These easy homemade Chewy Ginger Molassas Cookies are vegan, have crispy edges with soft and chewy centers and are totally YUM!
You need these my friends!!!
ok, I’ll admit I have avoided molasses for yearsss after making a batch of TERRIBLE and I really mean terrible molasses cookies about 3 years ago…(Nick ate them but I could never understand how…) I guess I didn’t realize a little goes a long ways with that stuff!
Well I am happy to say I took another attempt with that stuff and WOW am I glad I did! First the Ginger Molassas Monkey Bread and now these cookies I think I can safely say molasses is a friendly ingredient in my baking now!
How to make these Chewy Ginger Molassas Cookies:
One word: EASY! No fancy equipment and no chilling of the dough required here, just a couple bowls and a spoon!
You literally take 1 big bowl, melt the butter and add in the rest of the wet ingredients and mix, add in the dry and mix, form balls and roll them in sugar and bake until your house smells amazing and you have soft and chewy good-ness ready to devour!
The details on these Chewy Ginger Molassas Cookies:
Totally YUM and totally OBSESSED!
Crispy edges and and soft but chewy center.
Perfect cookie crinkles in the appearance category!
I hope you give them a try and tag me on IG with a pic if you do! I love seeing what you guys make!
More Recipes like this:
- Snickerdoodle Cookies
- Chewy Apple Cider Cookies
- Ginger Molassas Monkey Bread
- Apple Cider Muffins (cause I know you, you love those muffins too!)
Chewy Ginger Molasses Cookies
These easy homemade Chewy Ginger Molassas Cookies are vegan, have crispy edges with soft and chewy centers and are totally YUM!
- Prep Time: 15
- Cook Time: 17
- Total Time: 32 minutes
- Yield: 24 small 1x
- Category: dessert
- Method: baking
Ingredients
WET INGREDIENTS:
- ⅓ cup vegan butter / softened at room temp // I use Earth Balance in the red tub
- ⅓ cup vegan cane sugar
- ⅔ cup packed brown sugar
- ¼ cup non-dairy milk // I use SILK Almond
- 1 tsp vanilla
- 2 TBSP molasses
DRY INGREDIENTS:
- 1 ½ cup unbleached all purpose flour
- Pinch of sea salt
- ¾ tsp baking soda
- 1 tsp ginger powder
ROLL IN:
- ⅓ cup Vegan cane sugar
- OR dip side in melted chocolate once baked and cooled
Instructions
Pre-heat the oven to 350˚ F
Line a baking sheet with parchment paper
- In a large mixing bowl, add the vegan butter (if not already room temp, let it sit for 15 minutes to soften) then add the sugars and mix it up, last add the milk, vanilla and molasses and mix well.
- Add flour and the rest of the dry ingredients to the wet ingredients, then mix it all up until well combined.
- Roll into balls and roll in sugar (if desired, but totally recommend!) and place on lined baking sheet. (I use two sheets and put 6-12 on each sheet depending on size of cookie, I got 21 cookies from this batch)
- Bake for 17 minutes and remove and let cool completely on baking sheet. (at least 15 minutes)
Notes
Store in a sealed container for 4-7 days they only stay chewy for the first day so if you pop them in the microwave for about 15-20 seconds they will soften right back up!
Keywords: cookies, ginger, molasses, vegan, dessert, easy, baking
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