Spiced Molasses Cookies (Vegan)

Large, chewy, and soft, these festive spiced molasses cookies are heavy on the warm spices and molasses. They are dairy and egg-free and could not be easier to bring together.

Who doesn’t love a spiced molasses cookie, especially during the holiday season? These cookies are large, thick, soft with a slight chew, and loaded with molasses and warm spices. This is a wonderfully flavorful cookie that could not be easier to prepare. They do require a little downtime in the refrigerator, but you will find it is all worth it when you take that first bite. This cookie is just waiting to be added to your holiday baking list.

What you will need:

Make sure you have some molasses and warm spices on hand for these cookies. I used homemade muscovado sugar in this recipe. The recipe is on the website if you are interested. Store bought muscovado sugar will work just as well. All other ingredients are basic pantry items.

• plant based yogurt
• all purpose flour
• plant based butter with salt
• muscovado sugar
• molasses
• cornstarch
• baking soda
• baking powder
• vanilla extract
• warm spices – cinnamon, ginger and cloves

How to:

This wonderfully festive recipe could not be easier to bring together. The first step is to combine all of the dry ingredients—flour, baking powder, baking soda, cornstarch, cinnamon, ginger, and cloves. Whisk the dry ingredients together until they are fully combined and then set the bowl aside. The second step is to combine all of the wet ingredients—melted butter, yogurt, vanilla extract, molasses, and muscovado sugar. Blend the wet ingredients together on medium speed with a hand mixer for one minute. Once the wet ingredients are well blended, add the dry ingredients to the bowl. Continue blending on medium speed until all ingredients are well incorporated and no more flour can be seen. Cover the dough and place it in the refrigerator for 30 minutes.

Once the cookie dough is ready to be removed from the refrigerator, preheat the oven to 350°F and prepare two cookie sheets by lining them with parchment paper. Remove the dough from the refrigerator and begin scooping the cookie dough balls. Each dough ball is 3 tablespoons of dough. Scoop the dough ball, roll it between your palms to smooth it out, and place it on a prepared cookie sheet. Repeat this process for all 20 cookies. These are large cookies; make sure to give each cookie plenty of space on the cookie sheet. I baked 5 cookies per cookie sheet. Before placing the cookies in the oven, I sprinkled a little turbinado sugar over them. This step is completely optional. Make sure to place the dough back in the refrigerator between batches.

Bake the cookies for 17 to 19 minutes. Allow them to rest on the baking sheet for 5 to 10 minutes before transferring them to a cooling rack. Store the cookies in an airtight container at room temperature.

Alright, let’s get started. Please make, bake and enjoy!

Spiced Molasses Cookies (Vegan)

Large, chewy, and soft, these festive spiced molasses cookies are heavy on the warm spices and molasses. They are dairy and egg-free and could not be easier to bring together.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 19 minutes mins

resting time 30 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert

Cuisine American

Servings 20 cookies

Ingredients

  

• 8 tbsp / 120 grams plant based yogurt
• 4 cups / 480 grams all purpose flour
• 12 tbsp / 168 grams plant based butter – melted
• 2 cups muscovado sugar (see recipe on the website to make it homemade)
• 8 tbsp / 120 grams molasses
• 4 tbsp cornstarch
• ½ tsp baking soda
• 2 tsp baking powder
• 2 tsp vanilla extract
• 1 tsp cinnamon
• 1 tsp ginger
• 1 tsp cloves
• optional – turbinado sugar – sprinkle a small amount over the cookie dough balls before baking

Instructions

 

• In a medium bowl, add all of the dry ingredients – flour, baking soda, baking powder, cinnamon, ginger, cloves and cornstarch. Whisk to fully combine the ingredients and set the bowl aside.
• In a medium bowl, add all of the wet ingredients – melted butter, muscovado sugar, molasses, yogurt and vanilla extract. With a hand mixer, blend the ingredients together for 1 minute on medium speed. Add the dry ingredients to the wet ingredients and continue blending on medium speed just until combined and no more flour can be seen.
• Cover and refrigerate the dough for 30 minutes.
• Pre-heat the oven to 350F and prepare 2 cookie sheets by lining them with parchment paper.
• Remove the dough from the refrigerator and begin scooping the cookie dough balls. Each ball is 3 tablespoons of dough. Scoop the dough, roll it between your palms to smooth it out and place it on a prepared cookie sheet. Repeat this process for all 20 cookies. I sprinkled a little turbinado sugar over the dough balls before baking them. This step is completely optional. These are large cookies. Make sure they are not crowded on the cookie sheet. I baked only 5 cookies per sheet. Return the remaining cookie dough to the refrigerator between batches.

  Bake the cookies for 17 to 19 minutes. Allow the cookies to rest on the baking sheet for 5 to 10 minutes before transferring them to a cooling rack.

  Store the cookies in an airtight container at room temperature.

Keyword dairy free, egg free, molasses, muscovado sugar, warm spices