Vegan Gingerbread Cookies

These Vegan Gingerbread Cookies are soft, chewy and packed with warm and flavorful spices. They’re delicious on its own and sturdy enough to decorate!

Have you ever wondered how to make your house smell like Christmas? I can help you with that. Just bake a batch of these Gingerbread Cookies and your house will smell not only like Christmas but also like Heaven. Yes, these cookies smell and taste heavenly!

Ingredients

And the best part is that you only need a bunch of ingredients I’m sure you already have in your pantry right now:

Flour. Plain all-purpose flour is what I usually use here. To make it gluten-free, substitute all-purpose flour for all-purpose gluten-free flour at a ratio of 1:1.

Sugar. You can either use brown or cane sugar. I love both. They’re less processed than white sugar and keep their molasses content.

Dairy free butter. I used margarine. Any plant based butter will work great for this recipe.

Molasses. If you ran out of molasses, you can substitute them for dark corn syrup, maple syrup or, even, agave syrup. They have a milder flavor but a similar consistency.

Cinnamon. It’s basically the combination of these four spices what gives this recipe its characteristic flavor.

Ginger. Cinnamon and ginger are the two main spices in this recipe.

Cloves. Optional. Cinnamon and ginger are the most commonly used for gingerbread cookies but I can’t help to add cloves and nutmeg, their deep flavour

Nutmeg. Optional too. Anyway, ¼ teaspoon of that spice won’t hurt your cookies, trust me.

Baking soda. It serves to lift your cookies during baking.

Baking powder. With the addition of baking powder, you get fluffier and softer cookies.

How to make Vegan Gingerbread Cookies

Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is just a summary of the process. 

Those Gingerbread Cookies are one of the easiest cookies on Earth, believe me. They can be made in one bowl and with no electric mixer. In case you haven’t got one, you can use a wooden spoon or a spatula. Nevertheless, using a hand or stand mixer will make the job easier for you.

And now, let’s get down to the nitty-gritty of the gingerbread making:

1. First, you have to mix the butter and the sugar. Whisk it well until it gets paler and fluffier.
2. Then, sift in the flour, baking soda, baking powder, salt, ginger, cinnamon, cloves and nutmeg. Combine everything.
3. Add the molasses and mix again. At that point the dough can be a bit thick, use your hands to mix everything well.
4. Let the dough chill for 3-4 hours, ideally overnight.
5. Preheat the oven, line a baking sheet, roll the dough ⅙ inch thick (4mm) and cut out the cookies. Once baked they’re ⅕ inch thick (5mm), which is thick enough for my taste.
6. Bake the cookies for 12-15 minutes. Let them cool down completely before removing from baking sheet.

Tips to Make the Best Cookies

MAKE AHEAD: You can make the dough ahead and keep it in the fridge. Form a ball and wrap it with cling film or roll the dough out between two sheets of parchment paper and refrigerate.  Also, you can prepare the dough ahead of time and freeze it.

Once you’re ready to use it, taw it in the refrigerator for a few hours, or on the counter for 1-2 hours. Cut out the cookies when the dough is still cold, it’s easier that way.

DON’T OVER BAKE: Bake for 12 minutes if you like chewy cookies or 15 minutes if you prefer crispier ones .

GLUTEN-FREE: To make it gluten-free, substitute all-purpose flour for AP gluten-free flour mix at a ratio of 1:1. 

RECIPE

Vegan Gingerbread Cookies

NATALIA @ SIMPLE GREEN RECIPES

These Vegan Gingerbread Cookies are soft, chewy and packed with warm and flavorful spices. They’re delicious on its own and sturdy enough to decorate. 

4.75 from 20 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 12 mins

Total Time 1 hr 22 mins

Servings 25 medium cookies

Ingredients

  

1x2x3x

• ▢ ½ cup vegetable butter room temperature
• ▢ ½ cup brown sugar
• ▢ 2 ½ cups all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ 1 teaspoon ground ginger
• ▢ ½ teaspoon ground cinnamon
• ▢ ¼ teaspoon ground cloves
• ▢ ¼ teaspoon ground nutmeg
• ▢ ⅓ cup molasses

Instructions

 

• In a large bowl or the bowl of your stand mixer fitted with the paddle attachment, cream the butter and the sugar. Beat until it gets paler and fluffier. Scrape down the sides of the bowl once or twice. 
• Then, sift in the flour, baking powder, baking soda, salt, ginger, cinnamon, cloves and nutmeg. Mix on low speed until combined.
• Add the molasses and keep beating on low speed until just incorporated. At that point the dough can be a bit thick, beat on high speed until everything is well combined. 
• Place the dough onto a sheet of parchment paper, divide the dough in half and form two ball. Flatten each ball and refrigerate. Let the dough chill for at least 1 hour, ideally overnight. 
• Line a baking sheet and preheat the oven to 350º F/ 175º C. Unwrap the dough and place it between two sheets of parchment paper. Roll the dough ⅙” thick (4 mm) and cut out the cookies. Once baked they’re ⅕ inch thick (5mm).
• For thinner cookies, roll the dough to ⅛” inch thick. If you aim to create a gingerbread house, roll it to ¼” inch thick. 
• Line a baking sheet with parchment paper and place the cut out cookies. Bake for about 12 -15 minutes. Let them cool down completely before removing from baking sheet. 

Notes

MAKE AHEAD: You can make the dough ahead and keep it in the fridge. Form a ball and wrap it with cling film or roll the dough out between two sheets of parchment paper and refrigerate.  

Also, you can prepare the dough ahead of time and freeze it. Once you’re ready to use it, taw it in the refrigerator for a few hours, or on the counter for 1-2 hours. 

Cut out the cookies when the dough is still cold, it’s easier that way. 

DON’T OVER BAKE: Bake for 12 minutes if you like chewy cookies or 15 minutes if you prefer crispier ones . 

GLUTEN-FREE: To make it gluten-free, substitute all-purpose flour for AP gluten-free flour mix at a ratio of 1:1. 

NUTRITION INFORMATION

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. 

See our full nutrition disclosure. 

Nutrition

Serving: 30gramsCalories: 78kcalCarbohydrates: 17gProtein: 1gFat: 1gCholesterol: 1mgSodium: 95mgSugar: 7g

Course Breakfast

Keyword BREAKFAST, COOKIE, DAIRY FREE, DECORATED, EASY, EGG FREE, Gluten free, HEALTHY, SNACK, SOFT, Vegan

Tried this recipe?Let us know how it was!

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Gingerbread House Recipe by Sally’s Baking Addiction