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  • Writer's pictureEmily Yeo

Ginger Molasses Cookies

Updated: Dec 15, 2019

Imagine a chewy molasses cookie meets a ginger snap and you’ve got yourself these vegan ginger molasses cookies. They are soft, slightly chewy, slightly cake-y, sweet and spicy cookie that is perfect to pair with my afternoon matcha latte. In other words, the perfect cookie. They have the perfect amount of sugar and touch of spice, which remind me of ginger cookies, while at the same time being completely different!

I remember my omma making these cookies when I was very young and calling them gingersnaps, even though my dad affectionately referred to them as “ginger-bends” because they’re so moist and soft and chewy and don’t have that traditional biscuit “snap” quality. They are not dry like some ginger-flavoured cookies tend to be and they’ve got the perfect balance of sweet molasses, spicy ginger, and warm cinnamon. They are so soft that they almost melt in your mouth.

If you’re still buying the starbucks’ ginger molasses cookies with your morning coffee then you obviously haven’t tried this recipe! I’m telling you, once you try these cookies you won’t find yourself in the starbucks drive anymore (unless it’s to get a latte to dunk these bad boys in)!

You know those oversized cookies in the bakery case that always hook you with their soft-baked, sugar-sparkling, gimme gimme good looks? The ones that make you think: no one needs a cookie this big, but I deserve one for standing in this line and being a generally badass human. That is what is happening here but at home. As much as I love a good hockey puck sized cookie, I have a tendency to make my homemade cookies more of a reasonable tablespoonful-of-dough size. Can you can relate? But there is something extra joyful about a jumbo cookie warm and fresh out of my very own kitchen. The fact that they are so soft and tender and heavily spiced amps up the joy factor big time too, of course. And I get to revel in the yummy spiced scents while they bake.

Thanks to molasses, these are slightly softer and more chewy with delicious hints of ginger and cinnamon. They are also refined sugar-free assuming you leave off the sprinkle of sugar on the top. I just can’t help myself. It makes them so pretty.

Similar to the snickerdoodles, you will want to pull these ginger molasses cookies out of the oven when they are slightly underdone. Allow them to continue to cook on the baking sheet outside of the oven for 5 minutes before transferring them to a wire cooling rack. If over-baked, the edges will be crunchy but the center will be chewy. Adjust baking time to preference (less bake time for more chewy, longer for crunchy).

I have to warn you that they are slightly addictive. I made two batches and we’re down to just a few in less than a week. In fact, I just ate one before I started typing this post. I’m also trying really hard to resist getting up to eat another one. The struggle is real. I hope that sounds tempting! Because I’ve just about tempted myself to stop writing this and go whip up another batch right now. Whether you’re in the mood to bake holiday cookies or in need of a last minute edible gift idea, I hope you’ll consider giving this recipe a try! I promise it won’t disappoint.


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