Go Back
–+ servings
a plate of chewy ginger molasses cookies where the top cookie is missing a bite

Vegan Ginger Molasses Cookies

These soft & chewy vegan cookies are filled with tons of ginger & molasses flavor for the ultimate spice cookie!
4.89 from 9 votes
Print Pin
Course: Vegan Cookies + Brownies
Cuisine: American
Prep Time: 15 minutes
Cook Time: 13 minutes
chill time: 30 minutes
Total Time: 57 minutes
Servings: 14 cookies
Author: Megan Horowitch

Ingredients 
US Customary - Metric

Ginger Molasses Cookie Dough

  • ½ cup vegan butter
  • ½ cup dark brown sugar
  • 2 Tablespoons cane sugar
  • 1 flax egg 1 tablespoon (8 grams) ground flaxseed mixed with 3 tablespoon water, left to sit 5 minutes
  • 2 Tablespoons light molasses NOT blackstrap molasses
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 1 ¾ cup all-purpose flour
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ½ teaspoon cardamom
  • ½ teaspoon baking soda
  • ¼ teaspoon salt use ½ teaspoon if using unsalted butter

Cinnamon Sugar Coating

  • 3 Tablespoons cane sugar
  • ¼ teaspoon ground cinnamon

Instructions

  • First, add the vegan butter, dark brown sugar, and cane sugar to a large mixing bowl. Then, cream together with an electric mixer until soft and fluffy.
  • Next, add in the flax egg, molasses, and vanilla and whip together for another 30 seconds.
  • Add the all-purpose flour, ginger, cinnamon, cardamom, baking soda, and salt to the mixing bowl. Make sure to add the flour first and then add the other ingredients on top. Then, use the electric mixer to mix everything together until a thick cookie dough forms. The dough will be slightly sticky, but should not be wet.
  • Cover the bowl of cookie dough with plastic wrap and add the bowl of dough to the fridge to chill for 30 minutes- 1 hour.
  • About 10 minutes before removing the dough from the fridge preheat the oven to 350F and line a baking tray with parchment paper. Then, fill a small bowl with the 3 Tablespoons of cane sugar and ¼ teaspoon cinnamon and whisk together to combine.
  • Remove the dough from the fridge and use a cookie scoop to scoop out 14 evenly sized cookies (about 45-50 grams per cookie). Roll into balls between your palms and then roll in the bowl of cinnamon sugar until the cookies are coated.
  • Place each cookie dough ball onto the parchment-lined baking sheet making sure to leave the cookies 2-inches apart. Then, use your palm to slightly press down each cookie dough ball. All of the cookies will not fit on one baking sheet, so I recommend baking 7 cookies at a time on one tray vs. putting two trays in the oven at the same time.
  • Bake the cookies for 11-13 minutes until bottoms are lightly browned and the cookies are cooked through but have slightly soft centers (If making large cookies adjust baking time to 13-15 minutes). The cookies will continue baking after they are removed from the oven so the centers should still be soft, but not glossy or raw, when they are removed from the oven.
  • Remove the cookie tray from the oven and immediately tap the tray on the counter to produce a more “wrinkly” cookie. For round cookies, use a round cookie cutter that is slightly larger than the cookies and swirl the cookies around inside to form them into a round cookie. This step will only work if you do it while the cookies are still warm.
  • Then, let the cookies cool on the baking sheet for 5-10 minutes. The cookies will be soft and puffy out of the oven and will naturally deflate a little while cooling. After cooling, serve & enjoy!

Notes

  • Cookies can be stored in tin foil or a closed container at room temperature for 2-3 days. They can also be stored in a closed container between layers of parchment paper in the fridge for 4-7 days or in the freezer for up to 1 month.
  • If freezing cookies, defrost by letting the cookies sit at room temperature for 30 minutes before eating.
  • To make these cookies gluten-free, substitute a gluten-free baking mix like Bob's Red Mill for all-purpose flour.
  • There is not a good substitute for dark brown sugar or molasses in these cookies as both are crucial for the right texture. 
  • For a more traditional spice cookie, cardamom can be substituted for ground cloves

Nutrition

Serving: 1cookie | Calories: 172kcal | Carbohydrates: 27g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 134mg | Potassium: 79mg | Fiber: 1g | Sugar: 14g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!