Ginger Molasses Cookies

Ginger Molasses Cookies
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Ingredients

  • ¾ cup dairy-free butter, room temperature
  • ½ cup brown sugar
  • 1 egg, room temperature
  • ¼ cup molasses
  • 1 (11.6 oz) can Sweetened Condensed Coconut Milk
  • 2 ½ cups all-purpose flour
  • 1 tsp baking soda
  • Tbsp ground ginger
  • 1 tsp cinnamon
  • ¼ tsp salt
  • Demerara sugar for topping
Print Recipe
Festive and chewy with a hint of gingery warmth, these easy, dairy-free cookies are perfect for indulgent snacks or heartfelt homemade gifts!

Time

  • Prep time: 10 minutes
  • Chill time: 30 minutes
  • Bake time: 15 minutes

Yield

  • 24 cookies

Time

Yield

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Scrape the sides of the bowl a couple times to ensure a homogenous mixture.
  2. Beat in egg until well combined, scrape the sides.
  3. Beat in molasses, scrape the sides.
  4. Beat in Sweetened Condensed Coconut Milk, scrape the sides.
  5. In a separate medium bowl, whisk together flour, baking soda, ginger, cinnamon, and salt.
  6. Add the dry ingredients to the wet and mix until just combined. Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes or overnight.
  7. Preheat the oven to 350°F and line two sheet pans with parchment paper.
  8. Once dough is done chilling, scoop into 2 inch balls, roll in demerara sugar and place on the sheet pan. Space the dough balls evenly.
  9. Bake for 10-15 minutes. Let cool for at least 15 minutes. Enjoy!

Directions

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