You GUYS! I’m sooo excited to share with you my vegan version of a newly beloved addition to your holiday baking: Ginger Molasses Sammies with Eggnog Buttercream! After months and months of trial and error to create the perfect crinkly ginger molasses cookie AND buttercream that is so tasty even on its own, I’m so happy to announce that you don’t have to give up this delicious cookie without any sacrifices on flavour and consistency.
I have been a huge fan of ginger molasses cookies around this time of year for as long as I can remember. The chewy goodness is so satisfying with a good cup of coffee!
I hope you all add this to your Christmas baking menu, the best part is that they’re super quick to make! A few notes to mention- make sure you space your cookie balls about 2 inches apart for maximum spread and crinkle. The closer they are together, the less they puff up I’ve found. Also, you’ll want to gently flatten the cookie balls with your fingers so they have a little extra help spreading out.
Without further ado, here’s the recipe! Enjoy!!
Vegan Ginger Molasses Cookie Sammies with Eggnog Buttercream
Ingredients
Ginger Molasses Cookies
- 2 C vegan butter Becel Vegan works best
- 1 1/3 C granulated sugar
- 2 C fancy molasses do not substitute this
- 2 tsp vanilla extract
- 4 tbsp baking soda
- 2 tbsp cinnamon
- 1 tbsp ground ginger
- 1 tsp ground cloves
- 1/2 tsp ground nutmeg
- 6.5 C all purpose flour
- 1 C granulated sugar, for rolling
Eggnog Buttercream
- 1/2 C vegan butter Becel Vegan works best
- 2 C high ratio vegetable shortening not Crisco!
- 4 C icing sugar
- 1/2 tsp ground cinnamon
- 1 bottle Lorann Eggnog Flavour Oil
- 2-3 tbsp Coconut Holiday Nog So Delicious Brand
Instructions
Cookies
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Preheat oven to 350*F.
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In a mixer with paddle attachment, cream butter and sugar together.
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Add molasses and vanilla and blend until mixed.
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In another bowl mix flour, spices and baking soda.
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Gradually add dry ingredients to wet ingredients until completely mixed, making sure to scrape the bowl and fully incorporate the wet with the dry. This is important to prevent pockets of wet ingredients burning during baking.
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Using a small cookie scoop, scoop dough and roll into sugar. Place cookies on a parchment lined cookie sheet allowing 2" between each cookie.
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Bake cookies for 8 mins. Cookies will be soft so let stand to cool before transferring to a container.
Buttercream
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In a mixer with whisk attachment, cream butter and shortening together.
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Add flavouring oil and cinnamon and continue to mix.
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Gradually add icing sugar and use holiday nog to soften the icing. You may need to add a little more to soften if required.
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Fill icing into a piping bag fitted with a 1A tip. Pipe a small portion of icing to the centre of the cookie and use another cookie to flatten the icing as a sandwich.
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Store in an air tight container for up to 1 week.
