Vegan Ginger Molasses Sugar Cookies
Add a dairy-free touch to some classic holiday favorites!
20 – 24 cookies
About this Recipe
This dairy-free spin on a holiday classic is perfect to make with kiddos, bring to a holiday party or just to enjoy at home!
- 3/4 cup – vegan butter
- 3/4 cup – light brown sugar
- 1/4 cup – molasses
- 1 tsp. – vanilla
- 2 1/4 cups – flour
- 1 1/2 tsp. – baking soda
- 1 1/2 tsp. – ground ginger
- 1 tsp. – cinnamon
- 1/4 tsp. – nutmeg
- 1/4 tsp. – cloves
- 1/4 tsp. – salt
- 2 tbsp. – Mooala Vanilla Bean Almondmilk
- 1/4 cup – granulated sugar (for rolling)
- 1/2 tsp. – cinnamon (for rolling)
Preheat oven to 350F and line a baking sheet parchment paper.
With a wooden spoon or spatula, add in the flour, baking soda and all of the spices until you get a crumbly mixture. Add Mooala Vanilla Bean Almondmilk and mix in until you get a consistency to easily roll the cookie dough.
Scoop dough into 2 tablespoon-sized balls and roll into balls. Roll each dough ball in the cinnamon-sugar mixture to coat on all sides. Place on a baking sheet, giving each cookie some space and slightly flatten with the palm of your hand.
Using a handheld mixer or in a stand mixer, cream vegan butter and brown sugar in a large bowl until light and In a large bowl, add vegan butter and brown sugar and cream together until smooth. Then mix in the molasses and vanilla.
In a separate small bowl, add the cane sugar and cinnamon.
Bake for 10-12 minutes and let cool and firm up on the baking sheet before moving to a cooling rack.