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+ servings
A few vegan molasses ginger cookies are piled onto a plate.
5 from 2 votes

Vegan Molasses Ginger Cookies

Author - Gena Hamshaw
Prep Time: 1 day 15 minutes
Cook Time: 10 minutes
Total Time: 1 day 25 minutes
Yields: 28 cookies


  • 2 1/4 cups (270 g) unbleached, all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon Kosher salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 8 tablespoons (112 g) vegan butter, melted
  • 1/2 cup (96 g) brown sugar, packed
  • 1/3 cup (64 g) cane sugar
  • 1/4 cup molasses
  • 3 tablespoons aquafaba, lightly beaten, or 1 flax egg (see notes)
  • Sparkling sugar, for rolling (substitute demerara or cane sugar)


  • Preheat the oven to 350F and line two baking sheets with parchment paper.
  • In a large mixing bowl, whisk together the flours, baking soda, baking powder, salt, ginger, cinnamon, and allspice.
  • Mix together the melted vegan butter, sugars, molasses, and aquafaba. Add this mixture to the dry ingredients and use a spatula to combine well. The dough will be wet and sticky. Cover it and transfer it to the fridge. Refrigerate the dough for at least two hours, but preferably overnight.
  • Shape the dough into two-inch balls and roll them in sugar. Place the dough 2 inches apart on the cookie sheets. Bake for 10-12 minutes, or until the center of the cookies is puffed and cracked (I recommend checking them at 8 minutes, just in case they've cooked quickly). Allow the cookies to cool on a cooling rack before enjoying.


Allow cookies to cool entirely before storing. Cookies can be kept in an airtight container for up to 5 days.