Vegan Ginger Molasses Cookies

Total time1 hr 4 min

Prep time20 min

Cook time14 min

4.6

(4)

These warmly spiced cookies deliver everything you want from a classic holiday treat — crisp, sugared edges, crackled tops, and a chewy, molasses-rich center that tastes deeply of ginger, cinnamon, and cloves. The secret to skipping eggs without sacrificing texture is a simple flax egg: just ground flaxseed stirred into water and left to thicken into a gel that binds the dough beautifully. Softened vegan butter creamed with cane sugar gives the cookies that familiar bakery lift, while unsulfured molasses adds a bold, slightly bitter depth that makes every bite feel like the best part of winter. A 30-minute chill in the fridge firms the dough just enough to roll into neat balls and coat in sugar before baking. Pulling them from the oven when the centers still look slightly underdone is the move — they set up perfectly as they cool, landing right in that ideal chewy-but-not-cakey zone. This batch makes 24 cookies, which sounds like a lot until you realize they disappear faster than you'd expect.

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Ingredients

24 servings

For the flax egg

1 tbsp ground flaxseed
3 tbsp water

For the cookies

2 ¼ cups all-purpose flour
2 tsp baking soda
2 tsp ground ginger
1 tsp ground cinnamon
½ tsp ground cloves
¼ tsp fine salt
¾ cup vegan butter, softened
¾ cup organic cane sugar
¼ cup unsulfured molasses
1 tsp vanilla extract

For rolling

⅓ cup organic cane sugar, for rolling

Instructions

1
Stir together the ground flaxseed and water in a small bowl until combined, then set aside for 5 minutes until the mixture thickens to a gel.
2
Whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt in a medium bowl until evenly combined.

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