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). 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.

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.

How do I make the cookies softer or crunchier?

For softer cookies, roll the dough slightly thicker (about 1/4 inch) and bake for a shorter time, just until the edges are set. For crunchier cookies, roll the dough thinner (about 1/8 inch) and bake a little longer.

What if I don’t have all the spices?

Ginger is essential, but if you’re missing other spices like nutmeg or cloves, you can still make delicious cookies with cinnamon and ginger as the primary flavors.

Can I use this recipe to make a gingerbread house?

Yes, but you’ll need to adjust the recipe slightly for sturdier pieces. Reduce the baking powder to prevent puffing and roll the dough slightly thinner (1/8 inch).

Vegan Gingerbread Cookies

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The tastiest (and cutest) vegan gingerbread cookies. Perfectly-spiced dough perfect for rolling, cutting and decorating.

Author: Lyndsey Hiltner
Prep Time: 30 minutes
Bake Time: 10 minutes
Total Time: 40 minutes
Yield: 30 3-inch Cookies 1x
Category: Cookies
Method: Bake
Cuisine: American
Diet: Vegan

Ingredients

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For the Cookies

1/2 cup vegan butter

3/4 cup light brown sugar

1/4 cup molasses

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

2 cups all purpose flour

For the Icing

1 1/2 cups powdered sugar

1-3 tablespoons nondairy milk*

1 tablespoon agave nectar

1/2 teaspoon vanilla extract

pinch of salt

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Instructions

Cookie Dough: In a large bowl, cream together the vegan butter, brown sugar, molasses and vanilla using an electric hand mixer. Continue until light and fluffy. This should take about 1 minute. 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.
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. Cookie dough can keep like this for up to 48 hours.
Roll Out Dough: Remove cookie dough from the fridge and allow it to sit at room temperature for 10 minutes. Roll it out on a lightly floured surface with a rolling pin. You’ll want the dough to be about 1/4 inch thick. Cut out the gingerbread people using a cookie cutter, placing the cut cookies on a baking sheet lined with parchment paper as you work. You want to leave at least 2 inches of space between the cookies. Pull scraps together and re-roll dough as needed. If you find the dough is losing structure, place it in the fridge to firm up for 10 minutes.
Bake: Preheat oven to 350 degrees F (175 C). Transfer baking sheet to the center rack of preheated oven and bake for 8-10 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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.
Decorate: Once cookies have cooled completely you can begin to decorate. Pipe or spread the icing onto the cookies as desired.

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Notes

*Cookies will keep in an airtight container at room temperature for 2-3 days. Unfrosted cookies can also be frozen for up to 1 month.

*This recipe will make multiple batches of cookies. Keep the unused dough in the refrigerator between batches.

*If you find your cookies are spreading more than you’d like you can double chill the dough. Once your cookies have been cut out and placed on the baking sheet, place the baking sheet in the freezer to chill for an additional ten minutes. This will give your cookies a sharper look.