Packed with gingerbread spices, these Vegan Gingerbread Cookies require minimal time to make. They are slightly crunchy on the outside and soft on the inside. Grab a cup of hot cocoa and enjoy these gingerbread cookies with your family or watching your favorite holiday movie!
For a while, my parents and I did not eat at a dining table, rather on our kitchen floor. My mom would lay newspaper down as our “table cloth” and put any dishes she made that night on it. It wasn’t until years later when I was in 5th or 6th grade that we started to eat at a table. Even so, it was not a big table, rather it was about the size of a coffee table.
After every holiday, especially Christmas, my mom and I would wait for all the sales to happen, especially CVS, which was just right around the corner from where we lived. Besides toys and candy, we would get a couple gingerbread house/cookie kits so that my siblings and I can play with them as a late holiday project.
At first, I did not like making gingerbread houses, finding them very messy and sticky with the icing and also the cookies were just too crunchy for me but I love the time we stayed huddle over our small table each competing with one another to see who will make the prettiest gingerbread house and decorate the prettiest cookies. We never really declare a winner, just enjoying the time with each other and also the process of putting the house together.
When we were done, there would be 2-3 houses laying around our house and plates and plates of gingerbread cookies around. None of us ever finished eating them. We just like it there as part of the holiday season because it can’t be Christmas without gingerbread!
Now, let’s get started with these Vegan Gingerbread Cookies! They are super easy to make and you can use any cookie cutters you want. The cookies themselves are sweet enough to have as is, so if you do not want the icing sugar on top, feel free to omit it! However, it is super fun to decorate the cookies, especially with your family and friends.
Here is an overview of these Vegan Gingerbread Cookies!
Ingredients
Flour: You can make these cookies gluten-free with 1:1 gluten-free flour, substituting it with the same weight.
Sugar: To make it refined sugar-free you can use coconut sugar.
Molasses: The molasses is essential for the cookies, creating a moist consistency! It helps make the cookies soft and gives the cookies a brown color.
Spices: The recipe calls for ground cinnamon, ginger and nutmeg. All are important, especially the ground ginger!
Vegan Butter: I like to use unsalted vegan butter to better control the salt amount, but you can also use salted vegan butter.
Tips
Can I make these vegan gingerbread cookies gluten-free?
Yes! Substitute the regular flour with an equal amount of gluten-free flour.
How do I store these cookies?
If you have any leftovers, store the cookies in an airtight container. You can also freeze them by letting the cookies cool completely before transferring them to an airtight container and placing it in your freezer. When you want to eat them, simply let them thaw at room temperature.
Can I make these cookies refined sugar-free?
Yes! You can substitute the sugars with coconut sugar instead!
How do I know when these cookies are done?
The edges will look crisp but the middle should be slightly soft. After you take them out from the oven, allow the cookies to cool before lifting them to allow the cookies to set.
How do you make the icing for the gingerbread cookies?
You only need 3 ingredients to make the icing! Just combine the powdered sugar, vanilla extract (omit if you do not have any), and plant-based milk. Make sure you add the milk in 1 teaspoon at a time until there is a thick paste. Transfer the icing into a piping bag and pipe away! If you do not want the icing sugar, you can omit them from the cookies too!
If you like these Vegan Gingerbread Cookies, you might also like to try:
Vegan Chocolate Chip Pumpkin Cookies
Vegan Chinese Almond Cookies
Vegan Walnut Chocolate Chip Cassava Cookies
I cannot wait for you to try these Vegan Gingerbread Cookies! If you do, please tag me on Instagram @_withhelen or leave a comment below letting me know you like it! Happy Baking!
Vegan Gingerbread Cookies
Packed with gingerbread spices, these Vegan Gingerbread Cookies require minimal time to make. They are slightly crunchy on the outside and soft on the inside. Grab a cup of hot cocoa and enjoy these gingerbread cookies with your family or watching your favorite holiday movie!
- Prep Time: 45 minutes
- Cook Time: 8 minutes
- Total Time: 53 minutes
- Yield: 40 cookies
- Category: Sweets
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Cookies
250g (2 cups) all-purpose flour
6g (2 tsp) ground cinnamon
6g (2 tsp) ground ginger
3g (1 tsp) ground nutmeg
½ tsp baking soda
¼ tsp fine sea salt
115g (½ cup) unsalted, plant-based butter, room temperature, cubed about 1-inch
150g (¾ cup) cane sugar
120g (½ cup) molasses
5g (1 tsp) pure vanilla extract
Icing
(1 ½ cups) powdered sugar
¼ tsp pure vanilla extract
2-3 tsp unsweetened, plant-based milk
Instructions
- Add the flour, ground cinnamon, ginger, nutmeg, baking soda and salt together in a mixing bowl. Mix until well combined.
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In a separate bowl, add in the plant-based butter and cane sugar. Using a hand mixer, whip them until the butter is fluffy. Add in the molasses and vanilla extract and mix again, scraping down the sides as needed. Slowly add in the dry ingredients and continue to mix until a dough forms.
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Lightly dust a clean surface with flour. Evenly roll out the cookie dough into about 2-3 centimeters thick. Transfer the cookie dough into your fridge for 30-35 minutes.
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Preheat the oven to 350F (180C).
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Using your cookie cutters of choice (I used 2 inches cookie cutters), cut out the dough. Re-roll the dough and repeat the step until all the dough is used. If you find that the dough is too hard to be rolled, set the dough on your kitchen counter for 10-15 minutes.
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Bake the cookies for 7-8 minutes or until the edges of the cookies are lightly browned. Allow the cookies to cool completely before decorating them.
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To make the icing sugar, add the powdered sugar, vanilla extract and 1 teaspoon of milk at a time into a bowl. Mix everything together until a thick and smooth glaze forms together. If the icing is too dry, add ½ tsp of milk at a time until you reach the desired consistency.
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Once the cookies have cooled, decorate the cookies with your icing sugar however you like. Enjoy!
Keywords: gingerbread, cookies, christmas, holidays, molasses
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