These Vegan Gingerbread Cookies are soft, spicy, and perfect for the holidays! Made with warm ginger, cinnamon, and molasses, they fill your kitchen with a cozy smell.
Who can resist a cookie that looks cute and tastes great? I love decorating them with icing and sharing them with friends. It’s like holiday cheer with every bite! 🎉
They’re simple to make, and you can even sneak in some added spices if you’re feeling adventurous. Trust me, they’d make great gifts too, but good luck keeping them around! 😉
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your cookies. If you’re gluten-free, you can substitute with a 1:1 gluten-free flour blend. Just keep in mind that the texture might differ a bit.
Coconut Oil: I like using melted coconut oil for its rich flavor, but you can also use vegetable or canola oil if that’s what you have on hand. Make sure it’s neutral in taste.
Molasses: Unsulphured molasses adds deep flavor and moisture. If you don’t have it, dark maple syrup or agave syrup can work, but the cookies will be less spicy and dark.
Brown Sugar: Using packed brown sugar adds to the sweetness and chewiness of the cookies. Coconut sugar is a nice substitute if you’re looking for something less refined.
How Do You Ensure Your Cookies Keep Their Shape?
To avoid cookie mishaps and ensure they hold their shape while baking, here are a few tips:
- **Chill the Dough:** After mixing, wrap the dough and refrigerate for at least an hour. This firms it up and helps cookies keep their shape.
- **Rolling Out:** Roll the dough on a lightly floured surface to prevent sticking. Aim for about 1/4 inch thickness, so they bake evenly.
- **Baking Time:** Keep an eye on baking. Remove them when the edges are set but the centers are still soft. They will firm up as they cool.
With these tips, your cookies will look as good as they taste! Happy baking!
Vegan Gingerbread Cookies
Ingredients You’ll Need:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup coconut oil, melted (or another neutral oil)
- 1/2 cup brown sugar, packed
- 1/4 cup unsulphured molasses
- 1/4 cup unsweetened applesauce
- 1 teaspoon pure vanilla extract
For the Icing:
- 1 cup powdered sugar
- 1-2 tablespoons plant-based milk (such as almond or soy)
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This delightful recipe takes about 20 minutes of preparation time, plus at least 1 hour to chill the dough. Baking the cookies will take around 8-10 minutes. Set aside a little extra time for decorating, which is the fun part! Overall, you can expect to spend about 2 hours to have these tasty treats ready to share.
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and salt. This will create a flavorful base for your cookies!
2. Prepare the Wet Ingredients:
In another bowl, combine the melted coconut oil with the packed brown sugar. Mix until smooth. Then, add in the unsulphured molasses, unsweetened applesauce, and pure vanilla extract, stirring everything together until well combined.
3. Combine the Mixtures:
Gradually add the dry ingredient mixture to the bowl of wet ingredients. Stir until a dough starts to form. If your dough feels too sticky, don’t hesitate to add a touch more flour until it reaches a more manageable consistency.
4. Chill the Dough:
Once your dough is ready, divide it in half and flatten each half into a disk. Wrap each disk in plastic wrap and refrigerate for at least 1 hour. This chilling time helps the cookies keep their shape when baking.
5. Preheat and Prepare for Baking:
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent the cookies from sticking.
6. Roll Out and Cut Shapes:
On a lightly floured countertop, roll out one disk of chilled dough to about 1/4 inch thick. Use cookie cutters (gingerbread men are a classic choice!) to cut out fun shapes and transfer them to the prepared baking sheets.
7. Bake:
Bake the cookies in the preheated oven for about 8-10 minutes. You’ll know they’re done when the edges set but the centers are still soft. Remove them from the oven and allow to cool completely on wire racks.
8. Make the Icing:
For the icing, whisk together the powdered sugar, plant-based milk, and vanilla extract until smooth. If the icing is too thick, add a little more milk until you reach your desired consistency.
9. Decorate the Cookies:
Once your cookies are completely cooled, use a piping bag or a zip-top bag with a small corner snipped to decorate them with the icing. Have fun with the designs!
10. Store and Enjoy:
Allow the icing to set before serving or storing. Keep your delicious vegan gingerbread cookies in an airtight container, where they will stay fresh for up to one week.
Enjoy your festive vegan gingerbread cookies, deliciously spiced and perfect for holiday treats! 🎄🍪
Can I Use Gluten-Free Flour for This Recipe?
Yes, you can substitute all-purpose flour with a 1:1 gluten-free flour blend. Just be aware that the texture and flavor might slightly differ, but they will still be delicious!
What Can I Substitute for Coconut Oil?
If you don’t have coconut oil, you can use any neutral oil like vegetable or canola oil. Alternatively, you can use vegan butter for a richer flavor.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature. They should stay fresh for about a week. If you’re planning to keep them longer, consider freezing them!
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough and refrigerate it for up to 3 days before baking. Just make sure to let it sit at room temperature for a bit before rolling it out if it’s too hard.