There’s nothing quite like the warm, cozy aroma of freshly baked gingerbread cookies—especially when they’re vegan! These Vegan Gingerbread Cookies are soft, full of flavor, and easy to make with simple ingredients. Whether you’re baking them for the holidays or just for fun, they’re sure to be a hit. Perfect for enjoying with a hot cup of almond milk or gifting to friends and family!
Why You’ll Love These Vegan Gingerbread Cookies:
- Vegan-friendly: No eggs, dairy, or animal products, just pure holiday joy.
- Flavor-packed: A blend of spices like cinnamon, ginger, and cloves gives these cookies their signature flavor.
- Easy to make: No fancy ingredients, just basic pantry staples.
- Perfect for decorating: Great for icing and making fun cookie shapes.
What You’ll Need
These simple ingredients come together to create the best gingerbread cookies you’ll ever taste!
Gingerbread Cookies:
- 1 stick (1/2 cup or 112g) vegan butter, softened/at room temperature
- 3/4 cup packed (168g) dark brown sugar
- 3/4 cup (180mL) molasses
- 1/2 tablespoon (6.5g) vanilla extract
- 3 cups (360g) all-purpose flour
- 1/2 tablespoon (7g) baking powder
- 1 teaspoon (4g) baking soda
- 1 tablespoon (5g) ground ginger
- 1 teaspoon (2.5g) ground cinnamon
- 1/2 teaspoon (1g) ground nutmeg
- 1/4 teaspoon (0.5g) ground cloves
- 1/2 teaspoon (2.5g) salt
Icing:
- 1 cup organic powdered sugar
- 1/4 teaspoon pure vanilla extract
- 1 1/2 to 2 tablespoons unsweetened almond milk, or as needed
How to Make Vegan Gingerbread Cookies
1. Prepare the Dry Ingredients
Start by sifting the dry ingredients. In a large bowl, sift together the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt. Mix everything together until it’s uniform. Set this bowl aside.
2. Cream the Wet Ingredients
In another bowl, add the vegan butter, brown sugar, and molasses. Use a hand mixer or stand mixer to cream everything together until fluffy. Add in the vanilla extract and continue mixing until fully incorporated. If you don’t have a mixer, you can also do this by hand using a whisk.
3. Combine Wet and Dry Mixtures
Carefully add the dry mixture to the wet mixture. Use a spatula or wooden spoon to combine the two until you have a thick dough. Gather the dough into your hands and knead it together to form a large ball.
4. Chill the Dough
Place the dough ball back in the bowl, cover it with plastic wrap, and refrigerate it for 1 hour. This step is important as it helps the dough firm up and makes it easier to roll out.
5. Roll and Cut the Dough
After the dough has chilled, remove it from the fridge. Roll it out on a lightly floured surface to about 1/2-inch thickness. You can also roll it out on parchment paper or a silicone baking mat to avoid distortion when transferring it to the baking sheet.
Once rolled out, use your favorite cookie cutters to cut the dough into shapes. Be sure to leave 1/2-inch between each cookie so they don’t bake into each other.
6. Chill Again
After cutting out the cookies, place them back on the baking sheet and refrigerate for at least 10 minutes. This will help them hold their shape during baking.
7. Bake the Cookies
Preheat your oven to 350°F (175°C). Once the dough is chilled, bake the cookies for 11-13 minutes. Keep an eye on them—if you prefer soft cookies, 11 minutes will do. For crispier cookies, you can bake them a bit longer.
Once done, remove the cookies from the oven and let them rest on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely.
How to Make the Icing
Once your cookies have cooled, it’s time to decorate them!
- In a small bowl, whisk together powdered sugar, vanilla extract, and almond milk to make the icing.
- Adjust the consistency with more almond milk if it’s too thick, or add more powdered sugar if it’s too runny.
- Transfer the icing to a piping bag and decorate your cooled cookies with fun designs or simple lines.
Let the icing rest and harden before stacking or storing the cookies.
Storing Your Vegan Gingerbread Cookies
- Storage: Store your cookies in an airtight container to keep them fresh. If you’ve iced them, be sure to let the icing harden completely before stacking them to avoid smudging.
- Shelf life: These cookies will stay fresh for about 1 week at room temperature. They can also be stored in the fridge for a longer shelf life.
Tips for Perfect Gingerbread Cookies
- Chill the dough: This step helps keep the cookies from spreading too much during baking, ensuring they keep their shape.
- Don’t skip the second chill: Chilling the cut dough on the baking sheet helps the cookies bake more evenly.
- Test your first batch: Baking time can vary based on cookie size and thickness. Bake a test batch first to determine the perfect time for your preference.
- Icing tips: Be sure to let the icing set completely before storing the cookies. If you’re stacking them, place parchment paper between layers to avoid smudging the designs.
Frequently Asked Questions
How should I store the cookies?
Store them in an airtight container at room temperature. If you’ve decorated them with icing, let the icing harden completely before stacking.
Can I make the dough ahead of time?
Yes! You can prepare the dough, wrap it in plastic wrap, and refrigerate it for up to 2 days. You can also freeze the dough for longer storage and thaw it in the fridge overnight before using it.
Can I freeze the baked cookies?
Yes, baked cookies can be stored in the freezer for up to 3 months. To freeze, place them in an airtight container or freezer bag. Be sure to let them cool completely before freezing to prevent condensation.
More Vegan Recipes to Try
If you loved these Vegan Gingerbread Cookies, check out these other vegan holiday treats:
Happy Baking!
These Vegan Gingerbread Cookies are a fun and delicious treat to make with friends and family, especially during the holiday season. With a perfect blend of spices and a soft, chewy texture, these cookies will surely bring comfort and joy to your kitchen. Enjoy the process and have fun decorating!