Here’s a fall treat to love, Chewy Ginger Molasses Cookies! These round, tender delights melt in your mouth with flavors of ginger, molasses, cinnamon and nutmeg. This is one of my favorite cookie recipes for fall, and this time I’m putting an extra-ginger twist on them!..
Extra Ginger. A fun idea for any ginger cookie is to fold a few spoonfuls of crystallized ginger bits into the mix. It adds another layer of sweetness and ginger flavor. And if you’re like me, there is really never too much ginger flavor! Give my vegan cookie recipe a try..
Molasses Ginger Cookies
vegan, makes 15-20 cookies
1 cup white flour
1 cup whole wheat flour
1/2 cup sugar
1 1/2 Tbsp ginger powder
1 Tbsp fresh grated ginger
2-3 Tbsp crystallized ginger, chopped (optional)
1/3+ cup water (add until moist – see notes)
1/4 cup molasses
1/2 cup vegan butter, softened
3/4 tsp salt
1/2 tsp cinnamon
1 tsp vanilla extract
1/2 tsp baking soda
2 tsp baking powder
optional: vegan egg replacer equal to 1 egg
sugar to roll cookies in before adding to baking sheet
*Water note: If your dough seems too dry – simply add water in 1 tsp intervals until the dough meshes perfectly – in a Playdough like consistency. You should be able to roll this dough into balls by hand without any trouble.
1. Preheat the oven to 375 degrees.
2. Soften the vegan butter on countertop.
3. In a large mixing bowl, combine the dry ingredients: flour, sugar, ginger powder, cinnamon, salt, baking soda/powder. Mix well.
4. In a separate bowl, combine the softened buttery spread, molasses, vanilla extract, grated ginger, crystallized ginger and water.
5. Combine the wet and dry ingredients and stir by hand well until all the ingredients are blended into a moist ball of dough. The dough will seem dry at first, but keep stirring and folding and it will come together. If needed add in extra water one spoonful at a time until the dough consistency is reached.
6. If you want perfectly shaped ginger cookies, you can freeze the dough for 1/2 hour then roll out the dough to cookie cutter circle shapes for baking. Or you can simply roll the dough into moist balls, dip in a coating of sugar and bake. I tried both versions and was pleased with both. (If you want crunchier, thinner Gingersnaps – roll the dough out thin, cut into thin circle shapes and bake.)
7. Bake at 375 for 8-10 minutes. Fluffy, but not hard. Cookies will firm up when they cool. Note: do not over-bake – or you will get gingerSNAPS instead of cookie chews.
8. Allow the cookies to cool at least 15 minutes before serving. They will harden as they cool as well as overnight.