Soft and chewy ginger molasses cookies are a must-make for the holidays. This recipe is vegan and gluten-free, a delicious treat that everyone can enjoy! This easy molasses cookie recipe is packed with zesty spices, with light and brown sugar for extra moisture. Rolling the vegan cookie dough in coarse sugar adds the perfect sparkle and crunch to the finished cookies.

Overhead view of ginger molasses cookies on a parchment-lined cutting board.

As a gingersnap fan, I absolutely love these vegan ginger molasses cookies. I make them every Christmas, and the whole house fills with the warm smells of ginger, cinnamon, and allspice while they bake. Bite into a soft, chewy molasses cookie, and the crispy sugar coating gives way to a moist, buttery interior filled with cozy spices and rich molasses.

These are a permanent addition to my holiday cookie platters alongside favourites like Mexican wedding cookies, chai sugar cookies, and hot chocolate cookies. I hope they’ll become a staple for you, too!

Why These Vegan Ginger Molasses Cookies Are a Must-Bake

While this molasses cookies recipe is wonderful for holiday baking, I could easily devour these year-round. Here’s why.

  • These cookies are the perfect blend of ginger, cinnamon, and allspice. They’ll make me want to curl up with a warm blanket and a cup of hot chocolate or chai.
  • Easy to make with minimal chilling time, these cookies are fresh from the oven in 30 minutes.
  • My ginger molasses cookies are gluten-free and vegan. They’re so delicious, no one guesses they’re made without dairy.
  • The cookie dough is freezer-friendly. Make a batch ahead of time and have festive molasses cookies whenever you want!
Vegan ginger molasses cookies ingredients.

Notes on Ingredients

Here are the simple ingredients needed to make these soft-baked vegan molasses cookies from scratch (see the recipe card below for measurements):

  • Sugar – I use a combination of unrefined turbinado cane sugar for the cookies, and unrefined cane sugar to roll the cookie dough balls in.
  • Salted vegan butter – While many cookie recipes call for softened butter, in this case we want it cold. It helps to prevent the cookies from overspreading. Use your favourite brand or homemade vegan butter.
  • Egg substitute – Use either one flax egg or the equivalent of one egg from another vegan substitute.
  • Vanilla extract – Avoid imitation vanilla, as the flavour just isn’t the same.
  • Cane molasses – I recommend a mild or dark molasses, but not blackstrap, which can be overpowering in baked goods. 
  • Gluten-free baking flour mix – Or use regular all-purpose flour if you aren’t making these cookies gluten-free.
  • Baking soda – Not to be confused with baking powder. Make sure it’s fresh!
  • Spices – Ground cinnamon, ginger, and allspice bring warmth and coziness. You could swap the individual spices with pumpkin pie spice.

How to Make Ginger Molasses Cookies

You can chill the dough while the oven preheats (it’s that quick!). Here’s how to make the best vegan ginger molasses cookies in just 30 minutes. For detailed instructions, see the recipe card below.

Overhead view of creamed butter and sugar in mixing bowl
Beat the sugar and butter together.
Overhead view of wet ingredients for cookie dough mixed in glass bowl
Add the flax egg, vanilla, and molasses.
  • Cream the butter and sugar. Start by creaming the sugar and cold butter together until light and fluffy. This should take about 5 minutes in a stand mixer.
  • Finish mixing the wet ingredients. Next, scrape down the sides of the bowl and mix in the egg replacement, vanilla extract, and molasses.
Overhead view of dry ingredients for molasses cookies in glass bowl with whisk
Mix the dry ingredients.
Overhead view of flour added to bowl of dough with mixer
Combine the wet and dry ingredients.
Overhead view of molasses cookie dough in a bowl.
Mix and then chill the dough.
  • Mix the dry ingredients. In a separate bowl, whisk together the flour, baking soda, cinnamon, salt, allspice, and ginger. 
  • Finish the dough. Add the dry ingredients to the wet mixture in thirds, mixing for about 15 seconds in between each addition. Scrape down the sides of the bowl and mix one more time.
  • Chill. Form the dough into a ball and place the bowl in the refrigerator. Meanwhile, preheat the oven to 350°F. In another bowl, add the sugar for rolling the cookies.
Overhead view of molasses cookie dough balls rolled in a bowl of sugar.
Roll the dough in sugar.
Overhead view of chewy ginger molasses cookies coated with sugar.
Bake!
  • Form the cookies. Once the oven is preheated, take the dough out the fridge. Use a 1 ¼-inch cookie scoop (or ½ tablespoon cookie scoop) to scoop the dough and roll into a ball, then roll each ball in the sugar to coat.
  • Bake. Place the dough balls on a cookie sheet lined with a silicone baking mat, allowing space for them to spread a bit. Bake at 350ºF for 12-14 minutes. 
  • Cool. Allow the ginger molasses cookies to cool on the pan for a few minutes before moving them to a cooling rack to cool completely. 
Overhead view of chewy ginger molasses cookies on parchment paper.

Tips for Bakery-Style Molasses Cookies

  • Spray the measuring cup for the molasses with oil. This will ensure that all of the molasses pours out, instead of sticking!
  • Don’t skip the chilling. This dough needs to be chilled before baking to prevent the cookies from spreading too much. The good news is that you only need a few minutes of chilling time while the oven preheats!
  • Use good quality ingredients. The molasses is a key ingredient in this recipe, so make sure you use a high-quality brand for best results. 
  • Let the cookies cool before eating. These gingersnap molasses cookies will continue to set once removed from the oven, so let them cool on a wire rack before enjoying.

