Whenever I think about Christmas baking, I always think of gingerbread cookies. I mean, what’s Christmas without them? These are your classic gingerbread cookies, but vegan of course! They have the same great flavor, perfectly spiced, and their cute little smiles. If you’re planning to make gingerbread cookies this year, well I got the recipe for you!
These cookies are made with spices that will warm your heart and soul. It includes lots of ginger, cinnamon, allspice, and cloves, and as an added bonus, baking these at home will guarantee to make your home smell like a Christmas bakery!
I love the idea of baking and decorating the cookies with your friends and family, and seeing what they come up with. I wish to share this experience with my future children. It’ll be a special holiday tradition! So share this experience with your loved ones, and have a wonderful holiday!
If you’d tried this recipe out let me know in the comments! Don’t forget to follow me on Instagram @flouredframe and don’t forget to tag me when you create my recipes! Happy Holidays!
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📖 Recipe
Vegan Gingerbread Cookies
These are your classic gingerbread cookies, but vegan of course! They have the same great flavor, spice, and their cute little smiles. If you’re planning to make gingerbread cookies this year, well I got the recipe for you!
Equipment
- Food scale highly recommend, or measuring cups
- Measuring spoons
- Stand mixer or electric hand mixer
- Mixing bowls
- Rolling Pin
- Cookie cutters
- Parchment Paper
- Rimmed baking sheet
- Whisk
- Wire cooling rack
Pro TipIf a recipe calls for it, use a food scale to weigh ingredients in grams for the best results! Use the options below to toggle between cups or grams.
Ingredients
Gingerbread Cookie Dough:
- 198 grams brown sugar, packed
- 85 grams vegan butter (softened, I used country crock)
- 113 grams molasses
- 30 grams (30ml) filtered water
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoon ground ginger
- 1 teaspoon ground allspice
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 240 grams all-purpose flour
Royal Icing sugar:
- 180 grams powdered sugar (sifted)
- ¼ teaspoon vanilla extract
- 1-2 tablespoon non-dairy milk (plus more if needed)
- Food coloring (optional)
Instructions
Gingerbread Cookie Dough
- In a bowl of a stand mixer, fitted with a paddle attachment, cream together the brown sugar and vegan butter until well combined.
- Next, mix in the molasses and water. Then add in the baking soda, all the spices, and all-purpose flour. Mix until there are no pockets of dry flour left. The dough should be stiff and not runny.
- Remove the dough from the bowl, and shape it into a thick disk. Wrap it tightly with plastic wrap or place in an airtight container an. Then place it in the fridge to chill overnight, or at least 4 hours.
- When ready to bake, line a baking sheet with parchment paper, and remove the cookie dough from the fridge. Let it soften slightly at room temperature for 10-15 minutes. Time will vary on the climate.
- Lightly flour the work surface, the top of the dough and your rolling pin. Roll your dough by starting from the center and working outwards in all directions. Occasionally turn and flour the bottom of the dough so it doesn’t stick to the work surface. Roll out the dough to ¼ inch thickness and then cut out your cookies.
- Flour a thin spatula, gently and carefully slide it under the cookies, and transfer it to the baking pan. If you flour your work surface well, you should have no problem with the dough sticking.
- Transfer the cookies 1-2 inches apart on your baking sheet, and place the baking sheet in the fridge for 20 minutes before baking the dough to firm up. If you don’t chill the cookies, they will spread. While you wait, preheat the oven to 350°F.
- Bake the cookies on the middle rack for 10-12 minutes. Remove the cookies from the oven, and allow them to cool on the baking pan for a few minutes before transferring them to a wire rack to cool completely.
- They will be soft right when you remove them from the oven, but they will harden as they cool. Allow the cookies to cool on the pan for 8-10 minutes. Then transfer to a wire cooling rack to cool completely.
Icing:
- In a small bowl, mix together the powdered sugar and vanilla extract. Slowly drizzle in the non-dairy milk, one tablespoon at a time until the icing flows slightly but still holds its shape.
- Transfer to a piping bag fitted with a small round tip and decorate the gingerbread cookies as desired!
Notes
- Measure your flour correctly. I test my recipes, 100% in grams. A common reason baked goods fail is incorrectly measured flour. I always recommend using a scale for accuracy when baking. This greatly improves your chance for success and lessens room for error.
- Chill the dough. You’ll have to do this twice during the process. Once after you make the dough and again before baking. Chilling the dough allows the flour to hydrate and ensures the butter stays nice and cold. This will help keep your cookies from spreading too much when baked.
- Bake one sheet at a time and on the center rack. This will ensure that all your cookies will bake evenly and the bottoms won’t burn. This will also help with multi-tasking, as you chill one sheet of cookies you can bake another at the same time.
- Can I make this gluten-free? I haven’t tried it myself, so I can’t say how it will turn out. But you can try using the 1-to-1 gluten-free all-purpose flour.
- How long will these last for? You can store these cookies, undecorated, in an airtight container for a week. With icing, about 4-5 days.
Tried this recipe?Leave a comment below & tag @flouredframe on social!
C says
Hi, where's the recipe??
Floured Frame says
Hi, I apologize, I’m going through a transition with my website. Some of my recipe cards didn’t update properly, so I’m going through the process of rewriting them one by one. I just added this recipe back! Again, I apologize for the inconvenience!