Gingersnap Molasses Cookies (Vegan, Soft and Chewy )
These Soft Chewy Gingersnap Molasses Cookies are a MUST make for the holidays! They are vegan, gluten free and delicious! P.S. You can’t eat just one!!
I’ve been playing Christmas music since Thanksgiving non-stop. I mean, I of course played it before that, but it’s kind of been on all day and night since then. If you know me, then you know that it’s my favourite season, so I am currently in FULL lit mode right now. With all our decorations out so that we can decorate our house, and our tree in place, let’s just say I needed to make a quick dessert to go along with all the Christmas movies also playing non-stop. I think you get the gist.
These Soft Chewy Gingersnap Molasses Cookies (Vegan and Gluten Free) really, really hit the spot. Oh friends, let me tell you. If you’re a ginger fan, you’re going to devour this. If you’re not (like the Mr.) you will still love these because they have the perfect ginger flavour balanced alongside the other spices. These cookies come together in 30 minutes because there isn’t any real chill time. You just stick them in the fridge while the oven preheats, which is all they need.
Let’s get into these ingredients, though. I made these cookies eons ago in 2011, in my Jessiker Bakes days. I changed them up to make them gluten free and vegan, and let me tell you, they are just as delicious. First you bite in, and get that divine sugar coating slight crunch. Then they have that perfect slight chew, and a burst of flavour comes your way thanks to all the spices and the molasses.
For me, the molasses are crucial. They really are the main reason for the chew, and add a stunning colour to the inside of the cookies. Get a great quality authentic version for your cookies. Also, make sure that you slightly oil whatever you use to measure it because it is stickyyyyy. Talking from experience, friends.
Watching the cookies bake is almost as satisfying as taking that first bite. Wait, you don’t pull up in front of your oven while desserts are baking? Hmm. Anyway, they slowly form that perfect crackly ginger cookie look and puff up just slightly. I legit did a happy dance once that crack formed. Trust me – you will too!!
Anyway, enough chatting, get to baking!! Also, fair warning – call your friends before you bake these. Yes, they’re small cookies, but I still had five in ONE sitting. They’ll love you for sharing and you won’t single-handedly eat half the batch.
Enjoy, friends! Last note, this dough freezes perfectly, and the cookies get that chew after they’ve cooled – so let them cool first! They’re even better the next day.
Soft Chewy Gingersnap Molasses Cookies (Vegan and Gluten Free)
Ingredients
- 1 cup unrefined turbinado cane sugar, 192g
- ¾ cup salted vegan butter, cold*, 169.5g
- 1 egg substitute - 1 flax egg or powder*
- 1 teaspoon vanilla extract
- ¼ cup cane molasses, 84g
- 2 cups gluten free baking flour mix (I use Bob's Red Mill 1:1 Baking Flour), 296g
- 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
- 1. 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.
- 2. In a separate bowl (I usually just mix them in the measuring scale container), mix together 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.
- 3. 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 degrees. In a bowl, add the sugar for rolling the cookies in. Set aside
- Once preheated, take the dough out 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 line with a silicone baking mat (you will need more than one if making the entire recipe), allowing some space between each cookie.
- 4. Bake 12-14 minutes at 350°F/180°C degrees. Allow to cool partially before moving to a cooling rack to cool completely. Enjoy! Store the cookies in an air tight container once cooled.
Notes
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.
These are totally calling out to me! Wish I can reach through the screen and grab one!
These look so good! I’m excited to give them a try. 🙂
Made these as gluten free vegan cookies and people loved them. The flavor is wonderful. I’d like to try as a vegan cookie as I don’t worry about gluten. I imagine they will be just as good. Really worth making.
Hi Diane thank you so much. We’re glad you made them and doubly glad that people liked them. As for making them again non gluten free we would love to hear how yours turned out! Thanks for reading!
Wow! I’ve had this recipe pinned forever but for some reason haven’t made it until now. Mine turned out pretty flat but they taste amazing!! This will definitely go into my rotation of baking. Thank you so much for sharing. I just love gingersnaps and this recipe does not disappoint.
Hi Heather,
Aww I am so happy you enjoyed so much!! Maybe check on your baking soda? That might be why it came out flat. Still so glad you enjoyed the flavour – you are so very welcome!! 🙂
Just finished making these. Thanks for another amazing recipe Jessica!
Thank you so much Suzanne! We’re so happy that you tried it.
I have one question. How many does the recipe yield?
Thank you so much for reading Arianna this recipe makes roughly 18 – 20 cookies. I hope this helps!
What will happen if I use an honest-to-goodness real egg in these? Will it throw off the proportions of liquid to dry ingredients? They look so good, but I don’t want to ruin them!
Your recipes leave me drooling!
Hi Barbara! We’re so happy that you like our recipe. We haven’t recipe tested for this so we wouldn’t be able to give you any advice on it. I hope you have a great day.
Oh man! That is what I kept saying as I ate the first cookie. I grew up with my grandmother’s traditional gingersnap molasses cookies so I went into this recipe with an open mind but not expecting to enjoy as much. I am so glad that I was wrong! These cookies will be in heavy baking rotation and not just during holiday season. Thank you Jessica for putting this out there!
We’re so happy that you enjoyed this recipe Candi! Thank you so much for reading and leaving such a nice comment!
This is my third Christmas making these cookies and they are the biggest crowd pleaser!
I freeze the cookies after rolling/sugaring and bake from frozen to prevent them spreading as much, but flatter or taller they are honestly just so so good.
Wow Tash! We’re so happy to read this! Thanks so much of reading and also for such a wonderful review.
Such a good recipe! The flavor is incredible. I used regular flour instead of gluten free and they turned out delicious!
Awesome! We’re so happy that you like it.