-purpose flour 1:1 with a gluten-free all-purpose flour of your preference. Just make sure you double-check the replacement ratio on whichever flour you use as it may affect the results.
Can I substitute the brown sugar with anything else?
While you can substitute the brown sugar with another sweetener, the rich, caramel flavor of brown sugar is hard to replace with something like cane sugar. If you want to make your own vegan brown sugar, try mixing coconut sugar with molasses or try using maple syrup. Results will vary.
Do I have to chill the dough?
Yes, this recipe requires chilling the dough so the cookies don't spread out too much in the baking process.