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5 from 5 votes

Mini-batch Ginger Molasses Cookies

Prep Time10 minutes
Cook Time12 minutes
Course: Breakfast, Dessert, Snack
Keyword: cookies, easy recipes, ginger molasses, gingerbread, gluten-free, holidays, low sugar, plant-based, small-batch, vegan
Servings: 2 cookies
Calories: 152kcal

Ingredients

  • 1 tbsp (plant) butter softened (14 g)
  • 1 1/2 tbsp brown sugar (18 g) I used dark brown sugar
  • 1 tsp molasses (7 g)
  • drop of vanilla extract
  • 1/4 cup flour (spooned and leveled) (30 g) gf all purpose if desired
  • 1/4 tsp baking powder
  • 1/4 tsp each of ground cinnamon and ginger
  • pinch of salt, ground nutmeg and cloves
  • 1 tsp or so water

Instructions

  • Preheat oven to 350F and line a cookie sheet with parchment.
  • In a small bowl add your butter and sugar. Cream together using a fork (and some elbow grease, should be light and fluffy).
  • Add molasses and vanilla, beat again.
  • In a mug or small bowl, combine all dry. Add this to the cream mixture and combine until crumbly.
  • Add 1/2 tsp water at a time to make a soft non-sticky dough.
  • Form balls of dough between your palms. (Optional) Roll them in granulated sugar. Flatten gently (they don’t spread too much).
  • Bake 12 minutes. Cookies will deflate a bit as they cool. Enjoy!

Notes

  • If you don't have a food scale, remember to use the spoon & level method in measuring flour to avoid over-measuring, which will lead to dry cookies. 

Nutrition

Serving: 1 cookie | Calories: 152kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Sodium: 102mg | Potassium: 82mg | Fiber: 0.4g | Sugar: 11g | Vitamin A: 175IU | Calcium: 48mg | Iron: 1mg