Vegan Gingerbread Cookies
The tastiest (and cutest) vegan gingerbread cookies. Perfectly-spiced dough can be scooped or rolled out and cut into gingerbread men and women.
- Prep Time: 30 minutes
- Bake Time: 8 minutes
- Total Time: 38 minutes
- Yield: 30 3-inch Cookies 1x
- Category: Cookies
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
1/2 c vegan butter
3/4 c light brown sugar
1/4 c molasses
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
2 c all purpose flour
Instructions
- Make the 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 men and women 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). 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.
- 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.
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.
Find it online: https://censoredbaker.com/vegan-gingerbread-cookies/
