4 years ago

Soft and Chewy Ginger Molasses Cookies
[Vegan]

MC By: Mitch and Justine Chapman

Author Bio

At Broke Bank Vegan, you'll find Mexican food made cheap, easy, and delicious. As residents... Read More

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Soft and Chewy Ginger Molasses Cookies [Vegan]

22 cookies

Dairy Free

Vegan

These soft and chewy vegan ginger molasses cookies are full of holiday flavors you'll love. Each bite is a little piece of heavenly perfection! How could you possibly achieve this classic cookie recipe in a vegan way? You'll have to make a batch to find out.

Ingredients You Need for Soft and Chewy Ginger Molasses Cookies [Vegan]

For the Dry Ingredients:

2 1/4 cups all-purpose flour
1 1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoon ground ginger
1 1/4 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon nutmeg

For the Wet Ingredients:

3/4 cup vegan butter, softened
1 cup brown sugar
1/2 tablespoon corn starch and 3 tablespoon water
1/4 cup dark molasses
2 teaspoon vanilla extract

For Rolling (optional):

~ ⅓ cup cane sugar

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How to Prepare Soft and Chewy Ginger Molasses Cookies [Vegan]

To start, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg in a medium bowl. Set aside.
Using a separate mixing bowl, either with a stand mixer or a hand mixer, cream together the softened vegan butter and brown sugar until the mixture is light and fluffy, about 2 minutes (make sure to scrape down the sides as needed). Then, mix in the corn starch + water mixture, molasses, and vanilla, and beat on medium-low speed until combined.
Next, slowly add in the dry ingredient mixture and mix until evenly incorporated. Cover the bowl of dough or transfer it to an airtight container to chill for 1-2 hours.
Once the dough has chilled, preheat your oven to 350°F and line 2 baking sheets with parchment paper.
Fill a small bowl with cane sugar, then roll the dough into balls about 2-inches in diameter. Coat each ball in cane sugar, then evenly spread out on your baking sheet. Lightly press down each cookie ball with a spatula, and sprinkle with a touch more cane sugar.
Bake for 9-10 minutes, until the cookies begin to crack slightly on top and the edges look done. Remove from the oven and let the cookies cool for 3-4 minutes on the baking pan. Then, transfer the cookies to a wire rack to finish cooling. Enjoy!

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