Chewy Vegan Ginger Molasses Cookies

5 from 3 votes

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.

Prep Time10

Cook Time12

Total Time22

Course: Dessert

Cuisine: American

Servings: 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

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