These vegan gingerbread cookies are warm and cozy, perfect for the holidays. With spices like ginger and cinnamon, they have a nice, sweet kick!
Making these cookies is always a fun time! I love to decorate them with icing and sprinkles. Plus, they smell amazing while they bake—what’s not to love? 🎉
Whether you’re sharing them or enjoying them yourself, they’re a delightful treat that’s so easy to whip up. Trust me, you won’t want to stop at just one!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your cookies. To make them gluten-free, you can swap it with a gluten-free all-purpose blend. My personal favorite is a mix that includes almond flour for added texture!
Coconut Oil: Make sure it is solid; melted won’t work the same way. If you can’t find coconut oil, vegan butter or margarine can be a good substitute, but it may slightly change the flavor.
Brown Sugar: It gives a rich sweetness. If you’re out, you can mix white sugar with a bit of molasses to replicate that deep flavor. I often use coconut sugar for a lower glycemic option, and it tastes great!
Molasses: This ingredient provides moisture and that classic gingerbread flavor. If you’re running low, maple syrup can be a tasty alternative, though it’s sweeter and less robust.
Aquafaba: This chickpea brine works wonders as an egg replacement! If you don’t have it on hand, you can use a little bit of plant-based milk – just know the icing might not hold its shape as well.
How Do I Make Sure My Cookies Don’t Spread Too Much?
The key to avoiding cookie spread lies in chilling your dough. After mixing, split the dough, flatten it, and wrap it tightly. Chill for at least an hour, or even overnight if you have time. This step firms up the fats and helps maintain their shape while baking.
- Preheat your oven just before you’re ready to bake. A hot oven helps set the edges quickly.
- Another tip is to roll your dough to the recommended thickness consistently. Too thin, and they will spread more than desired.
- Lastly, make sure your baking sheets are truly cold before placing the cookies on them. Warm sheets can lead to more spread.
With these tips in your back pocket, you’re all set to create delicious vegan gingerbread cookies that hold their shape beautifully! Enjoy the baking fun!
Vegan Gingerbread Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/4 cup coconut oil (solid, not melted)
- 1/4 cup brown sugar, packed
- 1/4 cup molasses
- 1/4 cup unsweetened applesauce
- 1 tsp vanilla extract
For the Vegan Royal Icing:
- 1 cup powdered sugar
- 1-2 tbsp aquafaba (chickpea brine)
- 1/4 tsp vanilla extract
How Much Time Will You Need?
This recipe will take about 20 minutes to prep, plus 1 hour for chilling the dough, and 8-10 minutes to bake. Allow some extra time for cooling, and if you’re decorating with icing, factor in additional time for that as well. Overall, you’re looking at about 2 hours from start to finish, including cooling and decorating!
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and salt. Make sure everything is well combined and set this bowl aside.
2. Cream the Coconut Oil and Sugar:
In a large bowl, combine the solid coconut oil and brown sugar. Using a hand mixer or stand mixer, beat them together until creamy and well combined. It should be smooth and have a light texture.
3. Mix in the Wet Ingredients:
Add the molasses, unsweetened applesauce, and vanilla extract to the bowl. Mix everything together until well incorporated. The batter might look a bit thick, but that’s perfect!
4. Combine the Mixtures:
Gradually add the dry ingredient mixture to the wet ingredients, stirring until a dough forms. If you find that the dough is too sticky, add a bit more flour, one tablespoon at a time, until you get the right consistency.
5. Chill the Dough:
Divide the dough into two halves, flatten each half into a disk, wrap it in plastic wrap, and chill it in the refrigerator for at least one hour, or overnight for best results. This step is crucial to help the cookies hold their shape!
6. Preheat and Prepare the Baking Sheets:
When ready to bake, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
7. Roll and Cut the Cookies:
On a lightly floured surface, take one disk of chilled dough and roll it out to about 1/4-inch thickness. Use gingerbread cookie cutters to cut out shapes like gingerbread men, trees, and snowflakes! Place the cookies about an inch apart on the prepared baking sheets.
8. Bake the Cookies:
Bake in the preheated oven for 8-10 minutes or until the edges are just starting to firm. Remember, these cookies are best when they’re soft, so avoid overbaking!
9. Cool Down:
Allow the cookies to cool on the baking sheet for about 5 minutes, then carefully transfer them to a wire rack to cool completely. This is the hard part, but the smell will keep you excited!
10. Make the Vegan Royal Icing:
In a small bowl, whisk together the powdered sugar, aquafaba, and vanilla extract until smooth and thick but still pipeable. If it’s too thick, you can add a little more aquafaba; if it’s too thin, add more powdered sugar.
11. Decorate the Cookies:
Transfer the icing into a piping bag or a zip-top bag with a corner snipped and get creative! Decorate your cooled cookies as desired. Let the icing set before serving or storing your delicious gingerbread creations.
Enjoy your festive vegan gingerbread cookies that are perfectly spiced and beautifully decorated! They are sure to be a hit during the holidays! 🎄✨
Can I Use a Different Sweetener Instead of Brown Sugar?
Absolutely! You can substitute brown sugar with coconut sugar or even white sugar mixed with a bit of molasses to mimic that rich flavor. Just remember that the texture might change slightly, and coconut sugar will give a more caramel-like profile.
How Do I Store Leftover Gingerbread Cookies?
Store the baked gingerbread cookies in an airtight container at room temperature for up to a week. If you want to keep them fresher longer, you can freeze them. Just make sure they are in a freezer-safe container, and they can last up to three months.
What If My Dough Is Too Stiff to Roll Out?
If your dough feels too stiff, try letting it sit at room temperature for a few minutes. If it’s still too hard, you can mix in a teaspoon of non-dairy milk to soften it up. Adding moisture should make it much easier to roll out.
Can I Make These Cookies Gluten-Free?
Yes! To make gluten-free vegan gingerbread cookies, substitute the all-purpose flour with a gluten-free flour blend. Look for blends that specifically state they work for baking as it will provide the right texture.