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Vegan Gingerbread Cookies

Megan Josol
Got any extra molasses from your holiday baking left? While here's our families favourite recipe with molasses. This vegan cookie is soft and has the perfect amount of sweetness.
Print Recipe
Prep Time 20 minutes
Cook Time 11 minutes
Resting Time 10 minutes
Total Time 41 minutes
Course Dessert, Snack
Servings 42 cookies

Equipment

  • Stand Up Mixer
  • Baking Sheets
  • Oven

Ingredients
  

Wet Ingredients

  • 1 cup Vegetable Shortening
  • 1 cup Brown Sugar
  • 1 Tablespoon Vanilla Extract
  • ½ cup Molasses

Dry Ingredients

  • 3 cups All Purpose Flour
  • 1 Tablespoon Baking Soda
  • 1 Tablespoon Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • ½ teaspoon Salt
  • ¼ teaspoon Ground Nutmeg

For Rolling the Dough

  • ⅓ cup Sugar

Instructions
 

  • Preheat the oven to 350° F.
  • In the bowl of your stand up mixer cream together the shortening and brown sugar. Then add the vanilla extract.
  • Slowly pour in the molasses a bit at a time so it combines smoothly.
  • Now dump in all the dry ingredients and mix into wet until just combined.
  • Grab a bowl and put the sugar in it for rolling.
  • Take a heaping tablespoon of dough out of the mixing bowl and roll it into a ball using your hands.
  • Gently roll the ball in the sugar and place on your baking sheet. The balls can be decently close together because they don't flatten out a lot. (see pictures below)
  • Bake in the preheated oven for 11 minutes.
  • Let cool on your baking tray for 5 minutes and then transfer to a cooling rack.
  • Enjoy!
Keyword Plant-Based, Sweet