With this delicious recipe for my Vegan Ginger Molasses Cookies, I start the Christmas season on Little Swiss Baker. These cookies are soft, gooey and full of ginger and molasses flavour. I am using fresh ginger for that extra heat kick, but you could also use ground ginger.
Simply cream the vegan butter with the sugar (no mixer required), add flax egg, ginger and molasses before adding all the dry ingredients and let the dough rest for at least one hour in the fridge.
Vegan Ginger Molasses Cookies
These Vegan Ginger Molasses Cookies are soft, gooey and taste amazing of ginger and molasses. The perfect cookie to start the Christmas season.
Servings: 12 - 16 Cookies
Ingredients
- 140 g vegan butter
- 180 g granulated sugar
- 1 flax egg
- 1/4 cup 65g fancy molasses
- 1 teaspoon each grated fresh ginger & ground ginger
- 250 g all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- dash of salt more if your vegan butter is unsalted
Instructions
- Prepare the flax egg by mixing 1 tablespoon of flax mea with 3 tablespoons of cold water. Rest for 15 minutes in the fridge.
- Cream the soft vegan butter and the sugar until well mixed (you can use a hand mixer or I used a folk and a wooden spoon later.
- Add the molasses, freshly grated ginger and flax egg and mix until well combined.
- In another bowl, mix all dry ingredients and then add the flour mix in batches to the wet ingredients until all the flour is incorporated.
- Cover the bowl with foil and let the dough rest for one hour in the fridge.
- After the dough was chilled, preheat the oven to 350 F
- The recipe yields for either 12 giant or 16 regular size cookies.
- Remove the dough from the fridge and shape into 12 or 16 balls with your hands, rolling each ball in the granulated sugar before placing it on a parchment paper lined baking sheet. Leaving enough space between the cookies. You will likely need to bake 2 sheets of cookies.
- Bake each sheet of cookies for about 10 minutes (regular size) or about 12 minutes (giant size) until brown. Cool cookies on a wire rack.
DID YOU MAKE THIS RECIPE? I HOPE YOU LOVE IT.
Please let me know how it turned out! Leave a comment below and share a picture on Instagram with the hashtag #littleswissbaker.
Thanks Emily-Rose. You could use up to 1 teaspoon of ground ginger. Glad you loved the recipe. Merry Christmas.
Hi,
What is
140g vegan butter
200g granulated sugar
250g all-purpose flour in mesure cups ?
Thank you.
Hi Annie, I prefer to use a kitchen scale, it is important for baking recipes, where measuring dry ingredients by weight is the only way to guarantee accuracy.
If you like to convert this recipe into cups, try this website http://dish.allrecipes.com/cup-to-gram-conversions/
I tried this recipe 3 times. The first time came out perfectly crisp on outside and soft chewy on inside. I repeated exactly a second and third time but the cookies came out too pillowy and soft, as if overmixed, but I was very careful not to.