Warming, sweet, crunchy, chewy and moreish, these cookies are a favourite of ours when the weather starts to turn in the autumn. I think it’s the delicious complex flavour that comes from the molasses – a syrup derived from brown sugar that is used in making rum.

As soon as I tasted Seed to Culture’s locally grown organic ginger, I wanted to use it in my bakes. I thought a ginger cookie was the best way to celebrate this amazing plant. You can absolutely use store-bought ground ginger, but you really must try making your own. It’s a revelation! The flavour is floral and familiar but has so many levels. See the Note for how to dehydrate fresh ginger and blend into a powder.

A ginger and molasses cookie on a light blue speckled plate

Vegan Ginger and Molasses Cookies

Ed Tatton's recipe for chewy, delicious plant-based ginger and molasses cookies.

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Ingredients

1½ cups + 1 tbsp cold vegan butter
1¼ cups loosely packed brown sugar
½ cup blackstrap molasses
½ cup pure maple syrup
1½ tbsp pure vanilla extract
4¼ cups all-purpose flour
1 tbsp baking soda
5 tbsp ground ginger or 100g/3.5 oz/1 cup dehydrated ginger, ground
2 tbsp ground cinnamon
3 tsp ground nutmeg
1 tsp fine sea salt
½ cup raw cane sugar for rolling

Instructions

In the bowl of a stand mixer fitted with the paddle, cream together the butter and brown sugar on medium speed until smooth, 2 to 3 minutes.
Add the molasses, maple syrup and vanilla and beat on medium-low speed until fully combined. Stop the mixer and scrape down the sides and bottom of the bowl with a rubber spatula as needed to ensure thorough mixing.
In a large bowl, sift together the flour, baking soda, ginger, cinnamon, nutmeg and salt. Whisk to combine.
Add half of the dry ingredients to the wet ingredients and mix on low speed to combine. Add the remaining dry ingredients and mix on low speed until fully incorporated, 1 to 2 minutes. Stop the mixer and scrape down the bottom and sides of the bowl with a rubber spatula as needed to fully mix all the ingredients. Cover the bowl and chill in the fridge for 1 hour. This will firm up the dough and make weighing and shaping easier and less messy.
Line 2 large baking sheets with parchment paper or silicone baking mats. Have a small bowl of water ready. Divide the dough evenly into 14 balls (about 3.9 oz/110g each). Roll each ball in your palms to achieve a smooth finish, using a little water on your hands to prevent sticking. Slightly flatten the balls into discs about 1 inch (2.5cm) thick.
Arrange the cookies on the lined baking sheets and chill in the fridge for at least 1 hour but ideally overnight. (Unbaked cookies can be stored in an airtight container in the fridge for up to 3 days before baking or in the freezer for up to 1 month. If frozen, defrost the cookies in the fridge for 8 to 10 hours or overnight before baking.)
When ready to bake, arrange the oven racks in the upper and lower thirds of the oven and preheat to 340°F (170°C).
Place the cane sugar in a medium bowl and roll the cookies in the sugar. Return the coated cookies to the baking sheet, leaving 2 inches (5cm) between them to allow for spreading. Bake the cookies until they are cracking and dark brown on top, 14 to 16 minutes. If you are not using a convection oven, you may need to rotate the cookies halfway through. Allow the cookies to cool completely on the baking sheets.
These cookies are best enjoyed on the day of baking but can be stored in an airtight container in a cool, dry place for up to 3 days.

Notes

To make your own ground ginger, set a dehydrator to 140°F (60°C). If your fresh ginger has a thin skin, there is no need to peel it, but if the skin is thick, then peel it first. Finely chop the ginger, or grate on the large holes of a box grater. Spread the grated ginger on a dehydrator tray lined with parchment paper or a silicone baking mat. Dehydrate for 24 hours, until the ginger is completely dry. Alternatively, place the grated ginger on a baking sheet and dehydrate in the oven on the lowest setting possible for 1 to 2 hours, until completely dry. Blend the dehydrated ginger on high speed in a spice grinder or liquidizer to a fine powder. Store the ground ginger in an airtight container in the freezer for up to 3 months to keep it fresh. Use in any recipes where ground ginger is called for.