Vegan Dairy Free Molasses Cookies

Total time1 hr 27 min

Prep time15 min

Cook time12 min

These warmly spiced cookies get their signature chew from a generous hit of molasses and a cozy blend of cinnamon, ginger, and cloves, all folded into a dough that chills up firm and easy to roll. Each ball gets tumbled in sugar before baking, so the outside bakes into that classic crackled, sparkly shell while the middle stays soft and dense. Pulling them from the oven just as the tops crack but the centers still look a touch underdone is the trick to that perfect chewy bite once they cool. The dough comes together quickly with a stand mixer or hand mixer, and a short rest in the fridge makes portioning and rolling a breeze. This one's a great pick for a vegan cookie jar, delivering all that old-fashioned molasses flavor without missing a beat.

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Ingredients

24 servings

2 ¼ cups all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB Arrowhead Mills Organic Unbleached White Flour, 80 oz Arrowhead Mills Organic White All Purpose Flour 22 oz Pkg
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2 tsp baking soda
2 tsp ground cinnamon
1 ½ tsp ground ginger
½ tsp ground cloves
¼ tsp salt
¾ cup dairy free butter, softened
1.333 cup granulated sugar
1 large egg
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
⅓ cup unsulfured molasses
1 tsp vanilla extract

Instructions

1
Whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt in a medium bowl until evenly combined. Set aside.
2
Beat the softened dairy free butter and 1 cup of granulated sugar in a large bowl with a stand mixer or hand mixer on medium speed until light and fluffy, about 3 minutes.

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