Vegan Gingerbread Cookies

Happy "12 Days of Vegan Christmas Cookies!" It's Day 5 and it's FINALLY time for me to share these Vegan Gingerbread Cookies with you. To put it lightly, these are incredible gingerbread cookies. Perfect for the holiday season and super versatile. Scoop the dough right onto the sheet or roll it out and cut out little gingerbread men and women. Let's learn how to make them!

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Ingredients Needed for Vegan Gingerbread Cookies

Wet Ingredients

• Vegan Butter (½ cup): Vegan butter serves as the primary fat in the recipe, contributing to the richness and flavor of the cookies. It also helps create a tender and moist texture.
• Light Brown Sugar (¾ cup): Brown sugar adds sweetness and moisture to the cookies. Its molasses content enhances the depth of flavor and contributes to the soft and chewy texture of gingerbread cookies.
• Molasses (¼ cup): Molasses is a key ingredient in gingerbread cookies, providing a robust, distinctive flavor. It also contributes to the cookies' characteristic dark color and chewy texture.
• Vanilla Extract (1 teaspoon): Vanilla extract enhances the overall flavor profile of the cookies, adding a sweet and aromatic undertone. It complements the spices and adds depth to the gingerbread flavor.

Dry Ingredients

• Baking Soda (½ teaspoon): Baking soda is a leavening agent that helps the cookies rise. It reacts with the acid in molasses, contributing to the soft and puffy texture of the cookies.
• Baking Powder (½ teaspoon): Baking powder provides additional leavening, helping the cookies rise and become light and fluffy. It works in conjunction with baking soda for optimal texture.
• Salt (½ teaspoon): Salt enhances the overall flavor of the cookies, balancing the sweetness and intensifying the spices. It also helps strengthen the gluten structure in the flour.
• Ground Ginger (2 teaspoons): Ground ginger is the star spice in gingerbread cookies, providing the characteristic warm and spicy flavor. It adds depth and complexity to the cookies.
• Ground Cinnamon (1 teaspoon): Cinnamon contributes a sweet and woody flavor to the cookies, enhancing the overall warmth and richness. It complements the ginger and adds a comforting aroma.
• Ground Nutmeg (½ teaspoon): Nutmeg adds a hint of nuttiness and warmth to the cookies. It complements the other spices and contributes to the well-rounded flavor profile.
• Ground Cloves (½ teaspoon): Cloves provide a pungent and aromatic flavor to the cookies. They add depth and complexity, contributing to the overall spiced character of gingerbread.
• All-Purpose Flour (2 cups): Flour is the main structural ingredient, providing the necessary bulk and structure for the cookies. It forms the base of the dough and contributes to the final texture.

Steps for Making Vegan Gingerbread Cookies (with pictures!)

1. Make the Cookie Dough: In a large bowl, cream together the vegan butter, brown sugar, molasses and vanilla using an electric hand mixer. Add baking soda, baking powder, salt and spices to the bowl. Beat again until ingredients are evenly distributed. Beat in the flour until a very thick dough comes together.
2. Chill: Form the cookie dough into a large disk and wrap tightly in plastic wrap. Place in the refrigerator to chill for at least 1 hour.
3. Roll Out Dough: Roll cookie dough out on a lightly floured surface with a rolling pin. You’ll want the dough to be about ¼ inch thick. Cut out the gingerbread men and women using a cookie cutter, placing the cut cookies on a baking sheet lined with parchment paper as you work. Place sheet in the fridge to firm up cookies for 10 minutes.
4. Bake: Preheat oven to 350 degrees F (175 C). Place baking sheet on center rack of preheated oven and bake for 8 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
5. Make the Icing: While the cookies cool, make the icing. In a medium sized bowl, whisk together the powdered sugar, nondairy milk, agave nectar, vanilla extract and salt until smooth. If you’d like to pipe the icing, use the lesser amount of nondairy milk. If you’d like to spread the icing or dip the cookies, use the larger amount.
6. Decorate: Once cookies have cooled completely you can begin to decorate. Pipe or spread the icing onto the cookies as desired. 

Tips for Making Vegan Gingerbread Cookies

1. Chill the Dough: Refrigerate the cookie dough for at least an hour before rolling and cutting. Chilled dough is easier to handle, and it helps the cookies maintain their shapes during baking.
2. Rolling Thickness: Roll out the dough to a consistent thickness to ensure even baking. If the dough is too thick, the cookies may be doughy, and if it's too thin, they may become too crispy.
3. Use Quality Molasses: Choose a high-quality molasses for richer flavor. Dark molasses works well for a deeper, more intense taste, while light molasses provides a milder flavor.
4. Adjust Spice Levels: Customize the spice levels to suit your taste. If you enjoy a more robust flavor, consider adding a touch more ground ginger, cinnamon, nutmeg, or cloves.
5. Choose Vegan Butter Wisely: Select a vegan butter that is suitable for baking and has a good flavor. Make sure it's at room temperature when incorporating it into the dough.
6. Flour for Rolling: When rolling out the dough, use a light dusting of flour on the rolling pin and work surface to prevent sticking. Too much flour can make the cookies dry, so use it sparingly.
7. Silpat or Parchment Paper: Line your baking sheets with a silicone baking mat (Silpat) or parchment paper to prevent sticking and make cleanup easier.
8. Avoid Overmixing: Mix the ingredients until just combined. Overmixing can lead to tougher cookies. Once the ingredients are incorporated, stop mixing.
9. Preheat the Oven: Ensure that your oven is fully preheated before placing the cookies inside. This helps them bake evenly and retain their shape.
10. Use Cookie Cutters: Use gingerbread-shaped cookie cutters for festive shapes. If the dough sticks to the cutter, dip it in flour between cuts.

