Old Fashioned Molasses Gingerbread Cookies

You know it’s baking season when the weather starts to get cooler. One of the best types of cookies to welcome the Fall and eventually Winter is gingerbread.¬†There are so many recipes for gingerbread that require eggs and milk, but I was able to recreate a classic recipe that is completely vegan.

These gingerbread cookies are adapted from a colonial recipe from a 1796 book called American Cookery. The twist in these cookies is the added crystalized ginger and water, which make them slightly softer, sweeter, and spicier. The texture is soft, but not too soft as they still have a bite to them and are perfectly paired with a cup of hot apple cider or chai tea.

If you haven’t seen the cookie recipe I posted before this one then be sure to check it out! The recipe is for Vegan Cinnamon Palmier Christmas Cookies, and they’re so delicious and beautiful!

Old Fashioned Molasses Gingerbread Cookies Old Fashioned Molasses Gingerbread Cookies

Old Fashioned Molasses Gingerbread Cookies

Print Recipe
Serves: 75 Cooking Time: 1 hour


  • 2 cups white all-purpose flour
  • 1/2 cup molasses
  • 1/3 cup crystallized ginger
  • 2 tbsp melted vegan butter
  • 3 tbsp water
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp salt



Preheat the oven to 350f.


Using a food processor, process the crystallized ginger until it becomes a sticky ball.


Melt the vegan butter, and mix it with the molasses, water, and crystallized ginger.


Sift the flour into a large bowl with the spices, salt, and baking soda.


Combine the molasses mixture into the flour and use a wooden spoon to mix the dough well.


When the wet and dry ingredients are thoroughly mixed, put the dough onto a floured surface and knead with your hands until completely smooth.


Separate the dough into half, and begin to roll out the first half until it is roughly 1/4 inches thick.


Using any cookie cutter you desire (I used 2-inch wide snowflake stampers/cutters from Amazon) cut out the dough and place cookies onto a baking sheet lined with parchment paper or a silicone baking mat.


Re-roll the dough until you have used it to cut all the cookies, making sure to flour the surface every time so that you can easily take the cookies off the counter.


Bake the cookies for 8-10 minutes and wait another 10 minutes for them to cool on the baking sheet before removing.


Royal Icing Glaze
1 cup organic confectioners sugar, 2 tsp vanilla flavoring, 2 tbsp almond milk.

Sift 1 cup of confectioners sugar into a medium bowl. Add the vanilla flavoring and almond milk. Mix until icing is thick but able to still be spread easily. Pour and spread 1 tsp of icing onto the center of each cookie, making sure to leave a little space around the edges. Using a 1/4 tsp measuring spoon, place the crushed pistachios near the center of each cookie.

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