Vegan Molasses Cookies

Vegan molasses cookies are soft, chewy and warmly spiced, with a rich molasses flavour and lightly crisp edges. Perfect for cosy snacks or holiday baking.

Course Dessert

Cuisine Western

Prep Time 30

Cook Time 10

Total Time 40

Servings

Ingredients

½ cup vegan butter softened to room temperature
⅔ cup dark brown sugar
½ cup blackstrap molasses
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon all spice
¼ teaspoon ground cloves
¼ teaspoon nutmeg
Cane sugar, for rolling

Instructions

Preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, or using an electric mixer, cream the vegan butter and sugar. Add the molasses and vanilla and mix again.
In a medium bowl, combine the flour, baking soda, cinnamon, all spice, ground cloves and nutmeg. Gradually add the dry ingredients to the wet ingredients, mixing after each addition. If the dough is too dry, mix in 1 tablespoon of water.
Scoop a tablespoon of the dough and then use your hands to roll it into balls. Roll the cookie dough balls in the sugar and arrange 2 inches apart on the prepared baking sheet. Press down slightly on the tops of the balls and bake for 10 minutes, until the cookies are puffed and cracking on top. Remove and let cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Notes

Storage Tips

Room Temperature: Store cooled cookies in an airtight container for up to 5 days.
Avoid Moisture: Keep cookies away from humidity to maintain the crackled exterior.

Freezing Instructions

Cookie Dough: Scoop and roll dough into balls, flatten them, then freeze on a baking sheet for 1–2 hours. Transfer to a freezer-safe bag or container. Bake from frozen, adding 1–2 minutes to the bake time.
Baked Cookies: Let cookies cool completely, then layer in a freezer-safe container with parchment paper between layers. Freeze for up to 3 months. Thaw at room temperature before serving.

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