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    Home » Recipes » Recipes

    Chewy Vegan Ginger Molasses Cookies

    Published: Oct 24, 2023 · Modified: Sep 24, 2024 by Jen Cardenas

    Jump to Recipe - Print Recipe

    These vegan ginger molasses cookies are warm, spicy, and great for sharing with friends and family during the holidays or any season. Soft, chewy and totally delicious, they're perfect for any occasion.

    Ginger cookies on a plate with a bowl of molasses.

    When I think of holiday cookies, I think of these chewy ginger molasses cookies. With its spicy ginger and flavorful molasses, they are an absolute favorite. The whole family can't get enough of them!

    These cookies are also rolled in sugar, giving them a crackled and slightly sparkly appearance. They are sweet, spicy, chewy and absolutely amazing.

    For more vegan treats for the holidays, try my Oreo truffles, candy cane sugar cookies and chocolate peppermint cookies.

    Jump to:
    • Why You'll Love These Cookies
    • Ingredient Notes
    • Variations
    • How To Make Vegan Ginger Molasses Cookies
    • Expert Tips
    • Storage Tips
    • Recipe FAQs
    • More Vegan Cookie Recipes
    • Recipe
    • Comments

    Why You'll Love These Cookies

    • Warm spices: These cookies are full of ginger, cinnamon, and molasses, giving them a delicious, spicy flavor. If you enjoyed my gingerbread chocolate chip loaf cake, then this recipe is for you.
    • Chewy texture: If you love chewy cookies, these are for you!
    • Holiday treats: The flavors of molasses and ginger make these our family's favorite cookie for the holidays.
    • Taste like traditional molasses cookies: No one will be able to tell that these are dairy-free and egg-free.

    Ingredient Notes

    Molasses cookie ingredients
    • Flour - For best texture, use all purpose flour.  If you want to use whole wheat flour, substitute up to 50% of the total amount of flour.
    • Vegan butter - My favorite brands are Earth Balance and Country Crock Plant Butter.
    • Brown sugar - Use light or dark brown sugar.
    • Molasses - You can use light, dark molasses, or blackstrap molasses depending on how strong you want the molasses flavor.

    Please see the recipe card below for the full list of ingredients and amounts needed.

    Variations

    These cookies are amazing as-is.  But if you want to change them up, you can:

    • Add dairy-free chocolate chips.
    • Add some finely chopped crystalized ginger to make the cookies even spicier.
    • Top with a glaze by mixing powdered sugar with a little bit of non-dairy milk.

    How To Make Vegan Ginger Molasses Cookies

    Step 1: To start, preheat the oven to 350°. Prepare the cookie sheet by lining it with parchment paper. Take a small amount of white sugar and place it in a small bowl and set aside.

    Creamed butter and sugar in a bowl with spatula.

    Step 2: In the bowl of a stand mixer or a large bowl with a hand mixer, cream the softened butter and brown sugar.

    Creamed butter, sugar, and molasses in a metal bowl.

    Step 3: Next, add in the vanilla extract and molasses and mix well.

    Cookie dough with spatula in a metal bowl.

    Step 4: Next, add the dry ingredients.  Slowly add in the baking soda, spices, and flour into the wet ingredients and mix until combined.  Don't overmix the dough.

    Rolled ball of dough in a hand.

    Step 5: Take about 1-2 tablespoons of ginger molasses cookie dough and roll it into a ball.

    Cookie dough with sugar on a baking sheet.

    Step 6: Roll dough ball in sugar and place on the parchment-lined baking sheet. If desired, you can slightly flatten the cookie dough balls with your hand.

    Baked cookies on a baking sheet with blue napkin.

    Step 7: Bake in the preheated oven for about 12 minutes.

    Ginger cookies cooling on a rack with a blue napkin.

    Step 8: Take the cookies out of the oven and let them rest on the pan for 3 minutes. Transfer the cookies to a wire rack to cool completely.

    White plate with cookies and bowls of molasses and sugar in the background.

