½ cup vegan butter, softened to room temperature
¾ cup brown sugar
¼ cup mild molasses
2 tsp vanilla extract
205g (7.2oz) all-purpose flour
½ tbsp baking soda
pinch of salt
2 tsp ground ginger
2 tsp cinnamon
½ tsp nutmeg
½ cup organic white sugar for coating
1. Preheat your oven to 350°F (180°C) and line a large baking sheet with parchment paper.
2. In a stand mixer with a paddle attachment, beat the vegan butter and brown sugar on medium-high speed until creamy.
3. While continuing to beat, add in the molasses and vanilla extract, ensuring thorough combination. Scrape down the sides of the bowl as needed.
4. Turn off the mixer and add half of the all-purpose flour, along with baking soda, salt, ginger, cinnamon, and nutmeg. Mix on low speed until combined. Then, add the remaining flour and mix until fully incorporated.
5. Fill a bowl or pie dish with organic white sugar. Using a 2 tbsp cookie scooper, scoop out 2 tbsp of cookie dough, roll it in the sugar, and place it on the lined baking sheet. Repeat, leaving about 2 inches of space between each cookie. Use an additional baking sheet if necessary.
6. Bake in the preheated oven for 11-12 minutes, until the cookies crack on top. Avoid overbaking for a chewy texture; overbaking can result in a harder end product.
7. When the cookies come out of the oven, they will be very soft. Allow them to cool on the baking sheet for 15 minutes; they will firm up as they cool.
Enjoy your deliciously chewy vegan ginger molasses cookies!