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Molasses Ginger Cookies

A warm, spicy cookie that is perfect for the winter holiday season!


  • 1/3 cup molasses
  • 1 cup brown sugar
  • 1/2 cup butter (I used Earth Balance vegan butter)
  • 1 egg (or egg substitute - I love Ener-G Egg Replacer)
  • 2 tbsp vegetable oil
  • 1 tsp vanilla extract
  • 2 cups unbleached all-purpose flour
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp cloves
  • 1/2 tsp cardamom
  • extra granulated or sparkling sugar for rolling cookies in


  • In a large bowl, combine brown sugar, softened butter, vegetable oil, molasses, egg, and vanilla and beat until smooth and thoroughly combined.
  • In a separate bowl, whisk together dry ingredients. Add the dry ingredients slowly to the sugar and butter mixture, mixing thoroughly in a stand mixer or with a sturdy wooden spoon (it will be thick!).
  • Put the dough into a container with a cover and chill for at least three hours.
  • When the dough is sufficiently chilled, preheat the oven to 375 degrees. Lightly grease a cookie sheet or use a silicone mat. Put a few tablespoons of granulated sugar onto a plate. Roll the cookies into small balls, about 1" in diameter, and roll the balls in the granulated sugar before placing on the cookie sheet about 2"-3" apart. Bake the cookies for 9 minutes. Allow them to cool on the cookie sheet before moving to a cooling rack, then store in an airtight container.