Gingersnap Molasses Cookies
These soft and chewy Gingersnap Molasses Cookies are a must-make for the holidays. They’re vegan, gluten-free and delicious, so everyone will enjoy them!
If you’re a ginger fan, you’re going to devour these gingersnap molasses cookies. And if you’re not, well, you will still love them because they have the perfect ginger flavour balanced alongside the other spices.
When you bite in, you get that divine sugar coating, which encases the cookie with a slight crunch. Beneath the crisp exterior, they have that perfect chew, and a burst of flavour comes your way thanks to the cozy spices and rich molasses.
While these gingersnap molasses cookies are ideal for the holidays, they’re also a cookie you’ll want to eat year-round!
Why You’ll Love This Gingersnap Molasses Cookie Recipe
- Cozy flavour. These cookies are the perfect blend of ginger, cinnamon, and allspice. They’ll make you want to curl up with a warm blanket and a cup of hot chocolate!
- Quick and easy. With hardly any chilling time required, this recipe can be made in just 30 minutes! Simply chill the dough while the oven preheats.
- Gluten-free and vegan. This version of gingersnap molasses cookies is perfect for those with gluten allergies or dietary restrictions, but they’re so delicious that everyone else will love them too!
- Freezer-friendly. The cookie dough freezes perfectly, so you can make a batch ahead of time and have fresh cookies whenever you want them!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Unrefined turbinado cane sugar
- Salted vegan butter – While many cookie recipes call for softened butter, in this case we want it cold!
- Egg substitute – Use either one flax egg or the equivalent of one egg from another vegan substitute.
- Vanilla extract – Vanilla enhances the overall flavor of these gingersnap molasses cookies.
- 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.
- Baking soda
- Spices – Ground cinnamon, ginger, and allspice bring warmth and coziness.
- Sea salt
- Unrefined cane sugar – You’ll roll the balls of dough in this.
How to Make Gingersnap Molasses Cookies
- Cream the butter and sugar. In a large mixing bowl or the bowl of a stand mixer, cream the sugar and butter until light and fluffy, which should take about 5 minutes.
- Finish mixing the wet ingredients. Scrape down the sides of the bowl and mix in the egg replacement, vanilla extract, and molasses.
- 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 molasses mixture in 3 different portions, mixing each time for about 15 seconds. 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 while you preheat the oven to 350°F. In another bowl, add the sugar for rolling the cookies.
- 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 balls of dough on a cookie sheet lined with a silicone baking mat, allowing space for them to spread a bit. Bake for 12-14 minutes.
- Cool. Allow the gingersnap molasses cookies to cool partially on the pan before moving to a cooling rack to cool completely.
Tips for Success
- 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.
- 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.
How to Store
These gingersnap molasses cookies will last for up to 5 days in an airtight container at room temperature.
Can I Freeze This Recipe?
- Freeze the dough. Roll the gingersnap molasses cookie dough into balls, coat in sugar, place them on a baking sheet lined with parchment paper or 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.
More Vegan Cookie Recipes
- Vegan Oatmeal Cookies
- S’mores Cookies
- Vegan Lactation Cookies
- Air Fryer Chocolate Chip Cookies
- Banana Oatmeal Cookies
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!
Gingersnap Molasses Cookies
- 1 cup cane sugar, (192g) or any sugar
- 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 , (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
- 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 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.
- 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.
- 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.
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.