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Home » Recipes » Vegan Baking » AMAZING Ginger Molasses Cookies

AMAZING Ginger Molasses Cookies

by Sarah McMinn / Posted: September 19, 2018 / Updated: June 24, 2020 / Disclosure: This post may contain affiliate links. Jump to Recipe Print Recipe Total Time: 22 mins

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You won't be able to resist these sweet and spicy Ginger Molasses Cookies. Made in under 25 minutes (+ chill time) for the perfect fall treat. But beware, these cookies are highly addictive!
You won't be able to resist these sweet and spicy Ginger Molasses Cookies. Made in under 25 minutes (+ chill time) for the perfect fall treat. But beware, these cookies are highly addictive!
You won't be able to resist these sweet and spicy Ginger Molasses Cookies. Made in under 25 minutes (+ chill time) for the perfect fall treat. But beware, these cookies are highly addictive!

You won't be able to resist these sweet and spicy Ginger Molasses Cookies. Made in under 25 minutes (+ chill time) for the perfect fall treat. But beware, these cookies are highly addictive!

Stack of Ginger Molasses Cookies

Disclosure: This post may contain affiliate links.

This fall I'm taking some time to go back through some of my favorite My Darling Vegan recipes from the archives and give them some MUCH NEEDED love. Over the next couple of months, I'll be re-sharing some of YOUR favorite recipes new and improved. Oh, don't you worry. I will also have NEW recipes for each week.

To start us off, I am re-sharing one of my VERY FIRST recipes today.

Ginger Molasses Cookies!

I love these Ginger Molasses Cookies and I think you will too.

Vegan Molasses Cookies

Table of Contents show
How to Make Vegan Molasses Cookies [Video]
Recommended Ingredients & Equipment
How to Make Molasses Cookies
Serving and Storing
Tips and Tricks
More Vegan Cookie Recipes
Ginger Molasses Cookies

How to Make Vegan Molasses Cookies [Video]

Recommended Ingredients & Equipment

Imagine a chewy molasses cookie meets a ginger snap and you've got yourself a ginger molasses cookie. It's soft, slightly chewy, slightly cakey, sweet, and spicy. In other words, the perfect fall cookie.

Ingredients & Substitutions

  • All-Purpose Flour - I have also made these cookies with 1:1 Gluten-Free Flour Baking Blend with great success. (<<affiliate link)
  • Baking Soda & Baking Powder
  • Spices - You will need cinnamon, ginger, nutmeg, and salt.
  • Vegan Butter - Look for a high-quality non-hydrogenated vegan butter. I recommend either Earth Balance or Miyoko’s.
  • White & Brown Sugar -

    Check out my guide to vegan sugars and alternative sugar replacements.

  • Coconut Oil - Feel free to also use avocado or canola oil.
  • Blackstrap Molasses

How to Make Molasses Cookies

Step One – Whip the Butter and Sugar.

Whip the sugar and butter until they are light and fluffy. Next, add the oil and molasses. Fortunately for us, the combination of oil and molasses act as the binder (egg replacer) and we don't need any other egg substitutions for this vegan cookie recipe.

Once they are added, the dough will start to look curdled. Don’t worry about this. When the dry ingredients are added, the dough will sort itself out.

Dry ingredients for Ginger Molasses Cookies in a metal bowl with a whisk.

Step Two - Add the Dry Ingredients

In a separate bowl, mix together the dry ingredients. Slowly add them to the butter/sugar mixture until they are just combined. Be careful not to overmix or the dough will become gummy and dense.

Once the flour and spices have completely incorporated, turn off the mixer. Wrap the dough in plastic wrap and chill for one hour.

Molasses cookies cooling on cooling rack

Step Three - Bake the Cookies

Once the dough has chilled, roll it into balls about 1 rounded tablespoon big and coat them with granulated sugar. Place them on a parchment-lined baking tray and bake for 10 - 12 minutes. Cookies should feel slightly underdone when pulled from the oven. They will continue to bake on the baking tray.

Allow them to continue to cook on the baking sheet outside of the oven for 5 minutes before transferring them to a wire cooling rack.

Finished cookies on a wooden platter

Serving and Storing

Serve these cookies once they are cool.

Store leftover cookies in an airtight container at room temperature for up to 5 days.

