This recipe creates the chewiest, softest, and most irresistible vegan ginger molasses cookies you could dream of! They’re incredibly flavorful, easy to make, and perfect for the end of the year holidays.
12 Basic Ingredients
The ingredients are all reasonably common ones I think most people already have on hand, too. The instructions to make these cookies are also very basic. These are just two of the several reasons I love these cookies so much.
First, I whisk together all of the dry ingredients: flour, baking soda, ground ginger, cinnamon, cloves, and salt. I then cream together vegan butter, cane sugar, and brown sugar until slightly light and fluffy. Molasses and a flax egg get added into the wet mix and beaten further. A flax egg is ground flax meal and water whisked together; it helps bind the cookie dough. Molasses also binds the dough, but mainly, it gives the cookies tons of flavor and extreme chewiness!
Next, I gradually add the dry mix into the wet. The result is a slightly sticky dough, so I wrap it in a piece of plastic wrap tightly and let it chill in the refrigerator for two hours. Chilling it also prevents the cookies from flattening out paper-thin while baking.
Lastly, I form them into small discs, coat them in brown sugar, and bake them for ten minutes. Suppose I’m feeling extra (which I am 99.9% of the time, haha), I’ll sprinkle on top even more brown sugar straight out of the oven. The cookies are best once they’ve completely cooled down, but I am also always too impatient to wait, so I eat one nearly immediately. They’re ridiculously mouth-watering, to say the least!
Calling All Spice Lovers
As I mentioned, this recipe contains lots of ground ginger, cinnamon, and cloves. In addition to the spices, there is a hefty amount of pure molasses in these cookies. These four ingredients make the vegan ginger molasses cookies sing with intense, warm, holiday flavors. Without these, you would have a plain old cookie.
I know this type of cookie isn’t for everyone, but if it sounds like it’s right down your alley, PLEASE give them a try! They’re one of my all-time favorite cookies, especially around the colder season. So, I am very confident this could become a cookie recipe staple for you, too!
If you want another great cookie recipe that could tag along with these ginger molasses ones, give my soft and chewy vegan snickerdoodles a try. They are DIVINE and also perfect for the holidays!
If you make these vegan ginger molasses cookies, don’t forget to post a picture to Instagram, tag me @chefsummerstorm, and #gardengrub so I can see your recreation!
Easy & Chewy Vegan Ginger Molasses Cookies
- 1 tbsp ground flax meal
- 3 tbsp water
- 2 1/4 cups all-purpose flour
- 2 tsp baking soda
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp kosher salt
- 3/4 cup vegan butter, cold
- 1/2 cup organic cane sugar
- 1/2 cup organic brown sugar (You will also need a heavy 1/4 cup of brown sugar for coating the cookies.)
- 1/4 cup unsulphured molasses
- Combine the ground flax meal and water in a small ramekin. Let this rest for 10 minutes, stirring it occasionally. This mixture is called a flax egg. Set aside.
- Into a medium-sized bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
- Into a large-sized mixing bowl, add in the vegan butter, cane sugar, and brown sugar. Use a handheld beater to cream the ingredients together for 4 minutes at medium speed. With a rubber spatula, scrape down the edges of the bowl as needed.
- Add the molasses and the flax egg into the creamed butter-sugar mixture. Beat this at medium speed for 2 minutes.
- Now, add 1/2 cup of the dry mix into the wet mixture. Beat over low speed until combined. Repeat these steps until there is no dry mix left, and everything is thoroughly combined to create a dough.
- Tightly wrap the cookie dough in plastic wrap and chill it in the refrigerator for 2 hours.
- Preheat the oven to 350 degrees Fahrenheit and line a couple of large sheet pans with parchment paper.
- Divide the dough into 2 tablespoon-sized balls. You should get 19 balls.
- Press the balls into small discs that are roughly 1/4th inch thick and 3 inches in diameter.
- Place the heavy 1/4 cup of brown sugar to coat the cookies in a wide, shallow bowl. Coat both sides of the cookie discs in the sugar.
- Place the cookie discs on a parchment paper-lined sheet pan 2 inches apart from each other.
- Bake just one sheet pan of cookies at a time and on the middle oven rack for 10 minutes.
- Optional, but I like to sprinkle on a little more brown sugar immediately after the cookies come out of the oven just for aesthetics.