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.
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