Chocolate Molasses Cookies with Cinnamon Sugar Glaze
This recipe was inspired by a (non-vegan) Chocolate Molasses Sugar Cookie my father shared with me from the Chicago Tribune this past weekend. I made these on a whim because I already had all the necessary ingredients and it would be simple enough to veganize. But then I got to making them and my culinary creativity took over.
I will say by themselves, these cookies are pretty crumbly as a vegan option. However, I think they’d make great biscotti, frosted or unfrosted. The dough itself is a great foundation for a biscotti recipe or other crunchy cookie recipe.
Despite the crumbliness of these otherwise delicious cookies, they’re extremely easy to make and a little different from the standard holiday cookie. The addition of molasses creates a more savory profile for the cookie itself while the cinnamon sugar glaze offers a sweet balance.
Side note: the cinnamon sugar glaze would be delicious with my Churro Waffles. You can use the extra cinnamon sugar on top of the frosting if your sweet tooth is feeling particularly strong that day.
Vegan baking can be tricky not only because you have to find animal-free alternatives for almost every wet ingredient, but also because the variety of alternate options can completely change the flavor, texture, and overall result of your recipe.
For this recipe, I highly recommend sticking to a flax meal egg instead of subbing mashed bananas or apple sauce. In my opinion, both would alter the savoriness of the cookie dough and conflict with the cinnamon sugar flavor.
If you want your cookie to be more moist or chewy, I recommend using only brown sugar instead of a combo of white and brown. Brown sugar will help keep the cookies retain their natural moisture, as opposed to white sugar, which will cause the cookies to become crisp. This won’t change the flavor much, but will probably make the cookies somewhat sweeter.
If you’re looking for another holiday cookie recipe, try my Gingersnap Whoopie Pies - chewy and moist gingersnap cookies sandwiching a delicious cream cheese frosting. These cookies would also be a good option for whoopie pies!
1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp ground ginger
1/3 cup cocoa powder
1 tsp cinnamon
1/4 cup white sugar
1/4 cup brown sugar
1/4 cup molasses
1 flax egg (1 tbsp ground flax meal, 3 tbsp cold water)
3/4 cup vegan butter, melted
1 tsp salt
Cinnamon Butter Frosting
4 tbsp vegan butter, room temperature
1 1/2 tsp cinnamon
1/2 tbsp almond milk
1/4 cup powdered sugar
1/2 tbsp white sugar
Preheat your oven to 350 degrees. Prepare your flax egg and set aside.
In a large bowl, combine the flour, baking soda, cinnamon, ginger, cocoa powder, salt, and cinnamon, thoroughly whisking together.
In a separate medium-sized bowl, add the flax egg, molasses, melted butter, brown and white sugars, again whisking until smooth and well combined (no chunks).
Slowly combine the wet ingredients into the dry ingredients, folding together with a spatula. After all the wet and dry ingredients are in one bowl together, I recommend using your hands to finish combining and mixing everything together.
Once everything appears incorporated, roll gumball sized balls of cookie dough and place 1 inch apart on your parchment or silicon lined baking sheet. After the sheet is filled with cookie dough, take two fingers and flatten out the balls slightly. Bake them in the oven for 10-12 minutes, placing on a cooling rack once done. Continue this process until all the dough has been used.
While the cookies bake, prepare your glaze whisking in a bowl the butter it’s smooth and somewhat fluffy. Then slowly add the powdered sugar small amounts at a time, whisking together thoroughly before adding more. Once all the powdered sugar has been combined, add the white sugar and almond milk again whisking. The glaze should be about as thick as honey. Set aside until cookies are cooled.
Once the cookies have cooled almost completely, take each face down and dip into the cinnamon sugar glaze, coating just the top (not the sides). Place back on the cooling rack, allowing the glaze to dry for about 10 minutes before storing or eating.