Ginger Molasses Cookies
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!
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.
Nutrition
Calories: 269kcal | Carbohydrates: 41g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Sodium: 324mg | Potassium: 110mg | Fiber: 2g | Sugar: 27g | Calcium: 32mg | Iron: 1mg