Tuesday 29 December 2020

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!


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.


250g Plain flour
1 tsp Baking soda
2 tbsp Ginger
1 tbsp Cinnamon
¼ tsp Nutmeg
120g Butter melted
130g Dark brown sugar
½ tsp Vanilla extract
50-60g Caster sugar for rolling


✿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!



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