These vegan gingerbread cookies are soft, spiced, and wonderfully festive! Made with warm ginger, cinnamon, and molasses, they fill your kitchen with yummy holiday smells.
Whenever I make these cookies, it feels like the holidays are here! They are perfect for decorating with friends or just nibbling on while watching a movie. Who can resist the sweet aroma? 🎄
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your cookies. If you need a gluten-free option, almond flour or a gluten-free flour blend works well, though it may change the texture a bit.
Coconut Oil: It gives a nice flavor and texture. If you don’t have it, use vegan butter or even vegetable oil, but keep the flavor in mind!
Molasses: This is what gives gingerbread its rich flavor and color. If you can’t find it, dark corn syrup or agave nectar can be used, but the taste will vary.
Ground Spices: Ginger, cinnamon, cloves, and nutmeg create that classic gingerbread flavor. Feel free to explore! Freshly grated ginger can add even more zing.
Applesauce: This replaces eggs in the recipe and adds moisture. You can swap it with mashed bananas or 1/4 cup of non-dairy yogurt for a different flavor profile.
How Do You Achieve the Best Dough Consistency?
Getting the right dough consistency is key to tasty cookies! Start by mixing your wet ingredients into the dry ones slowly. The dough should feel slightly sticky but manageable. If it’s too dry, add a teaspoon of plant-based milk. If too wet, sprinkle a little more flour.
- Wrap the dough in plastic wrap and chill for at least an hour. This firms it up, making it easier to roll.
- Rolling out the dough on a floured surface helps prevent sticking. Keep a bit of flour on hand to dust if needed.
- Cut out your cookies quickly to prevent the dough from warming up too much — warm dough can be hard to manage!
Vegan Gingerbread Cookies
Ingredients You’ll Need:
For the Gingerbread Cookies:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup coconut oil, softened (or vegan butter)
- 1/2 cup brown sugar
- 1/2 cup unsulphured molasses
- 1/4 cup unsweetened applesauce (acts as egg substitute)
- 1 teaspoon vanilla extract
For the Icing:
- 1 cup powdered sugar
- 2–3 teaspoons plant-based milk (almond, soy, oat)
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This delightful recipe will take about 15 minutes to prepare and an additional 10 minutes to bake. You’ll want to chill the dough for at least an hour, so make sure to factor that into your total time. All set? Let’s get baking!
Step-by-Step Instructions:
1. Mixing the Dry Ingredients:
In a large bowl, whisk together the flour, baking soda, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and salt. This step is essential to ensuring your cookie batter is evenly mixed and delicious!
2. Creaming the Coconut Oil and Sugar:
In a separate bowl, beat the softened coconut oil and brown sugar together until it’s nice and creamy. This helps to incorporate air into the mixture, giving your cookies a fluffy texture.
3. Adding the Wet Ingredients:
Now, add in the molasses, unsweetened applesauce, and vanilla extract to the oil mixture. Give this a good mix until everything is well combined and smooth.
4. Forming the Dough:
Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. It should be slightly sticky but manageable. If it feels too wet, you can add a bit more flour.
5. Chilling the Dough:
Divide the dough into two equal portions. Wrap each portion in plastic wrap and pop them in the fridge for at least 1 hour. This makes the dough easier to roll out!
6. Prepping for Baking:
While the dough is chilling, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
7. Rolling Out the Dough:
Once the dough is firm, take one portion and roll it out on a lightly floured surface to about 1/4-inch thickness. Make sure not to roll it too thin or they’ll crisp up too much!
8. Cutting Out the Cookies:
Use cookie cutters in various shapes (like gingerbread men, stars, or snowflakes) to cut out your cookies. Place them about 1 inch apart on the prepared baking sheets so they have room to spread.
9. Baking the Cookies:
Bake the cookies in your preheated oven for about 8–10 minutes. They should be firm around the edges but still soft in the center. Keep an eye on them so they don’t over-bake!
10. Cooling the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely — patience is key!
11. Making the Icing:
To create the icing, whisk together the powdered sugar, plant-based milk, and vanilla extract until smooth. If it seems too thick, add a little more milk until you reach a drizzle-able consistency.
12. Decorating the Cookies:
Once the cookies are cool, use a piping bag or a zip-top bag with a small cut corner to decorate them with icing in your favorite designs.
13. Setting the Icing:
Let the icing set before serving or storing the cookies. Enjoy your festive vegan gingerbread cookies with family and friends!
Can I Substitute the Molasses in This Recipe?
Yes! If you don’t have molasses, you can use dark corn syrup or agave nectar. However, keep in mind that this will slightly alter the flavor and color of your cookies.
Can I Freeze the Dough for Later Use?
Absolutely! After chilling, you can wrap the dough tightly in plastic wrap and place it in the freezer for up to three months. When you’re ready to bake, thaw in the refrigerator overnight before rolling out!
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to a week. For longer freshness, you can refrigerate them, but they may lose some of their softness.
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can use whole wheat flour! However, it may make the cookies denser. Consider replacing half of the all-purpose flour with whole wheat flour for a balance of flavor and texture.
