These fun, holiday Vegan Gingerbread Cookies have molasses, spices, and feature both fresh and dry ginger for a double punch of flavor. ‘Tis the season for making these whimsical and charming little cookies.
I’ve always loved gingerbread cookies. Pretty much any dessert that is full of spices is a winner in my opinion. Ginger is one of my favorites, so I make these cookies with two forms of it, fresh and dried, to give them an extra gingery taste. In fact, when I make these, I even add more ginger than is in this recipe. I know that not everyone loves the burn of excessive ginger, however, so I toned it down a bit for this recipe. This is a gingerbread cookie that is familiar and everyone will surely love it.
You can, of course, use a gingerbread man cookie cutter to make the traditional shape, but these cookies also look great using other cutters like stars, snowflakes, or snowmen. Or, if you don’t have any cookie cutters, you can carve out shapes using a small paring knife. It’s definitely more tedious, and, unless you are an artistic rockstar at carving out shapes, you may end up with misshapen little men or deformed stars. For a simpler solution, use the rim of a drinking glass or small jar to give you consistent circle-shaped cookies, then use a fork or knife to make decorative indentations.
Leave them as is to preserve an understated look or decorate with the sugar icing to create personalized little gingerbread men and women. This icing acts like a conventional royal icing, but because it doesn’t contain any egg whites like the traditional version, it will take longer for the icing to set. After decorating, let them dry in a single layer until the icing sets enough so that the cookies don’t ruin each other if they touch.
- 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
- ½ cup powdered sugar
- 2¼ teaspoons non-dairy milk or water
- 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.
- 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.
- 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.
- 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.
- 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.
-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.