How do you capture the Holiday atmosphere? Well, a big part of it is the aromas. Think about it now – cinnamon, cloves, ginger, and baking treats. Let’s capture that vibe with this vegan recipe for gingerbread cookies. They’re crisp on the outside, chewy in the middle, and perfect for decorating. Read on and you’ll be making the best gingerbread man cookies (or trees, or stars, or snowflakes, or anything) in no time!
Obviously the recipe lists all the ingredients, but there are a few that deserve a special mention.
- Spices: should be as fresh as possible – especially the ginger. Old spices lose a lot of their flavor, and that will reduce the gingery “bite” that makes gingerbread cookies special.
- Molasses: is used alongside brown sugar because it gives the cookies a soft, chewy texture.
- Flour: can be either regular or gluten-free. For example, we get great results with Bob’s Red Mill 1 to 1 Baking Flour.
How to make Gingerbread Cookies
First, cream the vegan butter and sugar together. We used our stand-up mixer, but a regular whisk will do the job. Next, add the rest of the wet ingredients and keep stirring until well combined. In a separate bowl, mix the dry ingredients thoroughly. Now you can add the dry ingredients to the wet and continue blending.
A couple of tips: don’t overmix the recipe ingredients, or your gingerbread cookies will be tough. Stop as soon as they’ve formed a breadcrumb-like texture.
When the dough is mixed, turn it out onto a countertop and knead it into a ball. You can work the dough between sheets of parchment paper or saran wrap to keep your hands clean.
Next, chill the dough for 2-3 hours. You might think this is a waste of time – but it’s essential! Chilling the dough solidifies the fat and dries it out a little bit. As a result, the cookies have a more concentrated flavor and spread less in the oven (important when you’re aiming for a specific shape).
The Smell of Fresh-Baked Cookies
This step is where the fun begins! Roll out the dough to about 1/4 inch in thickness. Then, start making your shapes. Most people (including us) use cookie cutters to keep things neat. However, you can always freehand some designs if you’re feeling confident. At this point, return your dough to the fridge and chill again for another 15 minutes.
Now let’s bake. Put the cookies in the oven at 375F for 8 minutes. They need to be crisp on the outside but soft in the middle because they will harden as they cool. Take the cookies out of the oven, and then let them cool completely before decorating them. Make sure you have some fun and don’t worry too much about the end result. We can’t all be pastry chefs!
A simple sugar icing works well for decorating cookies. Dissolve 1 cup of confectioners’ or powdered sugar in 1-3 tablespoons of plant milk. Then stir in 1/2 teaspoon of vanilla extract. You can use vegan food coloring to make this any shade you want. If you need some tips on icing cookies, check out this excellent guide.
How Long will Gingerbread Cookies Keep?
Gingerbread cookies are best within a day of baking them, but they can last another day or two if stored in an airtight container. If you’d like to prepare this recipe ahead, freeze the dough before rolling out and baking. It will keep for at least 1 month.
We hope these vegan gingerbread cookies add some cheer to your Holidays. If you try them, please let us know what you think with a comment and rating. Every bit of feedback helps make the blog even better.Print
GThis post contains affiliate links, which means I’ll make a small commission if you purchase using these links. The price you pay as a consumer does not change.