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.
Vegan Ginger and Molasses Cookies
- 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
- 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.