(nut free, can be vegan and/or gluten free)
Been looking for a classic ginger cookie that’s soft, chewy, and perfect for the holidays? Look no further! These ginger molasses cookies are incredible easy to make. No eggs? No problem! These can be made entirely plant-based, without the help of an egg replacer. They can also be made gluten free, just replace the all-purpose flour with gluten free all-purpose. Enjoy!
- 1/2 cup butter (vegan or regular), softened
- 2/3 cup coconut sugar (or brown sugar)
- 3 tbsp molasses
- 1 1/3 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp ginger
- 1/2 tsp cinnamon
- 1/2 tsp clove
- 1/4 tsp nutmeg
- 1/8 tsp kosher salt
- white granulated sugar (for rolling)
- Preheat oven to 375F. Line 2 baking sheets with parchment or silicon baking mats.
- With a stand or hand mixer, beat together the softened butter, coconut or brown sugar, and molasses until fluffy and combined.
- In a separate large bowl, whisk together the flour, baking soda, ginger, cinnamon, clove, nutmeg, and salt.
- Add half of the dry to the wet and incorporate. Then add the rest of the dry and mix until a dough forms.
- Roll into balls, using ~1 tbsp dough per ball, and dip each ball into white granulated sugar, coating the top half of the ball. Transfer to a lined baking sheet, and gently press down each ball to form a cookie. Aim for ~3/4 cm thickness.
- Bake for 7-8 minutes. Let cool slightly on baking sheet, then transfer to a cooling rack. Store in an airtight container.
- use vegan stick butter
FOR GLUTEN FREE
- use gluten free all-purpose flour