A ginger and molasses cookie on a light blue speckled plate
Photography, Janis Nicolay

Ginger and Molasses Cookies

These plant-based cookies celebrate the warm, spicy flavour of freshly-ground ginger.

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.
Course cookies, Dessert, Snack
Cuisine vegan
Servings 14 cookies

Ingredients
  

  • cups + 1 tbsp cold vegan butter
  • cups loosely packed brown sugar
  • ½ cup blackstrap molasses
  • ½ cup pure maple syrup
  • tbsp pure vanilla extract
  • 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.

A cookbook cover in a light frame

Excerpted from BReD by Edward Tatton and Natasha Tatton. Copyright © 2023 Edward Tatton and Natasha Tatton. Photography by Janis Nicolay. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
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