Easy Variations

  • Add chocolate chips. For some added indulgence, mix some dairy-free chocolate chips into the gingersnap molasses cookie dough before baking.
  • Top with icing or glaze. Drizzle some homemade icing or glaze on top of the cookies for extra sweetness.
  • Add nuts or dried fruit. For some added texture and flavour, add chopped nuts or dried fruit into the cookie dough before baking.
Overhead view of chewy ginger molasses cookies on parchment paper, with a bite missing from one cookie.

How to Store

  • On the counter. These ginger molasses cookies last for up to 5 days in an airtight container at room temperature.
  • Freeze the cookie dough. Roll the gingersnap molasses cookie dough into balls, coat in sugar, place them on a baking sheet lined with parchment paper or a silicone mat, then freeze until solid (about 2 hours). Once frozen, transfer them to an airtight container or freezer bag and store for up to 3 months. When ready to bake, let the dough thaw in the fridge for a few hours before baking as directed.
  • Freeze the baked cookies. Let the cookies cool completely before freezing them in an airtight container or freezer bag for up to 3 months. Thaw at room temperature before serving. 

Enjoy friends! If you make this gingersnap molasses cookies recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below and give the recipe a rating! Thanks so much!

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Overhead view of chewy ginger molasses cookies on parchment paper.

Ginger Molasses Cookies

Servings: 12 servings
Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 29 minutes
These soft and chewy ginger molasses cookies are packed with zesty spices and brown sugar for extra moisture. They're a must-make for the holidays. Vegan, gluten-free, and so delicious!
5 (from 9 ratings)
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Ingredients

  • 1 cup cane sugar, 192g or any sugar
  • ¾ cup salted vegan butter, cold*, 169.5g
  • 1 vegan egg substitute, – 1 flax egg or powder*
  • 1 teaspoon vanilla extract
  • ¼ cup cane molasses, 84g
  • 2 cups gluten-free baking flour mix, 296g, (I use Bob's Red Mill 1:1 Baking Flour), you can also use all-purpose flour
  • 1 ½ teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 ¼ teaspoons ground ginger
  • ½ teaspoon sea salt
  • ½ teaspoon allspice
  • ¼ cup unrefined cane sugar, (for rolling) 48g

Instructions 

  • In a large bowl, using a stand or hand mixer, cream the sugar and butter in a large bowl for at least 5 minutes, until creamed and combined. Scrape down the bowl and mix in the egg replacement, the vanilla, and the molasses, and blend again for another minute.
  • In a separate bowl (I usually just mix them in the measuring scale container), mix the flour, baking soda, cinnamon, salt, allspice, and ginger. Add the flour mixture into the molasses mixture in 3 different portions, mixing each time for about 15 seconds. Scrape down the bowl again and mix one more time.
  • Gather the dough together into a ball and place the container in the fridge while the oven preheats. Preheat the oven to 350°F/180°C. In a bowl, add the sugar for rolling the cookies in. Set aside.
  • Once preheated, take the dough out of the fridge. Using a 1 ¼-inch cookie scoop (or ½ tablespoon cookie scoop), scoop the dough and roll into a ball. Roll dough into 1 inch size balls or use a 1 1/4 -inch ice cream scoop. Roll each cookie dough in the sugar to coat thoroughly. Place on a cookie sheet lined with a silicone baking mat (you will need more than one if making the entire recipe), allowing some space between each cookie.
  • Bake for 12-14 minutes at 350°F/180°C. Allow to cool partially before moving to a cooling rack to cool completely. Enjoy! Store the cookies in an airtight container once cooled.

Notes

* Most vegan butter is salted! If you use unsalted, compensate for it with more sea salt.
*Bob’s Red Mill’s Egg Replacer powder is my FAVOURITE egg replacement for baking, especially cookies!
You can easily half this recipe, and I did for the photos above. The cookies are small and very easy to share with family and friends.
* I use Wholesome’s unrefined cane sugar. It is 100% unrefined, fair trade, and my favourite sugar choice.
* You can substitute coconut sugar for these, but I didn’t use it since I didn’t want it to overpower the molasses or the ginger flavour.
To store: These gingersnap molasses cookies will last for up to 5 days in an airtight container at room temperature.
To freeze the dough: Roll the cookie dough into balls, coat in sugar, place them on a baking sheet lined with parchment paper or a silicone mat, then freeze until solid (about 2 hours). Once frozen, transfer them to an airtight container or freezer bag and store for up to 3 months. When ready to bake, let the dough thaw in the fridge for a few hours before baking as directed.
To freeze the baked cookies: Let the cookies cool completely before freezing them in an airtight container or freezer bag for up to 3 months. Thaw at room temperature before serving.
Calories: 269kcal, Carbohydrates: 41g, Protein: 2g, Fat: 12g, Saturated Fat: 2g, Sodium: 324mg, Potassium: 110mg, Fiber: 2g, Sugar: 27g, Calcium: 32mg, Iron: 1mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: American
Course: Desserts
Author: Jessica Hylton