Frequently Asked Questions

Can I use coconut oil instead of vegan butter in my vegan gingerbread cookie recipe?

Yes, you can substitute coconut oil for vegan butter in gingerbread cookies. Ensure that the coconut oil is in a solid state (not melted) and use it in the same quantity as specified for vegan butter in the recipe. Keep in mind this will alter the taste and texture slightly.

Can I make gingerbread cookies without molasses?

Molasses is a key ingredient in traditional gingerbread cookies, providing both flavor and moisture. However, if you don't have molasses, you can try substituting with maple syrup or dark agave nectar, though the flavor profile will differ.

How do I prevent my vegan gingerbread cookies from spreading too much?

To prevent excessive spreading, ensure that your cookie dough is thoroughly chilled before baking. Use a baking sheet lined with parchment paper or a silicone baking mat and space the cookie dough at least 2 inches apart. I like to freeze the cut out cookies on the baking sheet for 10 minutes before baking.

Can I freeze the gingerbread cookie dough for later use?

Yes, you can freeze gingerbread cookie dough. Shape the dough into a disc, wrap it tightly in plastic wrap, and place it in a freezer bag. Thaw the dough in the refrigerator before rolling and cutting.

Can I decorate vegan gingerbread cookies with icing?

Yes, you can decorate vegan gingerbread cookies with vegan royal icing using the recipe below. Icing can be piped or spread.

Can I use whole wheat flour in place of all-purpose flour in my vegan gingerbread cookies?

While you can use whole wheat flour, it will produce a denser cookie with a different texture. If substituting, consider using a blend of whole wheat and all-purpose flour for a balance of flavor and texture.

Can I make soft or crispy gingerbread cookies?

Adjusting the baking time can influence the texture of your gingerbread cookies. For softer cookies, bake for less time, and for crispier cookies, extend the baking time slightly. Keep a close eye to prevent overbaking.

Can I use ground fresh ginger instead of powdered ginger in the cookies?

Yes, you can use freshly grated ginger for a more intense and vibrant flavor. Adjust the quantity to taste, as fresh ginger can be stronger than ground ginger.

How to Serve Vegan Gingerbread Cookies

Serving vegan gingerbread cookies super fun and there are various creative ways to present and enjoy these treats. Here are some serving ideas:

1. Classic Presentation: Arrange the gingerbread cookies on a festive platter or a tiered serving tray for a classic presentation. You can dust them with a light sprinkle of powdered sugar for an added touch.
2. Icing and Decorating: Decorate the cookies with vegan icing or frosting. You can use festive colors, create intricate designs, or even add edible glitter for a more glamorous presentation.
3. Dipping Station: Set up a dipping station with bowls of melted vegan chocolate or icing. Allow guests to dip their gingerbread cookies for an extra layer of sweetness and decoration.
4. Gift Wrapping: Package individual or a selection of gingerbread cookies in festive gift bags or boxes. This makes for a thoughtful homemade gift during the holiday season.
5. Cookie Sandwiches: Create gingerbread cookie sandwiches by spreading vegan frosting or dairy-free cream between two cookies. This adds a creamy layer and transforms them into a delightful dessert.
6. Hot Beverage Pairing: Serve the gingerbread cookies with hot beverages such as vegan hot chocolate, herbal tea, or coffee. The warmth of the drinks complements the spiced flavor of the cookies.
7. Gingerbread Cookie Crumbs as Toppings: Crush gingerbread cookies into coarse crumbs and use them as a festive topping for vegan ice cream, dairy-free yogurt, or even on a slice of vegan cheesecake.
8. Gingerbread Cookie Pops: Insert vegan lollipop sticks into gingerbread cookies before baking or attach them with vegan icing afterward. This turns them into cute and portable gingerbread cookie pops.

How to Store Vegan Gingerbread Cookies

Proper storage is crucial to maintain the freshness and texture of your vegan gingerbread cookies. Here's how to store them:

1. Cool Completely: Allow the gingerbread cookies to cool completely on a wire rack before storing. If you store them while still warm, condensation can form, making the cookies soggy.
2. Airtight Container: Place the cooled cookies in an airtight container with a tight-sealing lid. This helps prevent air and moisture from affecting the texture of the cookies.
3. Layering with Parchment Paper: If you need to stack multiple layers of cookies in the container, place a sheet of parchment paper between each layer. This prevents the cookies from sticking together and maintains their appearance.
4. Room Temperature: If you plan to consume the cookies within a few days, storing them at room temperature is generally suitable. Ensure the storage area is cool, dry, and away from direct sunlight.
5. Refrigeration (Optional): If you want to extend the shelf life, especially in warmer climates, you can store the cookies in the refrigerator. Again, use an airtight container to prevent the cookies from absorbing any odors from the fridge.
6. Freezing: To store cookies for an extended period, consider freezing them. Place the cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a zip-top freezer bag or airtight container, placing parchment paper between layers.When ready to enjoy, thaw the cookies at room temperature. If desired, you can refresh them in a preheated oven for a few minutes to regain crispiness.
7. Avoid Mixing with Strongly Flavored Foods: Be cautious about storing cookies near strongly flavored foods in the refrigerator or freezer, as cookies can absorb odors.

Please remember if you make this recipe to snap a pic and share with @censoredbaker on instagram!

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