Chocolate Gingerbread Molasses Cookies
"Chocolate + gingerbread molasses cookies. We've made these a few times already this December, and they're so good! If you can t be bothered rolling out the dough, simply roll into small balls then flatten a little and top with vegan smarties- less fuss, but just as delicious. If you don't have/like molasses, just sub for more maple"
-- @panaceas_pantry


Prep time 2hrs 30mins
Cook time 10mins


  • 3/ 4 cup vegan butter
  • 1/ 2 cup brown sugar
  • 1/ 2 cup maple syrup
  • 1/ 4 cup blackstrap molasses
  • 2 3/ 4 cups all-purpose flour
  • 1/ 2 cup cocoa powder
  • 1 tablespoon tapioca flour
  • 2 tablespoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/ 2 teaspoon fine salt


  • Step 1

    Cream butter and brown sugar together in a large mixing bowl until light and fluffy. Add maple syrup and molasses; beat to incorporate.

  • Step 2

    Sift in the flour, cocoa powder, tapioca flour, ginger, cinnamon, baking soda and salt. Mix until just combined and a smooth dough forms. Cover bowl and refrigerate for 1-2 hours.

  • Step 3

    Preheat oven to 350ºF. Remove dough from the fridge and roll out on a lightly floured surface to 1/3-1/2-inch thick. Use cookie cutters to cut out desired shapes and transfer to parchment-lined cookie sheet. Gather scraps and repeat until all the dough is used.

  • Step 4

    Bake for 8-12 minutes, then cool 5 minutes on the pan before transferring to a wire rack to cool completely.

For the Icing

  • 1 1/ 2 cups powdered sugar
  • 1-2 tablespoons almond milk
  • 1/ 4 teaspoon pure vanilla extract

To Make the Icing


  • Step 1

    Add all ingredients to a bowl, and beat with electric mixers for 2-3 minutes or until glossy.

  • Step 2

    Fill a piping bag fitted with desired tip with the icing, then pipe on cooled cookies.