Amazing Vegan Ginger Molasses Cookies
Amazing Vegan Ginger Molasses Cookies- the holidays wouldn’t be complete without a jar of these spice cookies. Easy to make, with a soft and chewy inside.
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These cookies as a cross between a gingerbread man and a chewy molasses cookie. The molasses gives them a softer texture with an almost caramel flavor.
Amazing Vegan Ginger Molasses Cookies
Ingredients needed:
2 1/4 cups all-purpose flour
1 cup brown sugar
1/2 cup pure can sugar (plus 1 more cup for rolling)
3/4 cup vegan butter, softened
1/4 cup molasses
1 egg replacer (I use Bob’s Red Mill)
2 tsp baking soda
2 tsp ground ginger
1 1/2 tsp cinnamon
3/4 tsp nutmeg
1/4 tsp salt
Directions:
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
In a small bowl, mix 1 tbsp of egg replacer with 2 tbsp water. Stir and set aside.
In a stand mixer (or using an electric mixer), cream the butter and brown sugar until it is fluffy. Pour in the egg replacer and the molasses. Scrape down the side when needed.
Add the all-purpose flour, ground ginger, cinnamon, nutmeg, baking soda and salt. Mix on low until a crumbly dough forms.
Add 1 cup of pure cane sugar to a small bowl and set aside. Scoop approximately 2 tbsp of dough and roll it into a ball with your hands. Roll the ball of dough into the sugar, making sure that all sides are coated. Place the dough on the garment paper and press it down lightly to flatten the ball a little bit. Make sure the cookies have 2-3 inches of space between them because they will flatten and expand as they cook. Cook for 12-13 minutes or until the sides of the cookies have hardened. Remove from head and let cool for 5-7 minutes. Then transfer to a cooling rack and let them cool for an additional 15 minutes. They will firm up as they cool.
Amazing Vegan Ginger Molasses Cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1 cup brown sugar
- 1/2 cup pure cane sugar (plus 1 more cup for rolling)
- 3/4 cup vegan butter, softened
- 1/4 cup molasses
- 1 egg replacer (I use Bob's Red Mill)
- 2 tsp baking soda
- 2 tsp ground ginger
- 1 1/2 tsp cinnamon
- 3/4 tsp nutmeg
- 1/4 tsp salt
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper. In a small bowl, mix 1 tbsp of egg replacer with 2 tbsp water. Stir and set aside.
- In a stand mixer (or using an electric mixer), cream the butter and brown sugar until it is fluffy. Pour in the egg replacer and the molasses. Scrape down the side when needed. Add the all-purpose flour, ground ginger, cinnamon, nutmeg, baking soda and salt. Mix on low until a crumbly dough forms.
- Add 1 cup of pure cane sugar to a small bowl and set aside. Scoop approximately 2 tbsp of dough and roll it into a ball with your hands. Roll the ball of dough into the sugar, making sure that all sides are coated. Place the dough on the garment paper and press it down lightly to flatten the ball a little bit. Make sure the cookies have 2-3 inches of space between them because they will flatten and expand as they cook.
- Cook for 12-13 minutes or until the sides of the cookies have hardened. Remove from head and let cool for 5-7 minutes. Then transfer to a cooling rack and let them cool for an additional 15 minutes. They will firm up as they cool.
Looking for more vegan Christmas Cookie recipes like these Amazing Vegan Ginger Molasses Cookies?
Vegan Double Chocolate Snowball Cookies
Soft and Chewy Vegan Eggnog Cookie
I love seeing your finished recipes! If you enjoyed making these Amazing Vegan Ginger Molasses Cookies, I’d love to see yours on Instagram, just tag me @10IngredientVegan. Happy baking!
