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Chewy Ginger Molasses Cookies

Chloe Coscarelli

cookies dessert vegan


34 Servings

Prep time

15 Minutes

Cooking Time

10-12 Minutes


--- Kcal

My ginger-molasses cookies have the perfect balance of sugar and spice. Molasses gives them soft and chewy centers, which I prefer over traditional crunchy ginger snaps.


  • 2 cups flour 1
  • 1 teaspoon baking soda 2
  • 1 teaspoon baking powder
  • 1½ teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ½ cup vegan margarine
  • ¾ cup sugar, plus extra for rolling
  • ½ cup molasses
  • 1 tablespoon water


  1. Preheat oven to 350F3. Line 2 or 3 large baking sheets with silpat or parchment paper.
  2. In a medium-sized mixing bowl, whisk together flour, baking soda, baking powder, ginger, cinnamon, nutmeg, and cloves. Set aside.
  3. Using a stand or hand mixer, beat margarine, sugar, molasses, and water until well combined. Slowly beat in the flour mixture.
  4. Scoop about 1 rounded tablespoon of dough at a time, and roll the domed part of each scoop in sugar.
  5. Place the cookies onto the prepared baking sheets and bake for 10 to 12 minutes. Let cookies cool on pan when done.


  1. Increase flour to 2 ¼ cups for high altitude ↩︎

  2. Decrease baking soda to ½ teaspoon for high altitude ↩︎

  3. 365F for high altitude ↩︎