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Ginger Molasses Cookie Stack

Vegan Ginger Molasses Cookies

$3.16 recipe | $0.14 serving
These soft and chewy ginger molasses cookies are full of holiday flavors you'll love. Spicy ginger, rich molasses, pure vanilla extract, and brown sugar create a warm, cozy cookie. Put this recipe on repeat to make over the winter months!
5 from 2 votes
Prep Time 20 mins
Cook Time 10 mins
Rest time 2 hrs
Total Time 30 mins
Course Dessert
Cuisine American, Vegan
Servings 22 cookies
Calories 164 kcal

Equipment

  • Stand mixer
  • Baking sheets
  • Parchment paper
  • Extra mixing bowls

Ingredients
 

Dry

  • 2 ¼ cups all-purpose flour ($0.18 USD)
  • 1 ½ tsp baking soda ($0.01 USD)
  • ¼ tsp salt ($0.01 USD)
  • 2 tsp ground ginger ($0.04 USD)
  • 1 ¼ tsp cinnamon ($0.05 USD)
  • ½ tsp cloves ($0.02 USD)
  • ¼ tsp nutmeg ($0.04 USD)

Wet

  • ¾ cup vegan butter, softened ($1.74 USD)
  • 1 cup brown sugar ($0.32 USD)
  • ½ tbsp corn starch + 3 tbsp water ($0.02 USD)
  • ¼ cup dark molasses ($0.31 USD)
  • 2 tsp vanilla extract ($0.42 USD)

For Rolling optional

  • ~ ⅓ cup cane sugar

Instructions
 

  • To start, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg in a medium bowl. Set aside.
  • Using a separate 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, about 2 minutes (make sure to scrape down the sides as needed). Then, mix in the corn starch + water mixture, molasses, and vanilla, and beat on medium-low speed until combined.
  • Next, slowly add in the dry ingredient mixture and mix until evenly incorporated. Cover the bowl of dough or transfer it to an airtight container to chill for 1-2 hours.
  • Once the dough has chilled, preheat your oven to 350°F and line 2 baking sheets with parchment paper.
  • Fill a small bowl with cane sugar, then roll the dough into balls about 2-inches in diameter. Coat each ball in cane sugar, then evenly spread out on your baking sheet. Lightly press down each cookie ball with a spatula, and sprinkle with a touch more cane sugar.
  • Bake for 9-10 minutes, until the cookies begin to crack slightly on top and the edges look done. Remove from the oven and let the cookies cool for 3-4 minutes on the baking pan. Then, transfer the cookies to a wire rack to finish cooling. Enjoy!

Notes

  • Optional ingredients are not reflected in the price or calories of this recipe.
  • If you don't have ground ginger, try replacing it with 2 tbsp fresh ginger, peeled and grated.
  • If you don't have access to vegan butter, replace it with coconut oil (although, the difference in fat content will slightly vary your results).
  • Make sure the brown sugar you use is vegan-friendly!

Nutrition

Nutrition Facts
Vegan Ginger Molasses Cookies
Serving Size
 
1 cookie
Amount per Serving
Calories
164
% Daily Value*
Fat
 
7.5
g
12
%
Saturated Fat
 
6.2
g
39
%
Trans Fat
 
0
g
Polyunsaturated Fat
 
0.2
g
Monounsaturated Fat
 
0.5
g
Cholesterol
 
0
mg
0
%
Sodium
 
8.9
mg
0
%
Potassium
 
112.5
mg
3
%
Carbohydrates
 
22.4
g
7
%
Fiber
 
0.6
g
3
%
Sugar
 
11.4
g
13
%
Protein
 
1.5
g
3
%
Vitamin A
 
0.9
IU
0
%
Calcium
 
49.7
mg
5
%
Iron
 
0.8
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.
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