vegan gingerbread cookie recipe

Written BySheba G Updated On
vegan gingerbread cookie recipe
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I love making vegan gingerbread cookies for my family. They’re a perfect treat for any occasion, and everyone in the house enjoys them.

The best part is that they’re incredibly easy to make and require only a few ingredients. I’ve been making this recipe for years, and it’s always a hit with my kids and husband.

The secret to this recipe is using molasses instead of sugar, which gives the cookies a rich, deep flavor. My kids love helping me in the kitchen, measuring out the spices and mixing the dough.

It’s a great way to spend time together and create memories. Plus, these cookies are a great alternative to traditional gingerbread for those who follow a plant-based diet.

They’re also perfect for holiday gatherings or potlucks, as they’re easy to package and transport. I like to store them in an airtight container on the counter for up to 5 days, or freeze them for up to 2 months.

When it comes to storage, I recommend keeping them away from direct sunlight to maintain their texture and flavor.

Vegan Gingerbread Cookies

Vegan Gingerbread Cookies

4.9 from 1692 votes

Soft, chewy, and perfectly spiced vegan gingerbread cookies. These cookies are easy to make and a great treat for the holiday season.

Prep Time20 mins
Cook Time12 mins
Resting Time0 mins
Total Time32 mins
Servings: 24Cuisine: InternationalCalories: 120 kcal

🥘Ingredients

For the Dough

2 1/2 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
1 1/2 tsp ground ginger
1 1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/4 cup non-dairy milk
1/2 cup vegan butter, softened
3/4 cup brown sugar
1/4 cup molasses
1 tsp vanilla extract

For Rolling and Baking

1/2 cup powdered sugar
vegan-friendly non-stick spray

👨‍🍳Directions

1Preheat oven to 375°F.
2Line a baking sheet with parchment paper.
3In a small bowl, mix powdered sugar with 1 tablespoon of non-dairy milk to create a glaze for rolling out the dough.
Set aside.
4In a medium mixing bowl, combine flour, salt, baking soda, ground ginger, ground cinnamon, ground cloves, and ground nutmeg.
Set aside.
5In a large mixing bowl, cream together vegan butter and brown sugar using an electric mixer until light and fluffy.
6Add molasses and vanilla extract, then mix until well combined.
7Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
8Add non-dairy milk as needed to achieve a soft dough.
9Mix in the non-dairy milk, 1 tablespoon at a time, until a soft dough forms.
10Knead the dough gently on a lightly floured surface.
11Roll out the dough on a lightly floured surface to about 1/4-inch thickness.
12Use cookie cutters to cut out desired shapes.
13Place the cut-out cookies on the prepared baking sheet, spacing them about 1 inch apart.
14Bake for 8-12 minutes, or until the edges are lightly golden.
15Allow the cookies to cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.
16Once cool, dust with powdered sugar if desired.
17Serve and enjoy.

🔧Equipment

Mixing bowl
Electric mixer
Baking sheet
Rolling pin
Cookie cutters
Oven

📊Nutrition Facts (per serving)

🔥Calories: 120 kcal🧈Total Fat: 3g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 100mg🌾Total Carbs: 22g🥦Dietary Fiber: 1g🍬Sugars: 14g🥩Protein: 1g

📝Notes

Tips: Store cookies in an airtight container at room temperature for up to a week. For a festive touch, use holiday-themed cookie cutters.

Watch Video Of How Vegan Gingerbread Cookies Works

These vegan gingerbread cookies are always a great idea for any occasion. They are perfect for family gatherings, holiday parties, or a simple weekend treat. I love that they are vegan and free from common allergens, so everyone can enjoy them. I also love that they are so versatile.

You can enjoy them plain, or add some icing to make them extra special. I like to add a simple glaze made from powdered sugar and a little bit of water or lemon juice. It is a great way to make the cookies look extra festive. These cookies are a great way to get your kids involved in the kitchen.

They will love seeing the finished product and be proud of their hard work. These cookies are a great way to introduce your kids to baking and cooking. They are a perfect option for those with dietary restrictions, as they are free from common allergens like dairy and eggs. You can store the cookies in an airtight container at room temperature for up to a week, or freeze them for up to three months.

You can also reheat them in the oven at 350 degrees Fahrenheit for about 5 minutes to make them warm and fresh. This recipe is a great way to enjoy a traditional holiday treat without any of the guilt. They are delicious, easy to make, and perfect for any occasion. My family loves them, and I know yours will too.

❓ Frequently Asked Questions About Vegan Gingerbread Cookies

Q: What type of flour is best for this recipe?

For this vegan gingerbread cookie recipe, I recommend using a combination of all-purpose flour and whole wheat flour for added nutrition and texture.

Q: Can I substitute the molasses with another sweetener?

While you can use other sweeteners like maple syrup or agave nectar, keep in mind that it will alter the flavor of the cookies.

Q: Do I need to chill the dough before baking?

No, you can skip chilling the dough if you’re short on time.

Q: Can I make these cookies gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend and adjust the liquid content accordingly.

Q: How long do these cookies stay fresh?

The cookies will stay fresh for up to 5 days at room temperature or 2 months in an airtight container in the freezer.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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