Vegan Molasses Ginger Cookies

5 from 1 vote

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!

Prep Time15

Cook Time15

Total Time30

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: Cookies

Calories: 158kcal

Author: Megan Calipari

Cost: $4

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 Tbsp 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 Tbsp Non-Dairy Milk, 2 tsp 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 tsp Baking Soda, ¼ tsp Kosher Salt, 1 ¼ tsp Ground Ginger, 1 tsp Ground Cinnamon, ¼ tsp Ground Nutmeg, ¼ tsp Ground Cloves, ⅛ tsp 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.

Notes

Don't use blackstrap molasses for this recipe. The flavor is too strong.

Scrape the bowl with a rubber spatula a few times throughout the mixing process to ensure an even mix. Molasses 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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