Freeze leftover cookie dough for up to two months. To do this, roll all the dough into balls. Place them on a baking sheet in the freezer to freeze all the way through. Once frozen, transfer your cookie dough into a large Ziplock bag and return to the freezer. When you’re ready to bake, remove from freezer, roll in sugar, and bake!

Tips and Tricks

  1. The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife.
  2. Do not overmix your batter. Overmixing allows the gluten to develop and too much gluten will give you a gummy and dense cookie.
  3. For cakier cookies, add an extra ¼ cup of flour and bake for 2 minutes longer.
  4. Pull cookies out when they are slightly underdone. I found 11-12 minutes to be the perfect baking time. They will continue to harden as they cool, giving you a crispy outside with a deliciously chewy center.

More Vegan Cookie Recipes

  • Vegan Chocolate Chip Cookies
  • Vegan Snickerdoodles
  • Lemon Crinkle Cookies
  • Chewy Peanut Butter Cookies
  • Double Chocolate Chewy Cookies

Finished cookies on a wooden platter

Ginger Molasses Cookies

You won’t be able to resist these sweet and spicy Ginger Molasses Cookies. Made in under 25 minutes (+ chill time) for the perfect fall treat. But beware, these cookies are highly addictive!
4.82 from 11 votes
Print Pin Rate
Prep Time: 10 minutes minutes
Cook Time: 12 minutes minutes
Cooling Time: 10 minutes minutes
Total Time: 22 minutes minutes
Servings: 24 cookies
Calories: 148kcal
Author: Sarah McMinn

Ingredients

  • 2 ½ cup all-purpose flour
  • 1 ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • ½ cup vegan butter, I use Earth Balance
  • 1 cup brown sugar
  • ¼ cup coconut oil, melted
  • ¼ cup blackstrap molasses
  • ¼ cup granulated sugar, for coating
US Customary - Metric

Instructions

  • In a small bowl combine flour, baking soda and powder, spices, and salt. In a separate bowl or stand up mixer, beat vegan butter and sugar until light and fluffy. Add oil and molasses and mix to combine. In several batches add the dry ingredients until a dough begins to form. Be careful not to over-mix. 
  • Wrap dough in plastic wrap and chill for at least one hour. 
  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
  • Place rolling sugar in a small bowl. Spoon out 1 rounded tablespoon of dough and roll into a ball. Coat with sugar and place the prepared baking sheets. Repeat with remaining dough, leaving about two inches between cookies. 
  • Bake for 10-13 minutes until the edges begin to firm. Remove from oven and allow to cool for 2-3 minutes. They will continue to harden as they cool. Transfer to cooling rack and allow to cookies to cool completely.

Video

Notes

Serving and Storing - Store leftover cookies in an airtight container at room temperature for up to 5 days. Freeze leftover cookie dough for up to two months. To do this, roll all the dough into balls. Place them on a baking sheet in the freezer to freeze all the way through. Once frozen, transfer your cookie dough into a large Ziplock bag and return to the freezer. When you’re ready to bake, remove from freezer, roll in sugar, and bake!
Recipe Tips - For cakier cookies, add an extra ¼ cup of flour and bake for 2 minutes longer.

Nutrition

Calories: 148kcal | Carbohydrates: 23g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Sodium: 161mg | Potassium: 98mg | Sugar: 13g | Vitamin A: 180IU | Calcium: 27mg | Iron: 0.9mg
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Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the 4-Week Vegan Meal Plan.

Follow me on Instagram, Facebook, and Pinterest and read more about me here.

Reader Interactions

Comments

  1. Deb says

    December 29, 2020 at 11:28 am

    Wonderful! I love these cookies. After the first time I made them, I reduced the flour to 2 1/4 cups, as the dough was somewhat dry with the full amount. They were fantastic both times, however. Thanks for the recipe!

    Reply
  2. Lori Yerse says

    December 13, 2020 at 6:26 pm

    Can I substitute unsulfured molasses for black strap?

    Reply
    • Sarah McMinn says

      December 14, 2020 at 8:39 am

      Sure!

      Reply
  3. Amanda says

    September 10, 2020 at 3:46 am

    These are yummy; however, 125g is far from 2.5 cups of flour. 2.5 cups is more like 330g when using the scoop and level method. My dough was very slack so I went back and weighed out 2.5 cups to get the correct metric measurement. Oops!

    Reply
  4. Mira says

    December 15, 2019 at 3:06 pm

    5 stars
    Thank you for this recipe! They are so deliciously chewy and flavourful. I LOVE these cookies and have made them countless times, as have most of my (non-vegan) friends.

