Vegan Gingerbread Cookies (Soft, Chewy & Perfect for Cut-Outs)
These Vegan Gingerbread Cookies are soft, chewy, and perfect for cut-outs! Made with rich molasses and warm spices, they hold their shape beautifully while staying tender; never dry or crumbly. Roll, cut, and decorate them into classic gingerbread men, stars, or holiday shapes for a festive cookie that tastes just as good as it looks. Whether you frost them, add candy buttons, or keep them simple, this easy vegan recipe will be your go-to holiday favorite.
Servings: cookies (varies by cookie cutter size)
Ingredients
For the cookies:
- 3 cup(s) all-purpose flour
- 1 teaspoon(s) baking soda
- 1 tablespoon(s) ground ginger (yes, tablespoon)
- 2 teaspoon(s) ground cinnamon
- ½ teaspoon(s) ground cloves
- ½ teaspoon(s) ground nutmeg
- ½ teaspoon(s) salt
- ¾ cup(s) vegan butter
- 1 cup(s) brown sugar
- ⅔ cup(s) unsulphured molasses (not blackstrap)
- 1 teaspoon(s) vanilla extract
For the icing:
- 1 cup(s) powdered sugar
- 1 - 2 tablespoon(s) plant-based milk (such as oat or soy)
- Sprinkles or candies optional, for decoration
Instructions
- Mix the dry ingredients: In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
- Cream the butter and sugar: In another large bowl using an electric mixer, beat the vegan butter and brown sugar on medium-high until light and fluffy. Then, mix in the molasses and vanilla until evenly blended.
- Combine the dough: Add the dry ingredients to the wet and mix on low until a thick dough forms. It should be soft but hold together. If the dough seems too sticky, add 1–2 more tablespoons (8–16 g) flour until it holds together.
- Chill: Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 2 hours (or up to 3 days). Chilling helps the dough firm up for rolling and cutting.
- Preheat and prep: When ready to bake, preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
- Roll and cut: On a lightly floured surface or between two sheets of parchment, roll one dough disc to about ¼ inch (6 mm) thick. Cut into shapes with cookie cutters and transfer to baking sheets. Gather and re-roll scraps until all dough is used.
- Bake: Bake for 8–9 minutes, until cookies look puffy, slightly lighter in color, and may have small cracks. Do not overbake, this keeps them chewy. Let cool on the baking sheet for at least 10 minutes before transfering them to a wire rack; they will flatten as they cool.
- Make the icing: Whisk powdered sugar with 1 tablespoon plant-based milk. Add more milk, 1 teaspoon at a time, until your desired icing consistency is reached.
- Decorate: Once cooled completely, decorate with icing, sprinkles, or candies as desired.
Notes
Storage: Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 2 months. You can also freeze the dough discs for up to 2 months. Thaw in the fridge before rolling and baking.
Gluten-Free: Try a 1:1 gluten-free all-purpose baking blend. Results may be slightly more fragile, but chilling the dough and baking on parchment helps.
Molasses Note: Use light unsulphured molasses (often labeled “original” or “mild”). Avoid blackstrap molasses, it’s too bitter for this style of cake.
Nutrition
Serving: 1cookie with icing (recipe makes 30 cookies) | Calories: 150kcal | Carbohydrates: 27g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 115mg | Potassium: 138mg | Fiber: 0.5g | Sugar: 17g | Vitamin A: 2IU | Vitamin C: 0.04mg | Calcium: 26mg | Iron: 1mg
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