These Vegan Ginger Molasses Cookies are super chewy and so easy to make. They are packed with spices like ginger and cinnamon, and the dough requires no chilling!
I love to create different kinds of spice cookies because they are some of my favorite desserts to eat! And there are so many ways to change them up. Sometimes I keep it simple and make a batch of Vegan Pumpkin Snickerdoodles or Pumpkin Oatmeal Cookies. And sometimes, I shake it up and make my gooey Apple Pie Cookies.
Today, we are staying super classic with these Chewy Vegan Molasses Ginger Cookies. This recipe is easy to make and utilizes simple ingredients to create a cookie that bakes up well-spiced and so soft! And you don't even have to chill the dough! So, let's make them.
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Why You'll Love This Recipe
- This recipe requires basic, easy-to-find ingredients.
- And it is so easy to make, so it is perfect for beginner bakers.
- These Chewy Molasses Ginger Cookies are unbelievably dairy-free and vegan, so anyone can enjoy them.
- They are packed with spices like ginger and cinnamon.
- And most importantly, they are absolutely delicious!
Ingredient Notes
Molasses: Use an unsulphured molasses like Grandma's Molasses. Do not use blackstrap molasses- it is too strong.
Spices: A combination of ginger, cinnamon, cloves, nutmeg, and black pepper makes these Vegan Molasses Cookies so tasty!
Non-Dairy Butter: My favorite is Country Crock Plant Butter Sticks.
Non-Dairy Milk: I used oatmilk, but any non-dairy milk will work here!
Instructions
Step 1. In a large bowl using a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream the vegan butter and brown sugar until smooth and creamy.
Then, add molasses and mix until well combined.
Step 2. Next, add non-dairy milk and vanilla and mix on low to combine.
Step 3. Add flour, baking soda, ginger, cinnamon, cloves, nutmeg, black pepper, and salt, and mix on low to form the cookie dough.
Step 4. Use a 3-tablespoon scoop to scoop cookie dough balls into a small bowl of granulated sugar. Roll the balls in the sugar, then place them onto a parchment-lined baking sheet, leaving at least 3 inches of space between each cookie.
Bake the Vegan Molasses Ginger Cookies in a 350°F oven for 12-14 minutes, or until the edges of the cookies feel set.
Allow the cookies to cool on the baking sheet for 10 minutes, then move to a wire rack to cool completely.
Recipe FAQs
Place the cookies into an airtight container and store at room temperature for up to 5 days.
Or freeze for up to a month.
Molasses makes cookies really soft and moist and lends a deep, rich brown sugar flavor to the cookies.
I recommend regular unsulphured molasses. Do not use blackstrap molasses because the flavor is too strong.
Expert Recipe Tips
Scrape the bowl with a rubber spatula a few times throughout the mixing process to ensure an even mix. Molasses is very sticky, and it wants to stick to the sides of the bowl!
Don't overmix the cookie dough. Once the dry ingredients have been added, mix just until the cookie dough comes together, then stop.
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📖 Recipe
Vegan Molasses Ginger Cookies
Equipment
- 1 Hand Mixer or Stand Mixer
- 1 Rubber Spatula
- 1 3 Tablespoon Cookie Scoop
- 1 Baking Sheet
- Parchment Paper
Ingredients
- 8 tablespoon Non-Dairy Butter, room temperature
- ½ Cup Light Brown Sugar, tightly packed
- ¼ Cup Unsulphured Molasses See note
- 2 tablespoon Non-Dairy Milk
- 2 teaspoon Vanilla Extract
- 1 ⅔ Cup All-Purpose Flour
- ½ teaspoon Baking Soda
- ¼ teaspoon Kosher Salt
- 1 ¼ teaspoon Ground Ginger
- 1 teaspoon Ground Cinnamon
- ¼ teaspoon Ground Nutmeg
- ¼ teaspoon Ground Cloves
- ⅛ teaspoon Ground Black Pepper
- ⅓ Cup Granulated Sugar for rolling the cookie dough
Instructions
- Preheat oven to 350*F. Line a baking sheet with parcment paper.
- In a large bowl using a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, cream non-dairy butter and brown sugar until well combined and creamy. Then, add molasses and mix until well combined.8 tablespoon Non-Dairy Butter, room temperature, ½ Cup Light Brown Sugar, tightly packed, ¼ Cup Unsulphured Molasses
- Add non-dary milk and vanilla and mix on low until combined.2 tablespoon Non-Dairy Milk, 2 teaspoon Vanilla Extract
- Add flour, baking soda, salt, ginger, cinnamon, nutmeg, cloves, and black pepper, and stir on low until just combined. See note!1 ⅔ Cup All-Purpose Flour, ½ teaspoon Baking Soda, ¼ teaspoon Kosher Salt, 1 ¼ teaspoon Ground Ginger, 1 teaspoon Ground Cinnamon, ¼ teaspoon Ground Nutmeg, ¼ teaspoon Ground Cloves, ⅛ teaspoon Ground Black Pepper
- Use a 3-tablespoon cookie scoop to scoop 8 cookie dough balls onto a lined baking sheet. Roll each ball in granulated sugar and place them on the sheet so they have at least 3 inches of space in between.⅓ Cup Granulated Sugar
- Bake the cookies in a 350*F oven for 12-14 minutes, turning the pans half way through. The edges of the cookie should feel set. Allow the cookies to cool on the baking sheet for 10 minutes before moving to a wire rack to continue cooling.
- Repeat with remaining dough.
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