Blackstrap Molasses Ginger Cookies made with fresh ginger for a refreshing, zesty bite. Molasses adds a deep, robust flavor. Vegan.
It's just not Christmas time unless we bake more cookies than anyone should reasonably consume. Here's one last recipe for your holiday baking before the jolly man in the red suit visits. These Blackstrap Molasses Ginger Cookies are my absolute favorite cookies I have eaten this year. They are just so yummy.
If you love the flavor of molasses you should definitely add these cookies to your seasonal baking. You won't be disappointed.
Ingredients
Blackstrap molasses is a nutritionally dense sweetener with a very distinct flavor that I happen to love. It's high in iron, calcium, manganese, vitamin B-6, and several other minerals. The flavor is a little bitter, but it pairs perfectly with the fresh ginger and the light dusting of sugar adds the right amount of sweetness to balance it out. So, you get a yummy cookie with added healthiness, kinda makes it the perfect cookie, right?
- ground flax seeds
- non dairy butter
- coconut or cane sugar
- blackstrap molasses
- salt
- baking soda
- cinnamon
- fresh grated ginger
- vanilla extract
- ground cloves
- all purpose flour
See recipe card for quantities.
Instructions
These cookies are easy to make and start like many recipes by creaming together butter and sugar. Then adding the remaining ingredients. The dough does need to chill for at least one hour before shaping and baking.
Equipment
You will need a stand mixer or hand mixer to make these cookies. Additionally, you will need measuring cups and spoons and baking sheets.
Storage
Store cookies in an airtight container on the counter. Good for 3-4 days.
Related
Did you make this recipe? Let me know what you think! Leave a review and rating in the comments below. This helps me continue to provide great recipes for you.
Recipe
Blackstrap Molasses Ginger Cookies
Ingredients
- 1 flax egg 1 tablespoon ground flax + 3 tablespoon water
- ½ cup vegan butter
- ½ cup coconut sugar cane sugar may be substituted
- ¼ cup blackstrap molasses
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ½ tsp cinnamon
- ½ TSP fresh grated ginger
- ½ teaspoon vanilla
- ¼ teaspoon ground cloves
- 1 ½ cup all purpose flour
- 1-2 tablespoon cane sugar
Instructions
- Preheat oven to 375 degrees and grease a cookie sheet.
- In a small bowl prepare flax egg by whisking ground flax and water. Set aside to thicken for about 5 minutes.1 flax egg 1 tablespoon ground flax + 3 tablespoon water
- Cream the butter and sugar in a mixing bowl of a stand mixer or with a hand mixer until light and fluffy.½ cup vegan butter, ½ cup coconut sugar
- Add flax egg, molasses, salt, baking soda, cinnamon, ginger, cloves, and vanilla and combine.¼ cup blackstrap molasses, ¼ teaspoon salt, ½ teaspoon baking soda, ½ teaspoon cinnamon, ½ teaspoon fresh grated ginger, ½ teaspoon vanilla, ¼ teaspoon ground cloves
- Add flour and mix until thoroughly combined.1 ½ cup all purpose flour
- Refrigerate dough for at least one hour.
- Roll dough into 1 inch balls and place on cookie sheet. Flatten the balls and sprinkle with cane sugar.1-2 tablespoon cane sugar
- Bake for 6-7 minutes for a softer cookie or 8-9 minutes for a crispier cookie.
K8Bakes says
They turned out great! Very sweet. I used regular butter and eggs since I am not vegan and added 1/2 tsp of salt which was not listed in the recipe but was in the directions.