These vegan gingerbread cookies are perfect for the holidays! With warm spices like ginger and cinnamon, they fill your kitchen with a delightful aroma. Plus, they’re plant-based!
Making them is a fun activity, especially if you have little helpers. And the best part? They taste amazing with a hot cup of cocoa. Who can resist a cookie break? 🍪
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your cookies. If you need a gluten-free option, you can use a gluten-free flour blend. Just be aware that it may change the texture a bit.
Coconut Oil: This gives the cookies a rich flavor. If you prefer, you can substitute with vegan butter or even apple sauce for a lighter option.
Molasses: This adds sweetness and a deep flavor. If you don’t have molasses, maple syrup or agave syrup can work, though the flavor will be milder.
Aquafaba: This chickpea water is a great egg replacer for the icing. If you’re not using aquafaba, you can substitute with plant-based milk, but it won’t have quite the same texture.
How Do I Ensure My Cookie Dough is Easy to Work With?
When making your cookie dough, it’s crucial to have the right consistency. If the dough is too sticky, it can be hard to roll out and cut shapes. Here’s how to get it just right:
- Start with the recommended amounts of flour and coconut oil, then mix well. If the dough feels sticky after combining, gradually add more flour, one tablespoon at a time.
- Chilling the dough for at least an hour is essential. This makes it firmer and easier to roll out.
- Flour your rolling surface and rolling pin to prevent sticking when you’re ready to roll out the dough.
Following these tips will lead to perfectly shaped cookies every time!
How to Make Vegan Gingerbread Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup coconut oil, melted (or vegan butter)
- 1/2 cup brown sugar, packed
- 1/2 cup molasses (unsulphured)
- 1/4 cup plant-based milk (such as almond, soy, or oat)
- 1 teaspoon vanilla extract
For the Decorating Icing:
- 1 cup powdered sugar
- 1–2 tablespoons aquafaba (chickpea water) or plant-based milk
- 1/2 teaspoon vanilla extract (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus an additional hour for chilling the dough. Once baked, the cookies need some time to cool before you can decorate them. Overall, you’ll spend around 1.5 hours from start to finished cookies!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt until everything is nicely combined. This will create a fragrant mix of spices that will give your cookies that classic gingerbread flavor.
2. Blend the Wet Ingredients:
In a separate bowl, mix together the melted coconut oil, brown sugar, molasses, plant-based milk, and vanilla extract. Stir well until the mixture is smooth and creamy.
3. Combine the Ingredients:
Now, gradually pour the wet mixture into the dry ingredients. Stir everything together until a dough forms. If your dough feels a bit sticky, don’t worry! Just add more flour, one tablespoon at a time, until it’s easier to handle.
4. Chill the Dough:
Divide the dough in half and flatten it into disks. Wrap them in plastic wrap and place them in the fridge for at least 1 hour. This will help make the dough firm and easier to roll out later.
5. Preheat and Prepare:
When you’re ready to bake, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. This will prevent the cookies from sticking.
6. Roll & Cut the Cookies:
Take one disk of dough out from the fridge and roll it out on a lightly floured surface to about 1/4 inch thick. Use your favorite gingerbread man cookie cutters to cut out fun shapes, then place them on the lined baking sheets, leaving about 1 inch of space between each cookie.
7. Bake the Cookies:
Bake the cookies in the preheated oven for 8-10 minutes. They should be firm around the edges but still soft in the center. Once done, take them out and let them cool completely on a wire rack.
8. Make the Icing:
While the cookies cool, prepare the icing. In a bowl, whisk together the powdered sugar and aquafaba (or plant-based milk) until it’s smooth and thick but still can be piped. If you want, you can add a touch of vanilla for extra flavor.
9. Decorate Your Cookies:
Transfer the icing to a piping bag or a plastic bag with a corner cut off. Get creative and decorate your cooled cookies! Let the icing dry before you enjoy them or store them in an airtight container.
Enjoy your festive vegan gingerbread cookies—crispy on the edges with a soft, spicy warmth inside! Perfect for sharing or enjoying with family and friends during the holiday season.
Can I Substitute the Molasses?
Yes, you can use maple syrup or agave syrup as a substitute for molasses, but keep in mind that these alternatives will result in a milder flavor. Molasses adds a depth of sweetness and spice that is traditional to gingerbread cookies.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want them to last longer, you can freeze them in a freezer-safe container for up to 3 months. Just let them thaw at room temperature before enjoying!
Can I Make the Dough Ahead of Time?
Absolutely! You can make the dough up to 3 days in advance. After mixing, wrap it tightly in plastic wrap and refrigerate until you’re ready to roll it out and bake.
Is There a Gluten-Free Option for These Cookies?
Yes! To make the gingerbread cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Just ensure it contains xanthan gum, or add some to help with the texture.