Chewy Vegan Molasses Snap Cookies

Here’s a special molasses cookie recipe that uses mashed potatoes for extra chew and moisture. These Molasses Snaps are tender, slightly chewy cookies packed with rich molasses and warm spices — and they contain no egg. If you’re looking for a conveniently vegan gingersnap-style cookie the whole family will enjoy, this one delivers. The mashed potato addition is an intriguing twist that helps create a soft center and pleasant texture.

Ingredients to Have on Hand

• Molasses
• Potatoes (russet or Idaho work well)
• Ground ginger
• Cinnamon
• Shortening

These are softer cookies than traditional gingersnaps, making them perfect for eating as-is or diced over ice cream for a delightful dessert topping.

Cookies Made with Mashed Potatoes

One cup of mashed potatoes is the key unusual ingredient in these Molasses Snaps. To make that, peel and dice one large russet potato and boil it in about 3 cups of water until fork-tender. Drain, but reserve about 1 cup of the cooking liquid.

Place the cooked potato pieces in a small bowl and mash with a fork. Gradually add the reserved cooking liquid until the potatoes reach a smooth, fluffy mashed consistency. This potato mash adds moisture and structure that helps create the chewy center of the cookies.

Mashed Potatoes Replace Eggs

The mashed potatoes in this recipe supply moisture and body in place of an egg. While mashed potatoes are not generally considered a universal egg substitute, in this particular recipe and with these ingredients they work beautifully to bind the dough and keep the cookies tender.

Top Tips and FAQ

Are sugar and molasses vegan? Some sugars and some molasses are processed using bone char or other non-vegan methods, so if strict vegan ingredients are important to you, choose brands labeled vegan or contact manufacturers to confirm processing methods. Use brands that match your preferences for both sugar and molasses.

Soft and Chewy Molasses Cookie

These cookies are tender rather than crisp, with molasses-forward flavor and a brown color that matches the taste. They are not overly sweet, so dusting the tops with a bit of sugar before baking provides a pleasing contrast and a light sparkle on each snap.

Sturdy, Thick Cookie Dough

The dough is thick and drops easily onto a parchment-lined cookie sheet. A teaspoon is all you need to portion each cookie — aim for pieces about the size of a walnut so they bake evenly. Dip a fork into sugar and press the tines lightly onto each mound to flatten slightly and add a sugar dusting. That small step contributes to the cookies’ classic appearance and subtle sweetness.

Add Ice Cream and an Edible Pansy

Molasses Snaps pair wonderfully with coffee or as a scoop-topper for vanilla ice cream. Dice a cookie and sprinkle the pieces over ice cream for a delightful mix of textures and flavors. For an elegant finishing touch, top the dish with a small pansy blossom — pansies are edible and add a delicate flavor and bright color to the presentation.

Storage

Store these cookies in an airtight container. They stay fresh for several days, and their flavor often improves after a day as the spices and molasses meld. They make a great make-ahead cookie for gatherings or a weeknight treat.

The Inspiration

This recipe was adapted from an old paperback cookbook from 1955, a delightful source of vintage recipes. The mashed potato addition is a retro technique that produces surprisingly modern results in texture and flavor.

More Dessert Ideas

If you’re still craving dessert inspiration, try other classic recipes like fresh apple cake, old-fashioned chocolate pound cake, strawberry rhubarb pie, or marbled pumpkin cheesecake bars. For another cookie option, chewy peanut butter cookies are a family favorite.

Recipe