Vegan Molasses Cookies
Nothing says nostalgia like these warm vegan molasses cookies. They are soft, chewy and have a rich flavor.
Vegan molasses cookies are a perfectly festive holiday treat. They are made with fragrant spices such as ginger and cloves.
With easy-to-follow steps and everyday ingredients, these delicious cookies will keep you coming back for another bite!
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Key Ingredient Notes
- Vegan Butter or Margarine – choose the stick or block form of vegan butter/margarine. To help soften the vegan butter, pull it out of the refrigerator 15-30 minutes before starting this recipe.
- Butter-Flavored Vegetable Shortening – Vegetable shortening is a baking classic. Shortening helps these cookies spread less while still being chewy. Find this ingredient in the baking aisle near the cooking oils.
- Light Brown Sugar – Always use a packed measure when working with brown sugar in cookies. Dark brown sugar will work in a pinch, but this swap makes the molasses flavor even stronger.
- Vegan Egg Substitute – storebought or make your own with tapioca starch or flaxseeds.
- Molasses – Light molasses (such as Grandma’s Original) is a good choice as it has a milder, sweeter flavor than dark or blackstrap molasses. Blackstrap molasses is not suitable since it has a more bitter flavor.
How to Make Vegan Molasses Cookies
- Add vegan butter, shortening, and brown sugar in a large bowl. Mix by hand or with a mixer until creamy and lighter in color.
- Stir in the vegan egg replacer and molasses until combined.
- Sift in the flour, baking soda, salt, cinnamon, cloves, and ginger. Gently fold them together until combined.
- Cover the bowl with plastic wrap or place it in a storage container. Refrigerate for about 1 hour or until the dough is firm. I recommend leaving it in the fridge for at least 24 hours for the best flavor.
- Set a rack in the middle of the oven and preheat it to 375°F (190°C).
- Make equal portions of cookie dough using a #40 cookie scoop (20g or 1½ tablespoons). Form the dough into balls and place them on a baking sheet lined with parchment paper. Do not press them down. Space them at least 2 inches apart to give them room to spread.
- Gently roll each cookie dough ball in granulated sugar and place them back on the baking sheet.
- Place the tray in the oven and bake for 10 to 12 minutes or until the tops have just cracked.
- Remove the cookies from the oven and let them rest for 2 minutes on the tray, then transfer them to a cooling rack. Cool completely before storing.
Storage Suggestion
Once the molasses cookies are cooled, wrap them in plastic wrap or move them to an airtight container or bag. Store them at room temperature for up to one week. These cookies are great for gifting, too! Properly stored cookies can be included in holiday assortments or given away as lovely gifts!
More Spiced Cookie Recipes
- Vegan Gingerbread Cookies
- Vegan Carrot Cake Cookies
- Vegan Oatmeal Raisin Cookies
- Vegan Graham Crackers
Vegan Molasses Cookies
Calories:146
Servings: 24 cookies
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Nothing says nostalgia like these warm molasses cookies. They are soft, chewy and have a rich flavor.
Recipes: For more accuracy, use Metric measurements & measuring spoons.
How To Measure Baking Ingredients Correctly
Ingredients
- ¼ cup (50 g) vegan butter or margarine (not unsalted), stick or block form
- ½ cup (100 g) butter-flavored vegetable shortening
- 1 cup (200 g) light brown sugar, packed
- 1 vegan egg, See Notes for options
- ¼ cup (80 g) light molasses
- 2 ¼ cups (280 g) unbleached all-purpose flour, spooned and leveled
- 2 teaspoons baking soda
- ¼ teaspoon salt
- ¾ teaspoon ground cloves
- 1¼ teaspoons ground cinnamon
- 1 teaspoon ground ginger, or double the amount for a spicier flavor
- 2 tablespoons granulated cane sugar, for rolling (optional)
Instructions
- Add vegan butter, shortening, and brown sugar in a large bowl. Mix by hand or with a mixer until creamy and lighter in color.¼ cup (50 g) vegan butter or margarine (not unsalted) ,½ cup (100 g) butter-flavored vegetable shortening ,1 cup (200 g) light brown sugar
- Stir in the vegan egg and molasses until combined.1 vegan egg ,¼ cup (80 g) light molasses
- Sift in the flour, baking soda, salt, cinnamon, cloves and ginger. Gently fold them together until combined.2 ¼ cups (280 g) unbleached all-purpose flour ,2 teaspoons baking soda ,¼ teaspoon salt ,¾ teaspoon ground cloves ,1¼ teaspoons ground cinnamon ,1 teaspoon ground ginger
- Cover the bowl with plastic wrap or place it in a storage container. Refrigerate for about 1 hour or until the dough is firm. I recommend leaving it in the fridge for at least 24 hours for the best flavor.
Bake the cookies:
- Set a rack in the middle of the oven and preheat it to 375°F (190°C).
- Using a #40 cookie scoop (20g or 1½ tablespoons), make equal portions of cookie dough. Form the dough into balls and place them on a baking sheet lined with parchment paper. Do not press them down. Space them at least 2 inches apart to give them room to spread.
- Gently roll each cookie dough ball in granulated sugar and place them back on the baking sheet.2 tablespoons granulated cane sugar
- Place the tray in the oven and bake for 10 to 12 minutes or until the tops have just cracked.
- Remove the cookies from the oven and let them rest for 2 minutes on the tray, then transfer them to a cooling rack. Cool completely before storing.
Notes
Egg Replacer options:
- Store-bought vegan egg replacer for 1 egg (e.g., Ener-G or Bob’s Red Mill) mixed with water as directed.
- 1 tbsp tapioca starch mixed with 2 tbsp aquafaba (used in this recipe)
- 1 tbsp ground flax or chia seeds mixed with 2 tbsp water. Set aside for 5 minutes until thickened (makes chewier cookies).
- Can You Freeze Cookie Dough?
- More Vegan Christmas Cookie Recipes
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Nutrition Facts
Vegan Molasses Cookies
Serving Size
1 cookie
Amount per Serving
Calories
146
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
3
g
Sodium
135
mg
6
%
Potassium
79
mg
2
%
Carbohydrates
22
g
7
%
Fiber
0.4
g
2
%
Sugar
13
g
14
%
Protein
1
g
2
%
Vitamin A
1
IU
0
%
Vitamin C
0.004
mg
0
%
Calcium
22
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.