Description
These Soft & Chewy Vegan Molasses Cookies are a delightful plant-based treat with the perfect balance of warm spices and rich molasses flavor. Featuring a tender, chewy texture and a hint of sweetness from brown sugar and molasses, these cookies are ideal for satisfying your cookie cravings without any dairy or eggs.
Ingredients
Wet Ingredients
- 1/2 cup vegan butter (softened at room temperature)
- 2/3 cup packed brown sugar (147g)
- 1/4 cup molasses (80g, not blackstrap molasses)
- 2 tablespoons nondairy yogurt (or plant milk)
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour (240g, spooned and leveled)
- 1 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger (use 1 teaspoon for a stronger ginger flavor)
Finishing
- 3 tablespoons granulated sugar
Instructions
- Mix butter and sugar: In a mixing bowl, beat together softened vegan butter and brown sugar for 1-2 minutes, until the mixture is fluffy and well combined.
- Add wet ingredients: Incorporate molasses, nondairy yogurt (or plant milk), and vanilla extract into the butter and sugar mixture, beating just enough to combine the ingredients without overmixing.
- Add dry ingredients: Add the all-purpose flour, baking soda, fine salt, ground cinnamon, and ground ginger. Beat about 80% of the way with a hand mixer, then switch to a rubber spatula to gently fold the mixture until fully combined, avoiding over-mixing.
- Chill the dough: Cover the bowl and refrigerate the dough for at least 20 minutes, ideally 1 hour. Chilling reduces spreading and improves the cookie’s shape and texture.
- Preheat the oven: While the dough chills, preheat your oven to 350°F (175°C).
- Prepare sugar coating: Place the granulated sugar in a small bowl or shallow dish for rolling the dough balls.
- Form and coat dough balls: Portion the dough into golf ball-sized portions (about 3 tablespoons each). Roll each portion into a ball, then roll it in the granulated sugar to coat the exterior.
- Arrange for baking: Place the sugar-coated dough balls on a baking sheet. You may line the sheet with parchment paper or a silicone baking mat if desired, but this is optional.
- Bake the cookies: Bake the cookies in the preheated oven for 12-13 minutes until they are puffy and the centers appear matte rather than wet.
- Cool and set: Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. During this time, they will firm up and develop a chewy texture.
Notes
- Use plant-based yogurt or milk alternatives such as almond, soy, or oat milk as a substitute for nondairy yogurt.
- Adjust the amount of ground ginger depending on your preference for spice — 1 teaspoon will yield a stronger ginger flavor.
- Chilling the dough is recommended but not required; it helps control spread and improves texture.
- Do not overmix the dough once the dry ingredients are added to prevent tough cookies.
- Molasses can vary in intensity; stick to regular molasses, not blackstrap, for a sweeter flavor.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
