These vegan gingerbread cookies are soft, spicy, and full of holiday cheer! Made with warm ginger and cinnamon, they smell as good as they taste. Perfect for decorating or munching!
Every bite feels like a cozy hug, and the best part? They’re easy to make with simple ingredients. I love making a batch and sharing them with friends—everyone loves these little treats! 🎄
Key Ingredients & Substitutions
All-purpose flour: This is the backbone of your cookies. For a gluten-free option, try using almond flour or a gluten-free all-purpose blend. Just keep in mind, it might change the texture a bit!
Coconut oil: This adds rich flavor and moisture. If you don’t have it, vegan butter works great too! Using a combination of both can give a lovely buttery taste.
Molasses: It provides that deep, warm flavor. If you’re out of molasses, you can substitute it with maple syrup or agave syrup, but the flavor won’t be as strong.
Aquafaba: This chickpea liquid is perfect for making the royal icing. If you don’t have it, you can use water or plant-based milk, but the icing might lack that crisp finish.
How Do You Properly Cut Out the Cookie Shapes?
Cutting out cookie shapes can be tricky, but here are some tips to make it easier:
- Start with chilled dough; it’s less sticky and holds its shape better.
- Flour your work surface and rolling pin to prevent sticking. Keep a little extra flour handy to dust the cookie cutters too!
- Dip your cookie cutter into flour before cutting out shapes to ensure the dough releases easily.
- After cutting, gently slide a thin spatula under each cookie to lift them onto the baking sheet.
With these simple tricks, your cookies will come out looking perfect every time!
Vegan Gingerbread Cookies
Ingredients You’ll Need:
For the Cookies:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup coconut oil, melted (or vegan butter)
- 1/2 cup molasses (unsulfured)
- 1/2 cup brown sugar, packed
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1-2 tablespoons almond milk or other plant milk (as needed for consistency)
For the Vegan Royal Icing:
- 1 cup powdered sugar, sifted
- 2 tablespoons aquafaba (the liquid from a can of chickpeas)
- 1/2 teaspoon lemon juice or vanilla extract
How Much Time Will You Need?
This recipe takes about 15-20 minutes for preparation and 8-10 minutes for baking, plus at least 1 hour for the dough to chill in the fridge. Overall, allow about 1.5 hours, plus extra time if you’ll be decorating the cookies with icing.
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
In a large bowl, whisk together the flour, baking soda, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and salt until all the spices are evenly distributed. This will ensure your cookies are flavorful throughout!
2. Combine the Wet Ingredients:
In a separate bowl, mix the melted coconut oil, molasses, packed brown sugar, unsweetened applesauce, and vanilla extract. Stir well until everything is fully combined and there are no lumps.
3. Create the Cookie Dough:
Gradually add the dry mixture to the wet mixture. Stir until a dough begins to form. If the dough seems a bit dry, add almond milk one tablespoon at a time until it holds together but isn’t sticky.
4. Chill the Dough:
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 1 hour (you can also leave it overnight). This helps the flavors develop and makes it easier to roll out Later.
5. Preheat the Oven:
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper to prevent sticking.
6. Roll and Cut the Cookies:
On a floured surface, roll out the chilled dough to about 1/4-inch thickness. Use gingerbread cookie cutters to cut out shapes. Place the cookies on the prepared baking sheets, leaving about 1 inch between each cookie.
7. Bake the Cookies:
Bake the cookies for 8-10 minutes, or until the edges are firm and the centers are set. Let them cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
8. Prepare the Vegan Royal Icing:
In a bowl, whisk together the powdered sugar, aquafaba, and lemon juice or vanilla extract until smooth and thick but still pipeable. If it’s too thick, add a few drops of aquafaba; if too runny, add more powdered sugar until you reach the desired consistency.
9. Decorate the Cookies:
Transfer the icing to a piping bag or a zip-top bag with a small corner snipped off. Decorate your cooled cookies as desired with fun designs and patterns!
10. Let the Icing Set:
Once decorated, allow the icing to set fully before serving your delightful cookies or storing them in an airtight container. Enjoy these festive vegan gingerbread cookies with their classic spicy sweetness and charming icing decoration!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can! Whole wheat flour will give your cookies a nuttier flavor and denser texture. For the best results, you may want to substitute only half of the all-purpose flour with whole wheat flour to maintain some lightness in the cookies.
How Can I Make These Cookies Gluten-Free?
To make gluten-free gingerbread cookies, use a gluten-free all-purpose flour blend that contains xanthan gum or add about 1/2 teaspoon of xanthan gum per cup of gluten-free flour to help bind the ingredients together.
What’s the Best Way to Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them! Just pack them in a freezer-safe container with layers of parchment paper in between to prevent them from sticking together. They can be frozen for up to 3 months.
Can I Decorate the Cookies with Royal Icing the Day Before Serving?
Absolutely! Just make sure to let the royal icing dry completely before storing the cookies in an airtight container. This will help preserve their decoration and ensure they look great for your event!