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–+ servings
Ginger Molasses Cookie Stack

Vegan Ginger Molasses Cookies

Justine Drosdovech
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 15 votes
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Prep Time 20 minutes
Cook Time 10 minutes
Rest time 2 hours
Total Time 30 minutes
Course Dessert
Cuisine American, Vegan
Servings 22 cookies
Calories 164 kcal

Equipment

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

Ingredients
 

US Customary - Metric

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

Serving: 1cookie | Calories: 164kcal | Carbohydrates: 22.4g | Protein: 1.5g | Fat: 7.5g | Saturated Fat: 6.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 8.9mg | Potassium: 112.5mg | Fiber: 0.6g | Sugar: 11.4g | Vitamin A: 0.9IU | Calcium: 49.7mg | Iron: 0.8mg
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