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I love all things cookies, there are SO many different varieties, it’s just amazing. These delicious vegan ginger molasses cookies only come out once a year, you guessed it CHRISTMAS time! I am not sure why I never make them other times of the year, but I do know I enjoy them when I make them.
There is just something about the ginger, molasses combo that totally feels right this time of year. They leave your house smelling amazing! They should really bottle that scent, well heck they probably already have it bottled somewhere I am just not in the know, not real surprising.
I make a TON of Christmas cookies like probably way too many, but hey a girl needs variety and so do my people that receive these cookies. These make a big batch of cookies depending on the size you make them. I always make the cookies with my small cookie scoop, not like the mini cookie scoop size, just small. Because of making so many cookies I like to eat them all, and making them small makes it easier to do so.
This dough is best when it has a little time to chill in the fridge before baking them. I like to leave them in the fridge for a few hours or overnight, but you can do a quick 30-minute chill and that will work if you’re in a pinch.
I usually make all my Christmas cookies in a few days, so I will make a dough-like this up, wrap it in saran wrap and let it chill for whenever I have time to get to them.
What do you need for these delicious vegan ginger molasses cookies?
- All-purpose flour
- baking soda
- sugar white and brown
- salt
- cinnamon, ground
- ginger, ground
- cloves, ground
- vegan butter
- flax eggs or egg replacer
- molasses
How do you make them?
Start by making your flax eggs. Take Flax seeds and grind them with a coffee grinder until it’s flax meal. Get a small cup and mix 2 TB of the flax meal with 4 TB of water, stir and set aside.
Now take your stand mixer with the paddle attachment or a large with a hand mixer. Add your vegan butter, oil, and sugars. Let this mix on medium speed for 2 minutes it will become nice and fluffy.
After the two minutes, scrape the sides of the mixer down and add the molasses and flax eggs, mix this for another 2 minutes on medium speed. After the two minutes add the salt, cinnamon, cloves, and ginger, mix into the whipped mixture just until blended. Now add your 4 cups of all-purpose flour, turn the mixer on slowly so the flour doesn’t fly everywhere, mix until just incorporated.
Now take the dough and place it either in the mixing bowl or wrapped in saran wrap and let sit in the fridge for about 30 minutes or overnight if you have time but 30 minutes will work as well ( you can cook these straight away but they may become flatter).
Once cooled preheat your oven to 350 degrees.
Take two cookie sheets and place a Silpat on them. Now take a small bowl and put about a half cup of sugar in it and set aside. Take a small cookie scoop or whatever size you wish, but I use a smaller one because I like smaller cookies. Take your cookie ball and roll it into the small sugar bowl and place it on the cookie sheet. Continue with the rest of the cookie dough.
My cookie sheet fits 12 cookies at a time. Cook for 8 minutes do not over bake. They will be a little puffed up after baking but will come down to a crackly cookie. If your cookie is larger it might take a few more minutes, probably around the 10-minute mark, but for smaller one’s mine were done at 8 minutes. Let cool on the cookie sheet for a few minutes and then remove to a cooling rack.
These freeze great!
Delicious Vegan Ginger Molasses Cookies
Ingredients
- 2 sticks (1 cup) vegan butter, room temperature
- 1/4 + 2TB cup oil
- 1 cup white sugar
- 1/2 cup brown sugar
- 2 flax eggs (2 TB flax meal, 4 TB water)
- 1/2 cup molasses
- 4 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp salt
- 1 tsp ground cloves
- 1 tsp ground ginger
- 2 tsp ground cinnamon
- Extra sugar for rolling cookies in
Instructions
- Start by making your flax eggs. Take Flax seeds and grind them with a coffee grinder until it's flax meal. Take a small cup and mix 2 TB of the flax meal with 4 TB of water, stir and set aside. Take your stand mixer with the paddle attachment or a large with a hand mixer. Add your vegan butter, oil, and sugars. Let this mix on medium speed for 2 minutes it will become nice and fluffy. After the two minutes, scrape the sides of the mixer down and add the molasses and flax eggs, mix this for another 2 minutes on medium speed. After the two minutes add the salt, cinnamon, cloves, and ginger, mix into the whipped mixture just until blended. Now add your 4 cups of all-purpose flour, turn the mixer on slowly so the flour doesn't fly everywhere, mix until just incorporated. Now take the dough and place it either in the mixing bowl or wrapped in saran wrap and let sit in the fridge for about 30 minutes or overnight if you have time but 30 minutes will work as well ( you can cook these straight away but they may become flatter).Once cooled preheat your oven to 350 degrees. Take two cookie sheets and place a Silpat on them. Now take a small bowl and put about a half cup of sugar in it and set aside. Take a small cookie scoop or whatever size you wish, but I use a smaller one because I like smaller cookies. Take your cookie ball and roll it into the small sugar bowl and place it on the cookie sheet. Continue with rest of the cookie dough. My cookie sheet fits 12 cookies at a time. Cook for 8 minutes do not over bake. They will be a little puffed up after baking but will come down to a crackly cookie. If your cookie is larger it might take a few more minutes, probably around the 10-minute mark, but for smaller one's mine were done at 8 minutes. Let cool on the cookie sheet for a few minutes and then remove to a cooling rack. These freeze great!
<3 Courtney
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