Get the Recipe: Vegan Gingerbread Cookies
These vegan gingerbread cookies are the perfect cut out holiday cookie! They are warmly spiced and have a strong ginger molasses flavor. They are great for decorating!
Ingredients
Gingerbread Cookies
- 4 tbsp unsalted vegan butter, room temperature
- 6 tbsp molasses
- 6 tbsp brown sugar, tightly packed
- 1 tsp vanilla extract
- 1 ½ cups flour, all purpose or gluten free
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- 1 tsp ground ginger
- pinch nutmeg
- pinch ground cloves
Icing
- ½ cup powdered sugar
- 1 tbsp dairy free milk
Instructions
- First, add room temperature vegan butter, molasses, brown sugar and vanilla to the bowl of a stand mixer. Mix until completely combined and no clumps of butter remain.
- Then, add in flour, baking powder, baking soda, cinnamon, ginger, nutmeg and cloves. Stir until a thick dough is formed. Gather dough into a ball.
- Lightly spray a bowl with nonstick spray. Place the big ball of dough inside. Cover with plastic wrap and refrigerate for 1 hour up to 24 hours.
- After chilling, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- Add a sprinkle of flour to the lined pan and rolling pin. Place ball of dough on pan.
- Then, roll out to ¼ inch thickness. Use a cookie cutter to cut out gingerbread men.
- Gather up the scraps of dough and roll out. Repeat process.
- Once all of the dough has been cut into gingerbread men, place on pan. Leave 1 inch between each cookie.
- Bake for 10 to 12 minutes. Allow cookies to cool on pan for 10 minutes before carefully placing on a cooling rack.
- Once cookies have completely cooled, make icing. Mix together powdered sugar and milk.
- Add icing to a piping bag. Or, add to a Ziplock bag and cut off a corner.
- Lastly, pipe icing onto cookies.
Notes
- Use room temperature vegan butter. Do not use melted butter.
- Both regular all purpose flour and gluten free 1 to 1 flour work well. For these photos, I used King Arthur Flour gluten free 1 to 1 flour.
- The dough will be pretty thick.
- Dough must chill for at least 1 hour in the fridge.
- Use flour on the parchment paper and rolling pin to prevent sticking.
- Continue rolling out and cutting out dough until all the dough is used up.
- Do not over bake cookies.
- Allow cookies to cool completely before icing.
- You may need to add a little bit more milk to the icing to make it more creamy.
- Store cookies covered at room temperature for up to 3 days.
Calories: 130kcal, Carbohydrates: 25g, Protein: 2g, Fat: 2g, Saturated Fat: 0.5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 71mg, Potassium: 164mg, Fiber: 1g, Sugar: 15g, Vitamin A: 4IU, Vitamin C: 0.1mg, Calcium: 42mg, Iron: 1mg