Soft & Chewy Vegan Molasses Cookies
These Vegan Ginger Molasses Cookies are soft, chewy, and perfectly spiced with cinnamon and ginger. Perfect for the holiday season!
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Servings: 18 cookies
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Equipment
- Hand mixer
Ingredients
- 1/2 cup vegan butter softened at room temperature
- 2/3 cup packed brown sugar (147g)
- 1/4 cup molasses (80g) not blackstrap molasses
- 2 tablespoons nondairy yogurt or plant milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (240g) spooned and leveled
- 1 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger use 1 tsp for a stronger ginger flavor
For rolling
- 3 tablespoons granulated sugar
Instructions
- In a mixing bowl, beat together softened vegan butter and brown sugar for 1-2 minutes, until fluffy.1/2 cup vegan butter, 2/3 cup packed brown sugar
- Add in molasses, yogurt (or plant milk), and vanilla extract and beat for just a few seconds to combine.1/4 cup molasses, 2 tablespoons nondairy yogurt, 1 teaspoon vanilla extract
- Add in flour, baking soda, fine salt, ground cinnamon, and ground ginger. Beat about 80% of the way with the hand mixer, then switch to a rubber spatula to finish folding the ingredients together. (This will help you to avoid over-mixing.)2 cups all-purpose flour, 1 teaspoon baking soda, 1/4 teaspoon fine salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger
- Cover the bowl and refrigerate for at least 20 minutes, or preferably 1 hour. (They can be baked right away, but they will spread less and look nicer if the dough is adequately chilled.
- While the dough chills, preheat oven to 350°F.
- Place the granulated sugar in a small bowl or other small, shallow dish.
- Portion out the dough into golfball sized balls — about 3 tablespoons each. Roll them into balls, then roll in the granulated sugar to coat.
- Arrange the balls on a baking sheet. (You can line with parchment or a nonstick silicone baking mat if you like, but it isn't necessary.)3 tablespoons granulated sugar
- Bake in preheated oven for 12-13 minutes, until the cookies are puffy and appear matte (not wet) in the center. Remove from oven and allow to cool on the baking sheet for about 5 minutes — they will continue to firm up and become nice and chewy as they sit.
Notes
- Vegan butter: I tested this recipe with the Country Crock Plant Butter.
- Yogurt vs. plant milk: Both will work in this recipe. I have a slight preference for yogurt because it yields a slightly softer cookie which will spread a bit less. I use the plain cashew yogurt from Forager.
- Gluten-free: You can substitute in an all-purpose gluten-free flour blend like the one from Bob's Red Mill.
- Blackstrap vs. regular molasses: Blackstrap is highly concentrated and will make your cookies quite bitter and salty. Make sure to use regular molasses, like the kind from Grandma's brand.
- Extra spices: For a spicier cookie, feel free to add in 1/4 teaspoon each ground nutmeg, cloves, and cardamom.
The nutrition information provided on Sarah’s Vegan Kitchen is an estimate and is offered for general informational purposes only. Values will vary depending on the specific brands and amounts used.