These Vegan Gingerbread Cookies are a warm, spicy treat that everyone will love! Made with cozy ginger and cinnamon, they have a nice chewy texture that’s simply delightful.
There’s something fun about rolling out the dough and cutting them into festive shapes! I like to decorate mine with a splash of frosting, but honestly, they taste amazing just as they are!
Key Ingredients & Substitutions
All-purpose Flour: This is the foundation for your cookies. If you’re gluten-free, you can substitute with a gluten-free flour blend, but check that it contains xanthan gum to help with texture.
Coconut Oil: This provides great moisture and a bit of coconut flavor. If you prefer, you can use vegan margarine or even applesauce for a lighter option.
Unsulphured Molasses: This gives the cookies their deep flavor and rich color. If you’re out of molasses, dark brown sugar can work in a pinch, but the flavor will be milder.
Spices: Adjust the spices to your taste! If you’re a cinnamon lover, feel free to add more. You can also switch out the ground cloves and nutmeg for other spices like cardamom for a different twist.
How Do You Get the Perfect Cookie Dough Consistency?
Getting the right dough consistency is crucial for delicious cookies. If your dough feels too sticky, don’t hesitate to add more flour until it’s manageable. When rolling out the dough, ensure it’s on a lightly floured surface to prevent sticking.
- After mixing, let the dough chill. This not only solidifies the fats but also makes it easier to cut shapes.
- Roll to about 1/4 inch thick for the ideal chewy-cookie texture.
How to Make Vegan Gingerbread Cookies
Ingredients You’ll Need:
For the Cookies:
- 3 cups all-purpose flour
- 1/2 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup coconut oil or vegan margarine, softened
- 1/2 cup brown sugar, packed
- 1/2 cup unsulphured molasses
- 1/4 cup unsweetened applesauce
- 1 tsp vanilla extract
For the Icing:
- 1 cup powdered sugar
- 1-2 tbsp plant-based milk (almond, soy, oat)
- 1/2 tsp vanilla extract
How Much Time Will You Need?
This recipe will take about 20 minutes to prepare, plus 1 hour for chilling the dough, and then about 8-10 minutes for baking. Allow additional time for cooling and decorating your cookies. All in all, you should be ready to enjoy these delightful treats in about 2 to 2.5 hours!
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt until well combined. This mixture will form the base of your cookies.
2. Mix the Wet Ingredients:
In a separate bowl, use a hand mixer or whisk to beat the softened coconut oil and brown sugar together until creamy and smooth. Then, add the molasses, unsweetened applesauce, and vanilla extract to the mixture; blend until everything is thoroughly mixed.
3. Combine and Form the Dough:
Gradually add the dry ingredient mixture into the wet ingredients, stirring continuously until a cohesive dough forms. If you find that the dough is too sticky, feel free to sprinkle a little more flour until it reaches a manageable consistency.
4. Chill the Dough:
Wrap the dough in plastic wrap or place it in an airtight container and refrigerate for at least 1 hour. This step helps firm up the dough for easier rolling and cutting.
5. Preheat and Roll Out:
When you’re ready to bake, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. On a lightly floured surface, roll out the chilled dough to about 1/4 inch thick.
6. Cut Out Shapes:
Use cookie cutters to cut out shapes like gingerbread men, stars, or snowflakes. Place your shaped cookies onto the prepared baking sheets, leaving some space between them.
7. Bake the Cookies:
Bake in the preheated oven for 8-10 minutes, or until the edges appear firm but the centers are still soft. Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes, then transfer them to wire racks to cool completely.
8. Prepare the Icing:
While your cookies are cooling, it’s time to make the icing! In a small bowl, whisk together the powdered sugar, plant-based milk, and vanilla extract until you achieve a smooth consistency. Adjust the mixture by adding more milk or sugar until you like the texture.
9. Decorate Your Cookies:
Once the cookies are completely cooled, use a piping bag or a ziplock bag with the tip cut off to decorate them with icing. Let the icing set for a while before serving or storing your cookies.
Enjoy your festive vegan gingerbread cookies with family and friends! Happy baking!
Can I Substitute the Coconut Oil?
Absolutely! You can use vegan margarine or even applesauce for a lighter option. Keep in mind that using applesauce may alter the texture slightly, making the cookies a bit softer.
Can I Use Gluten-Free Flour?
Yes, a gluten-free flour blend can be used instead of all-purpose flour. Make sure the blend includes xanthan gum to help with texture. The cookies might be slightly different in texture but will still taste delicious!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them in a freezer-safe container, separating layers with parchment paper, for up to 3 months.
Can I Make the Dough Ahead of Time?
Definitely! You can prepare the dough a day in advance. Just wrap it tightly in plastic wrap and store it in the refrigerator. It will be ready to roll out and cut when you are!
