This recipe for Chewy Molasses Cookies hails from Betty Crocker. It’s a classic that my family has loved and enjoyed for years! They are so incredibly easy to make and to make them vegan, we’ll simply be substituting the egg for a vegan replacer and the butter for a vegan margarine. Let me show you how to make them.
Ingredients needed to make this recipe
To make this recipe, you’ll need the following ingredients:
- All Purpose Flour
- Baking Soda
- Pumpkin Pie Spice (you can always Google a recipe to make your own if you don’t want to purchase a bottle of this goodness)
- Table Salt
- Vegan Margarine, at room temperature
- Granulated Sugar
- Molasses
- a large Egg (or Vegan Egg Replacer equal to 1 large egg)
- and Coarse Sugar, for rolling
How to make Chewy Molasses Cookies
The first step it to cream together the softened vegan margarine and the sugar until it is light and fluffy like this. Be sure to scrape down the sides of the bowl at least once to be sure all of the sugar is incorporated.
Next, add the molasses and your egg or egg replacer of choice. The replacer should equal one large egg.
Add the dry ingredients, stirring to combine. Again, scrape the edges at least once and incorporate.
Using a small cookie scoop, place balls of dough directly into the coarse sugar and roll until completely coated. Then place about 2″ apart on a lined baking sheet.
Bake at 350 degrees for about 12 minutes. Cool on the cookie sheet for about 5 minutes before removing to a cooling rack.
Cooled cookies may be store in a covered container at room temperature for up to 5 days.
Just look at that texture!
Did you make my Chewy Molasses Cookies Recipe? Leave a comment below and let me know what you thought.
Chewy Molasses Cookies Recipe
Ingredients
- 2 c All Purpose Flour
- 2 tsp Baking Soda
- 2 tsp Pumpkin Pie Spice
- 1/2 tsp Salt
- 3/4 c Vegan Margarine at room temperature
- 1 c Sugar
- 1/4 c Molasses
- 1 large Egg OR Vegan Egg Replacer
- Coarse Sanding Sugar for rolling
Instructions
- Preheat oven to 350 degrees and line two baking sheets with either parchment or silicone baking mats.
- Whisk together the flour, salt, baking soda and pumpkin pie spice in a bowl. Set aside.
- Cream together the room temperature vegan margarine and sugar until light and fluffy.
- Add the egg (OR vegan egg replacer) and molasses. Beat until combined.
- Add the dry ingredients mixing until well combined.
- Using a small cookie scoop, add balls of the batter directly to the coarse sanding sugar and roll until fully coated. Place onto lined baking sheets.
- Bake for about 10-12 minutes or until golden on the edges. Allow to cool on the baking sheet for 5 minutes, then to a cooling rack until fully cooled.
- Store in a covered container at room temperature for up to a week.
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