Spicy Molasses Cookies
Maggie Baird
Optionals: Chopped candied ginger 1/4-1/2 cups
  • 2 ½ cup all-purpose flour OR gluten-free 1 to 1 blend. 
  • 2 ¼ tsp baking soda
  • ½ tsp salt
  • 1 tbsp ground ginger
  • ½ tsp ground allspice
  • ½ tsp ground cloves
  • ½ tsp ground pepper
  • ¾ cup (1.5 sticks) plant-based butter 
  • ⅓ cup dark brown sugar
  • ⅓ cup organic granulated sugar (additional ¼ cup for coating) 
  • ½ cup molasses
  • 1 flax egg (1 tbsp flaxseed meal mixed with 2 ½ tbsp cold water.)
  1. Combine flaxseed meal with cold water and let rest for 10 minutes. 
  2. Combine flour, baking powder, salt, ginger, cloves, allspice and pepper. Set aside.
  3. With an electric mixer, cream plant-based butter with brown sugar, flax seed meal, granulated sugar, and molasses until light and fluffy. 
  4. Add flour and spice mixture and mix just until combined (don’t overbeat!)
  5. If desired, stir in chopped candied ginger. 
  6. Chill cookie dough in the refrigerator or freezer until firm and cold. 
  7. Preheat the oven to 350. Scoop the cold cookie dough with an ice cream scoop or tablespoon and roll it into balls. 
  8. Roll balls into granulated sugar and place evenly on a cookie sheet (lined with silicone liner or greased with coconut oil or vegan butter) 
  9. Leave ample space between cookies. About 4 inches. 
  10. Bake in preheated oven until brown and cracked (Approximately 12-15 minutes)
  11. Remove from oven and cool on wire rack. 
  12. Remove from sheet and enjoy or freeze!