Such a classic cookie! In my opinion, it’s definitely important to have a good ginger molasses cookie recipe in your bag of tricks.
I’ve been wanting to figure out a good plant-based ginger molasses cookie recipe for quite awhile. I’ve had a few not-so-successful attempts, but this one is definitely a keeper. Kennedy has always loved the ginger molasses cookies from Starbucks so I really wanted to find a reasonable homemade alternative that I could make and I think this is it! If you’ve been following along with my monthly Christmas countdown, you know this was on my Christmas baking wishlist this year and I’m so glad that these worked out so well because I think they’re definitely a good addition to any cookie tray and a perfect crowd pleaser for a cookie exchange.
Ingredients Needed for the Plant-Based Ginger Molasses Cookie Recipe
- Plant-based butter (Regular butter can be substituted if that’s what you have in the house)
- All-purpose flour
- Fancy Molasses
- Brown Sugar
- Cinnamon, Cloves, Nutmeg, Ginger
- Baking Soda
- White Sugar
So simple but so good. Just like all the best recipes are. 🙂
Making the Ginger Molasses Cookies
These really take no time to throw together. I shared a quick glimpse of these cookies the other day in my stories after I made my first batch and I got so many requests for the recipe right away. So it’s definitely worth the five minutes that it takes to make the dough. 🙂
I used my stand mixer, but you could definitely do this by hand. Make sure you blend the butter and the brown sugar together really well, add in the other wet ingredients, then incorporate the dry ingredients.
To make the cookies, roll about 1.5 tablespoons of dough into a ball, then flatten it just slightly. Dip the flattened ball into white sugar and coat it on all sides. I fit 8 cookies on my baking sheet quite nicely and I think I probably could have squeezed in ten if I really wanted too because these cookies don’t spread too much.
I’m definitely going to be making an extra batch or two of these to hide away in the freezer for after Christmas because they’re just amazing with a cup of chai tea on a snowy day. 🙂
Here’s the full printable recipe!
Such a classic cookie! In my opinion, it's definitely important to have a good ginger molasses cookie recipe in your bag of tricks.
- 1/4 cup Molasses
- 3/4 cup Brown sugar
- 3/4 cup Plant-based butter
- 1 tsp Vanilla
- 2 1/4 cup All-purpose flour
- 2 tsp Cinnamon
- 1 1/2 tsp Ground ginger
- 1/4 tsp Nutmeg
- 1/4 tsp Ground cloves
- 1 1/2 tsp Baking soda
- 1/4 cup White sugar (for rolling)
In the bowl of a stand mixer, beat together the butter and the brown sugar until light and fluffy. Add the vanilla and molasses and mix in until combined.
Add the flour, spices, and baking soda and mix until a ball of dough forms.
Place the white sugar in a small bowl. Roll about 1.5 tbsp of dough into a ball, flatten it slightly, then roll it in the sugar on all sides. Repeat until you've used up all the dough. Place the cookies on a baking sheet lined with parchment or a silpat, about 1.5 inches apart.
Bake in a 350 degree oven for 10-12 minutes, until the tops are cracked and the bottoms have just browned.
MORE IDEAS LIKE THIS
- Plant-Based Caramel Apple Cinnamon Rolls
- Easy 3 Ingredient Banana Bread
- Chocolate-Dipped Shortbread Fingers
- Plant-Based Cranberry Orange Shortbread Recipe
- The Creek Line House Dessert Recipe Archives
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Courtenay Hartford is the author of creeklinehouse.com, a blog based on her adventures renovating a 120-year-old farmhouse in rural Ontario, Canada. On her blog, Courtenay shares interior design tips based on her own farmhouse and her work as founder and stylist of the interior photography firm Art & Spaces. She also writes about her farmhouse garden, plant-based recipes, family travel, and homekeeping best practices. Courtenay is the author of the book The Cleaning Ninja and has been featured in numerous magazines including Country Sampler Farmhouse Style, Better Homes and Gardens, Parents Magazine, Real Simple, and Our Homes.