It’s the most wonderful tiiiiiime of the yeaaaaar! Why, it’s time for vegan holiday cookies! This recipe for vegan ginger molasses cookies is one of my favorites, I love the spiciness of these cookies (which, if you’ve ever seen any of the breakfast foods I post on Instagram, you’d notice a pattern of adding very friendly shakes of cinnamon, cloves and cardamom to pretty much everything – smoothies, overnight oats, muesli, pancakes, life in general…). This baby is another great “make ahead” recipe – and you bet your bippy that I made this ahead. It’s currently residing in a cooler in the trunk of the Marshmallow Mobile for transport to CT later today (make sure you give me a honk on Waze to say hi if you’re on I-84 today). This cookie dough can be made up to a week in advance and refrigerated, or frozen for a month. Also, I ALWAYS use blackstrap molasses in place of the other kinds of molasses, because it’s a sweetener that actually has some nutritional value (unlike refined sugar or corn syrup, which has been processed and stripped of all its nutrients except simple carbohydrates). The nutrients found in blackstrap molasses include manganese, copper, iron, calcium, potassium, magnesium, vitamin B6, and selenium. Bonus!! Okaaaaay, so that doesn’t exactly make these cookies “healthy” enough to eat the whole batch in one sitting, but a few of these holiday treats won’t kill ya. 😉 Without further ado….
Vegan Ginger Molasses Cookies
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1-1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 cup vegan margarine, softened
3/4 cup coconut sugar*, plus extra for rolling
1/2 cup blackstrap molasses
1 -2 tablespoons water
*This time I actually used half organic sugar, half coconut sugar, but use whatever you’d like/you have. 🙂
Step One: Cream the butter and sugar together, using a stand or hand mixer. Slowly add the molasses and water and mix until well combined.
Step Two: In a medium to large bowl, whisk together the dry ingredients: flour, baking soda, baking powder, ginger, cinnamon, nutmeg or cloves. If any one of those smell particularly good to you (like for me, the cloves!) add an extra shake or two. Can’t hurt. 😉
Step Three: Turn the mixing speed to low (see my note on Antiquing yourself in Vegan Christmas Cookies – Part One) and slowly add the flour mixture in small portions. Make sure you do a little Holiday jig while you wait for each portion to be combined.
Step Four: Once the flour mixture has all been combined, you can stop here and transfer your dough to an airtight container for storage in the fridge up to a week (which is what I did). If you’re just rarin’ to go, proceed to step five.
Step Five: Preheat oven to 350°F. Line two to three large baking sheets with parchment paper or silpat liners. Roll the dough into balls (about 1 rounded tablespoon at a time) then dip the top half in a shallow dish filled with sugar. Place them on the cookie sheet and bake for 10 to 12 miles, allowing them to cool directly on the pan.
Yum!! These are literally the best. I hope you enjoy them as much as my family! We chowed them in less than two days, I think they were everyone’s favorite. Woohoo, Christmas!
Sending you all lots of love and holiday cheer today, yippeeeeee!!