These Vegan Gingerbread Cookies are spiced just right and have a lovely soft bite. With warm flavors like ginger and cinnamon, they smell amazing while baking!
They’re perfect for sharing during the holidays, or, let’s be honest, for enjoying all by yourself (I won’t tell!). I love decorating them with icing for extra fun!
Key Ingredients & Substitutions
All-Purpose Flour: This is your base ingredient. If you’re gluten-free, you can substitute it with a 1:1 gluten-free flour blend. Just make sure it has a binding agent like xanthan gum!
Coconut Oil or Vegan Butter: Both work great, but I lean towards coconut oil for a subtle flavor. If you need a soy-free option, make sure your vegan butter doesn’t contain soy.
Molasses: This adds rich flavor and moisture. If you don’t have molasses, you can use maple syrup or agave, but the flavor will be milder.
Applesauce: It works well as an egg replacer. If applesauce isn’t available, try mashed banana or a flaxseed meal mixed with water (1 tbsp flaxseed meal + 2.5 tbsp water).
How Do I Roll Out Cookie Dough Without It Sticking?
Rolling out dough can be tricky, but here’s a simple method to avoid sticking:
- Lightly flour your work surface and rolling pin before rolling out the dough.
- If the dough sticks, chill it for an extra 30 minutes. Cold dough is easier to manage!
- To make it even easier, roll the dough between two sheets of parchment paper to prevent sticking altogether.
This little trick helps you roll out perfectly shaped cookies every time!
Vegan Gingerbread Cookies
Ingredients You’ll Need:
For the Cookies:
- 3 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 cup coconut oil or vegan butter, softened
- 1/2 cup brown sugar, packed
- 1/2 cup unsulfured molasses
- 1/4 cup unsweetened applesauce (as an egg replacer)
- 1 tsp vanilla extract
For the Icing:
- 1 cup powdered sugar
- 1-2 tbsp plant-based milk
- 1/2 tsp vanilla extract (optional)
How Much Time Will You Need?
This delicious recipe takes about 30 minutes of active preparation time, plus 1 hour for chilling the dough. After baking, allow for about 5-10 minutes to cool before decorating! So, set aside approximately 1.5 to 2 hours for the whole process.
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and salt. Make sure everything is well combined so your cookies are evenly flavored!
2. Cream the Butter and Sugar:
In another bowl, take your softened coconut oil (or vegan butter) and brown sugar. Use a hand mixer or a sturdy spoon to cream them together until the mixture looks light and fluffy. This helps to incorporate air and will make your cookies nice and soft!
3. Mix in the Wet Ingredients:
Now add the molasses, unsweetened applesauce, and vanilla extract to the creamed mixture. Mix well until everything is blended nicely together.
4. Combine Wet and Dry Ingredients:
Gradually mix the dry ingredients into the wet ingredients. Stir until a dough forms. It should feel firm yet slightly sticky. If it seems too sticky, just add a little more flour.
5. Chill the Dough:
Divide the dough in half and wrap each half in plastic wrap. Place them in the refrigerator and chill for at least 1 hour. Chilling is important to help the cookies maintain their shape while baking!
6. Preheat and Prepare Baking Sheets:
When your dough is chilled, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. This will keep the cookies from sticking.
7. Roll and Cut the Cookies:
On a lightly floured surface, roll out one portion of the dough to about 1/4-inch thickness. Use gingerbread man cookie cutters to cut out shapes and transfer them carefully to the baking sheets.
8. Bake the Cookies:
Bake the cookies for 8-12 minutes. You want the edges to be set, but the centers should still feel soft. They will harden a bit as they cool.
9. Cool the Cookies:
Once done, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. After that, transfer them to a wire rack to cool completely.
10. Prepare the Icing:
While the cookies cool, whisk together powdered sugar, plant-based milk, and vanilla extract (if using) in a small bowl until the mixture is smooth and pipeable.
11. Decorate Your Cookies:
Now that your cookies are cool, it’s time to have fun! Decorate the cookies with your icing however you like—be creative!
12. Allow to Set:
Let the icing set before serving or storing the cookies in an airtight container.
Enjoy your soft, fragrant vegan gingerbread cookies! These little delights are perfect for sharing and bringing holiday cheer!
Can I Use Gluten-Free Flour for This Recipe?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just ensure it contains a binding agent like xanthan gum for the best texture.
What’s a Good Egg Replacement if I Don’t Have Applesauce?
If you don’t have applesauce on hand, you can use mashed banana or a flaxseed meal. For flaxseed, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for about 5 minutes to thicken before adding it to your mixture.
How Should I Store Leftover Cookies?
Store your vegan gingerbread cookies in an airtight container at room temperature for up to 5 days. To keep them from becoming too hard, you can place a slice of bread in the container to keep them soft!
Can I Freeze the Cookie Dough for Later Use?
Yes, you can freeze the cookie dough! Just wrap it tightly in plastic wrap and then place it in a freezer bag. It can be stored for up to 3 months. Thaw it in the fridge overnight before rolling and baking.