    Plate, serve and enjoy!

    Expert Tips

    • If you want your cookies to be the exact same size, feel free to use a cookie scoop.
    • If you are having a hard time rolling the dough balls because it's very soft, you can refrigerate the dough for about 15 minutes.
    • Make sure you let the cookies rest in the pan for a few minutes before transferring them to the cooling rack. They need to firm up before being moved.

    Storage Tips

    Room Temperature

    ​Store these cookies in an airtight container at room temperature for up to 4 days.

    Freezer

    These chewy molasses cookies can also be frozen for up to 3 months.  Once cooled, put cookies in a freezer safe sealed container.

    Recipe FAQs

    Can I make these cookies with blackstrap molasses?

    Yes! Blackstrap molasses has a stronger flavor but it can be used in this recipe.

    What's the best way to soften vegan butter?

    To soften vegan butter, just leave it out at room temperature for about 15-20 minutes.  If you are in a rush, you can also microwave it for 15 seconds.

    Can I roll the cookie dough balls in turbinado sugar?

    Turbinado sugar (or raw sugar) isn't a great choice to roll the cookies in.  The sugar granules are large and will make the vegan cookies crunchy. 

    More Vegan Cookie Recipes

    • Plate of vegan cranberry cookies with almond extract.
      Vegan Cranberry Cookies With Almond Extract
    • Plate of lemon cookies.
      Chewy Vegan Lemon Crinkle Cookies
    • Plate of oatmeal chocolate chip cookies.
      Vegan Oatmeal Chocolate Chip Cookies
    • Plate of chocolate peanut cookies.
      Vegan Double Chocolate Chip Cookies With Peanuts

    If you tried this Vegan Ginger Molasses Cookies Recipe or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!

    Recipe

    Plate of ginger molasses cookies.

    Chewy Vegan Ginger Molasses Cookies

    These cookies are a warm and spicy, perfect for sharing with friends and family during the holiday season. Whether you're a seasoned vegan or just looking to try something new, this recipe is a must-try for everyone who enjoys a soft, chewy, and oh-so-delicious cookie.
    5 from 3 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 12 minutes minutes
    Total Time: 22 minutes minutes
    Servings: 27 Cookies
    Calories: 102kcal
    Author: Jen Cardenas

    Equipment

    • Stand or hand mixer
    • Cookie sheet

    Ingredients

    • ½ cup vegan butter, softened
    • ⅔ cup brown sugar
    • ½ cup molasses
    • 1 teaspoon vanilla extract
    • 2 cups all purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon cinnamon
    • 1 ½ teaspoon ground ginger
    • ¼ teaspoon salt
    • white sugar for rolling
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    Instructions

    • Preheat the oven to 350°. Prepare the baking sheet by lining it with parchment paper.
    • In a large bowl, cream the softened butter and brown sugar.
    • Add in the vanilla extract and molasses and mix well.
    • Slowly add in the baking soda, spices, and flour and mix until combined.
    • Roll the dough into balls, roll in sugar, and place on the prepared baking sheet. If desired, you can slightly flatten the cookie dough balls with your hand.
    • Bake in the preheated oven for about 12 minutes.
    • Take the cookies out of the oven and let them rest on the pan for 3 minutes. Transfer cookies to a cooling rack to cool completely.

    Notes

    • To soften the butter, simply leave it out at room temperature for 15-20 minutes.  If you are short on time, you can microwave it for about 15 seconds.
    • If the dough is too soft to roll, put it in the refrigerator for about 15 minutes.
    • Store the cooled cookies in an airtight container at room temperature for up to 4 days.

    Nutrition

    Calories: 102kcal | Carbohydrates: 17g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 92mg | Potassium: 111mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 0.4IU | Vitamin C: 0.004mg | Calcium: 20mg | Iron: 1mg
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    Hi, I'm Jen! I love all things vegan, especially baking. I'm a food blogger, recipe developer, and mom of three. My goal is to show how delicious vegan baking can be.

    More about me →

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