Vegan Gingerbread Cookies
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A Vegan Gingerbread Cookies recipe with spices, molasses, and both fresh and dried ginger for a double punch of flavor.
Ingredients
  • ½ cup brown sugar
  • 1 stick or 8 Tablespoons vegan butter or coconut oil
  • 2 flax "eggs" (2 Tablespoons ground flax seeds mixed with 6 Tablespoons water until it becomes gloppy)
  • ¼ cup molasses
  • 1 tablespoon ginger juice (finely grate some ginger then squeeze the pulp to get just the juice)
  • 3¼ cups flour
  • 1 teaspoon baking soda
  • ¼ teaspoon sea salt
  • 1 Tablespoon ground ginger
  • 1 Tablespoon cinnamon
  • ½ teaspoon nutmeg
  • 2 pinches ground clove
For the Icing:
  • ½ cup powdered sugar
  • 2¼ teaspoons non-dairy milk or water
Instructions
  1. Cream the brown sugar with the butter or coconut oil in a mixer until well combined. Add in the flax eggs, molasses, and ginger juice and blend for another minute or two. The mixture may look curdled. Don't worry, that's normal.
  2. Whisk together the flour, baking soda, salt, and spices. Slowly add the flour mixture to the wet mixture with the mixer on low. Keep mixing until all the flour has been incorporated.
  3. The batter will be tacky yet it will come together well. Remove it from the mixer and wrap the ball of dough in plastic wrap. Flatten it slightly into a disc shape and refrigerate it for 30 minutes or up to overnight.
  4. Preheat oven to 350°F. Remove the disc of dough from the refrigerator and place it onto a lightly floured surface. Roll out the dough to a thickness of anywhere between ⅛ and ¼ inch. Use a cookie cutter to cut out the desired shape and put the cookies onto a parchment-lined baking sheet. Bake for 9-10 minutes for a softer cookie and 12-15 minutes for a crisper cookie.
  5. Make the icing by whisking together the sugar and non-dairy milk and put it into a piping bag. Decorate the cookies then allow them to air-dry until set.
Notes
-Because the icing is sweet, the base cookie recipe is lightly sweet, just how I like it. If you prefer a sweeter cookie, add 2 Tablespoons more brown sugar.

-If you want a darker colored cookie and a deeper molasses flavor, use the same amount of blackstrap molasses.

-This recipe makes about 45-60 cookies, depending on the size of your cookie cutters.
Recipe by Lands & Flavors at https://www.landsandflavors.com/vegan-gingerbread-cookies/