Soft Ginger Molasses Cookies, blanketed with a crisp coating of sugar, are light and cakey, wonderful savoured with a cup of tea or coffee. These vegan spiced cookies are like small cakes; they stay soft for days and you can even freeze them for longer. Tuck a couple of these in a lunchbox for a little snack when you’re feeling hungry or to brighten your kid’s day.
You might have seen these Ginger Molasses Cookies peeping in the corner on the photos for the Spiced Tea/Chai recipe that I shared a few days ago. It’s not Christmas yet, but I’ve been sensing a slight change in the air as Summer is coming to an end. The temperature hasn’t quite dropped, but Autumn always comes so suddenly around here, so much that a sharp cooling can literally be expected overnight in the coming weeks or even days.
Lightly spiced, ginger molasses cookies are great for those slightly cooler days. I’ve been enjoying them with my tea recently, soft with a slight chewiness and a crunchy coating of sugar crystals. I sometimes omit the sugar coating and they are equally delicious.
When I was a kid, I used to be very fond of crunchy cookies. Soft cookies just didn’t feel right to me. But these days, soft cakey cookies have become my favourite kind. These cookies are not too chewy as to stick to your teeth; they have the right amount of sweetness and a light texture.
What I love the most about these cookies is that they don’t take a lot of time to make. They only require about 12 minutes of baking time. And the dough can be made in 5 minutes while the oven is preheating. So, in under 20 minutes, you have freshly baked cookies ready to be devoured. I recommend waiting for them to cool down and firm up first before taking the first bite!
Soft Ginger Molasses Cookies Recipe
These sugar-crusted cookies are lightly spiced, soft, cakey, a little chewy and not overly sweet. You can omit the crispy sugar coating, they are equally delicious! If you have a very sweet tooth, you can adjust the sweetness by adding a little soft brown sugar to the wet ingredients.
Molasses and maple syrup create a nice canvas of flavour and texture to make these cookies moist, soft with a touch of chewiness. Take care not to overbake them, else they will turn out crunchy or hard even. Around the 12 minutes mark, remove the cookies from the oven; they should still be slightly underdone and they will continue to bake a little as they rest on the baking sheet while cooling down.
To make Cakey Soft Ginger Molasses Cookies:
Set the oven the preheat at 180 degrees Celsius or 350 degrees Fahrenheit.
Mix the oil, coconut milk, molasses, maple syrup and vanilla extract in a large mixing bowl.
Place a sifter atop the bowl and add in the flour, baking powder, baking soda, salt and spices. Sift all dry ingredients into the bowl.
Then mix all ingredients together with a spatula until a dough is formed.
Measure out balls of dough with a measuring tablespoon. Roll into balls and toss into the granular sugar to coat. Place the ball on a baking sheet without pressing it down. Repeat for the rest of the down and leave a little space in between each cookie as they will expand to about twice their size when baked.
Place the tray in the oven and bake for 12 minutes, when they are slightly underdone. Remove from the oven, they will still be very soft but they will firm up upon cooling.
Let the cookies cool on the tray, they will continue to bake a little further from the heat.
If you prefer crunchier cookies, you can bake them for about 14 minutes.
Once cooled, keep in a cookie jar or airtight container. They will stay soft for several days or you can freeze them for longer.
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- 240 g sifted or whole spelt flour (1½ cups)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ½ teaspoon ginger powder
- ¼ teaspoon ground cinnamon
- 60 ml vegetable oil (or sunflower oil) (4 tablespoons)
- 45 ml fancy molasses (3 tablespoons)
- 30 ml coconut milk (2 tablespoons)
- 60 ml maple syrup (4 tablespoons)
- 5 ml vanilla extract (1 teaspoon)
- 50 g granular brown/golden sugar (like turbinado, Sucanat, Demerara), (¼ cup)
- Preheat oven at 180C/350F.
- In a large mixing bowl, whisk all the wet ingredients together.
- Place a sifter atop the bowl and place in all the dry ingredients and sift into the wet ingredients.
- Mix all ingredients together to combine until a dough is formed.
- Take a measuring tablespoon scoop size ball of dough and roll to form a ball.
- Dip and roll the dough in the sugar to coat it on all sides.
- Place the ball on a baking sheet lined with parchment paper. Don’t flatten the ball, unless you'd like the cookies to be flatter.
- Repeat for the rest. Leave some space around each ball as they will double in size when baked.
- Bake for 12 minutes. Then, remove from the oven. They will still be soft and slightly underdone. Let cool on the tray. They will firm up upon cooling.
- Enjoy with your favourite plant milk or a nice cup of tea/coffee.
The cookie dough, as well as the baked cookies, can be frozen for up to 2 months. To freeze the dough, divide into balls and place in a freezer-proof container. Separate the balls with parchment paper or make sure they are not touching. You can bake them directly from frozen, add about 2 - 3 minutes extra to the baking time.
To freeze the baked cookies, wrap them separately in parchment paper, then place in a freezer-proof container.
Original recipe link - Soft Ginger Molasses Cookies - https://veganlovlie.com/vegan-soft-ginger-molasses-cookies/
Amount Per Serving: Calories: 101 Total Fat: 3g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 0mg Sodium: 56mg Carbohydrates: 16g Fiber: 2g Sugar: 7g Protein: 2g