    I think that there is an issue with the metric measurements though, as some of the ingredients (flour, baking soda/powder, cinnamon, sugar) seem to be about half of their respective US measurements in the recipe. I used the metric measurements and ended up with closer to a buttercream than a cookie dough. I added in the other half of the ingredients that seemed to be missing and after that they turned out great.

    Reply
  5. Nicole Devereaux says

    December 14, 2019 at 8:53 am

    5 stars
    Delicious and chewy. Any troubles with the dough not being sticky enough are easily remedied with 2-3 tablespoons of almond milk! I was questioning if they would be gingery enough when I saw the ginger to cinnamon ratio, but they are lovely! If you like them authoritatively gingery, you could add another 1/2 tsp of ginger, but these are fantastic sharing cookies!

    Reply
    • Briana Wills says

      November 12, 2020 at 6:14 pm

      Thank you!! I found the same thing and used cashew milk - perfect 🙂

      Reply
  6. Jordan Brackin says

    December 22, 2018 at 2:30 pm

    After chilling would these work with cookie cutters ? This is my fav cookie recipe but never tried to make shapes. Thanks

    Reply
    • Sarah says

      December 23, 2018 at 2:30 pm

      I think so. The dough is kind of stiff so it might be difficult to roll but I imagine you could make it work!

      Reply
  7. Brigid says

    December 22, 2018 at 5:44 am

    5 stars
    I plan to make up the cookies and then freeze them. Do I put the cookie dough in the oven frozen and then do you double your baking time?

    Reply
    • Sarah says

      December 23, 2018 at 2:32 pm

      I would take them out and let them thaw about 10-15 minutes before putting them in the oven then bake the as normal.

      Reply
  8. Maria says

    December 08, 2018 at 7:53 pm

    5 stars
    I made these and they were delicious! Used vegan margarine instead or earth balance and shortening instead of coconut oil because that’s what I had but they were fanatic anyway!!!

    Reply
  9. Jordan says

    November 08, 2018 at 5:55 pm

    Has anyone successfully used whole wheat flour? Ive made these with all purpose and they are amazing. Do you think whole wheat would change the taste and texture?

    Reply
    • Sarah says

      November 09, 2018 at 9:53 am

      They would change the taste and texture. I would recommend starting with 1/2 all-purpose and 1/2 whole wheat and see how that tastes.

      Reply
  10. Joi Poulin says

    September 26, 2018 at 9:21 pm

    5 stars
    can i sub margarine for the earth balance?

    Reply
  11. Lorinda says

    December 21, 2017 at 5:56 pm

    5 stars
    Hi, I have used the same molasses cookie recipe for probably 25 years. They were my son's favorite. Well he eats vegan now so I have been looking for a replacement. I added ground cloves and ground ginger since those were in my old recipe. Just took them out of the oven, they are a hit! We will have an inter-denominational Christmas meal, 3 Keto, 2 Vegan and 4 Omnivores. We are a very non judgemental family. Thanks for helping.

    Reply
  12. Carol says

    October 04, 2016 at 6:58 am

    Where do I click to print your recipes?

    Reply
    • Sarah says

      October 04, 2016 at 7:28 am

      I just added a recipe card plugin so you can print it. It should work now!

      Reply
  13. Kat says

    December 03, 2015 at 7:33 pm

    Made these for a vegan friend and I subbed ~ 1/3 cup pumpkin puree for the vegan butter since I didn't have any and they are perfect! Puffed up, soft on the inside, pumpkin flavor is not overwhelming.

    Reply
  14. Cat says

    October 11, 2015 at 5:47 am

    I used coconut oil (an equal amount) instead of Earth Balance and they turned out marvelous!!! I used extra virgin, so it does have a coconut flavor, which reminds me of butter. But, I'm sure you can use refined, if you don't want the slight coconut flavor. Thanks so much for this recipe! I like to make vegan versions of all the non-vegan cookies I crave at the grocery store. These more than satisfied my fall cookie craving!

    Reply
  15. MADI says

    September 24, 2015 at 1:45 pm

    I was just wondering if I could make this with normal butter?

    Reply
  16. Kate says

    August 01, 2015 at 7:27 pm

    These were fantastic. Much better than I expected considering how quick and easy they are. Thank you for this great recipe!

    Reply
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