Crackly and chewy Vegan Molasses Cookies made from start to finish in under 25 minutes. These classic vegan holiday cookies are perfectly spiced and dressed up for the festive season with a sparkly coating of granulated sugar!
PREP TIME: 10 minutesminutes
COOK TIME: 14 minutesminutes
TOTAL TIME: 24 minutesminutes
Servings: 15cookies
Ingredients
2 cups (250grams)all-purpose flour, (plain flour in the UK)
6 tablespoons (34 grams)ground flaxseed, (it must be ground and is essential so don't sub for anything else)
1½teaspoon ground ginger
1¼teaspoonsbaking soda, (bicarbonate of soda in the UK)
¼ cup / 50gramswhite or cane sugar, plus about ¼ cup more to roll the cookie dough balls in
¼ cup (60mls)unsulphured or dark molasses, sometimes labelled "robust", blackstrap molasses is also ok. Use black treacle in the UK.
1½teaspoonvanilla extract
INSTRUCTIONS
Preheat oven to 350 °F (175°C) with 2 shelves placed near the middle of the oven. Then line 2 large baking trays with parchment paper or silicone baking mats.
To a medium bowl add the flour, ground flax, ginger, baking soda, cinnamon, salt, nutmeg and cloves. Mix them together.
To a large mixing bowl or stand mixer add the vegan butter and both sugars. Beat them together until fluffy.
Add the molasses and vanilla and mix again until combined.
Gradually add the flour mixture to the butter mixture, mixing between each addition until it's combined well and a slightly sticky, rich, dark, cookie dough is formed.
Roll into balls of about 3 tablespoons in size. Roll each ball in a small bowl of granulated white or cane sugar so it sticks all around the outside, then place them on the trays with at least 3 inches of space around each one. Leave them as they are in balls. Don't squash them down.
Place near the centre shelf of the oven and bake for 13 to 15 minutes, depnding on how well done you like your cookies. I cook mine for 14 minutes. Once done they will have flattened but will look quite puffy with some cracks on top. They will also be extremely soft if you poke them.
Remove from the oven and leave them on the baking tray to cool. Don't try to move them as they will be too fragile. They firm up as they cool and will also deflate a bit and crack more.
NOTES
To store - These ginger molasses cookies can be stored in an airtight container at room temperature for up to 7 days. Their flavour actually intensifies and gets better over time.To freeze baked cookies - Allow to cool completely then place in a freezer-safe container or freezer bag for up to 3 months.To freeze the cookie dough - Make the dough as instructed, roll out the cookie balls, then place them on a lined baking sheet. Place the whole tray in the freezer uncovered, and leave until hard, then transfer the balls to a sealed bag/container and freeze for up to 3 months. When you want them, bake them straight from the freezer but add an extra 2 or 3 minutes to the bake time.