Vegan Gingerbread Molasses Cookies

 Spicy heart-warming cookies that are so soft and chewy, perfect for a Christmas treat!

I have only this year discovered that molasses cookies even existed I've clearly had my head in a hole! But I think that's because molasses cookies are more popular and traditional in America. We don't use molasses here in the UK unless you buy it from a special shop so an easy substitute that works quite similarly is black treacle. So I suppose you could say that these are gingerbread treacle cookies - but I like molasses cookies better :) Anyway, these cookies are honestly one of the best batches I have ever made. They are everything I usually look for in a cookie - soft, succulent but also a little chewy and I ate a lot of these with zero regrets. The mini Gingerbread men are optional but the spice gives these cookies just a little extra kick. I suggest dunking these in tea, as something about the extra moisture makes them even more desirable. These cookies are perfect to eat around Christmas time so make a batch and share with your loved ones.

Check out my other cookie recipes for more inspiration!

Pumpkin Chocolate Chip Cookies

Biscoff Cookies

Carrot Cake Cookies

Recipe

Prep: 10 minutes prep + up to 1 hour chilling time

Cook: 12 minutes

Serves: 20 cookies

NOTE: every ingredient I use is vegan so make sure you check your ingredients if you're following a Vegan lifestyle.

Ingredients

250g Plain flour

1 tsp Baking soda

2 tbsp Ginger

1 tbsp Cinnamon

¼ tsp Nutmeg

120g Butter melted

130g Dark brown sugar

125ml Black treacle

½ tsp Vanilla extract

50-60g Caster sugar for rolling

20 Mini Gingerbread men

Method

✿Preheat the oven to 180°C and line a few baking trays with baking paper.
✿In a medium bowl, combine flour, baking soda, cinnamon, ginger, and nutmeg and mix together.
✿In a larger bowl, whisk together melted butter, brown sugar, black treacle and vanilla until combined.
✿Stir the dry ingredients into the wet ingredients until you have a thick dough. Wrap tightly in clingfilm and refrigerate for 45 minutes to 1 hour until firm. 
✿Pour the caster sugar into a bowl for rolling.
✿Scoop about 1 tablespoon of the cookie dough and roll into a ball then repeat with the remaining dough. 

✿Roll the cookie dough balls in the sugar and then place on the baking trays leaving at least 1 ½" between cookies. Push a mini gingerbread man on top of each cookie.

✿Gently press each cookie dough ball to flatten slightly. 
Bake for 10-12 minutes or until the cookies are cracked, puffy, and the edges appear cooked then remove and place on a cooling rack.
✿Once cool store in an airtight container at room temperature. Best eaten fresh within a few days. Enjoy!

Christina

xx