Vegan Gingerbread Cookies

Name: Vegan Gingerbread Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 35 -40 cookies depending on size
Ingredients: 1 ½ tbsp ground flaxseed; 2 tbsp hot water; 85 g (⅓ cup) soft light brown sugar; 200 g (½ cup) golden syrup; 2 tbsp treacle; 1½ tsp ground ginger; 1½ tsp ground cinnamon; 1 tsp allspice; ½ tsp ground cloves; ¼ tsp salt; 2 tsp bicarbonate of soda; 115 g (½ cup) vegan butter; 440 g (3½ cups) plain flour; 80 ml (⅓ cup) aquafaba; ½ tsp cream of tartar; 500 g (4 cups) icing sugar; 1 tsp vanilla extract

User Reviews

4.8

12 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
35 -40 cookies depending on size
Calories
99 kcal
Course
Baked Goods
Cuisine
Vegan

Vegan Gingerbread Cookies

Shawn Wheeler

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Vegan Gingerbread Cookie recipe that doesn't require chilling, rolls out like a dream and holds its shape. Perfect for Gingerbread men, tree decorations or a cookie wreath.

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Ingredients

Servings

Vegan Gingerbread Cookies

1 ½ tbsp ground flaxseed This is optional!
2 tbsp hot water for the flaxseed
85 g (⅓ cup) soft light brown sugar
200 g (½ cup) golden syrup light molasses
2 tbsp treacle dark molasses
1½ tsp ground ginger
1½ tsp ground cinnamon
1 tsp allspice
½ tsp ground cloves
¼ tsp salt
2 tsp bicarbonate of soda baking soda
115 g (½ cup) vegan butter room temperature
440 g (3½ cups) plain flour plus more for dusting and rolling

Vegan Royal Icing

80 ml (⅓ cup) aquafaba
½ tsp cream of tartar
500 g (4 cups) icing sugar or as much as needed
1 tsp vanilla extract optional

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Instructions

Gingerbread Cookies

Preheat the oven to 170C (340F). Combine the flaxseed and hot water and set aside until it swells. This helps bind the cookies but is not essential to the recipe, you can leave it out.
Put the golden syrup, treacle and sugar in a large bowl and microwave for short bursts, stirring in between, until the vegan spread has melted. Alternatively put in a saucepan and melt over low heat.
Add the baking soda and all the spices and stir well. Mix in the flax egg until completely incorporated.
Gradually add all the flour, stirring it in, until the dough is fairly firm. Tip the dough onto a lightly floured worktop and gently knead into a ball. Divide the dough into 2-3 chunks, keeping any dough you aren’t using covered.
Roll the dough out to 6mm ( about ¼ inch) on a piece of parchment paper or reusable liner. I find a rolling pin with rings (like the one below) invaluable for rolling out cookie dough.
Cut out the cookies using your favourite cutters. Roll up any scraps to use and continue until you have used up all the dough.
Transfer to a heavy baking sheet and bake for 6-8 minutes for small cookies, 9-14 minutes for larger ones. The cookies will be soft when fresh out of the oven but will harden as they cool.

Vegan Royal Icing

Put the aquafaba and cream of tartar in the bowl of your stand mixer. Start beating on medium speed until frothy then gradually add the icing sugar until the icing forms peaks. Mix in the vanilla if using. The icing needs to drip slowly off your spoon. If it is too thick add a few drops of water or lemon juice until you have the desired consistency.
Transfer the icing to a piping bag or small squeeze bottle and decorate the cookies, leaving the icing to harden before storing.

Gingerbread Wreaths

Roll the dough out to about 6mm ( about ¼ inch) and cut out a selection of small shapes with floured cookie cutters and sugar craft plunger cutters.
Trace small circles on baking paper and arrange the cookies in a circle to form small wreaths. Make sure the shapes are overlapping slightly and press their edges to seal.
Bake for 12-15 minutes, rotating the trays halfway through, until the wreaths start getting coloured at the edges.
Remove from the oven and transfer to a wide rack to cool completely. Handle the wreaths with care as they can be a little fragile.
Use within 1-2 days and store in an airtight container.

Notes

Store in an airtight container as moisture will make them soften over time.

Nutrition Information

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Calories 99kcal (5%) Carbohydrates 17g (6%) Protein 1g (2%) Fat 3g (5%) Saturated Fat 1g (5%) Sodium 111mg (5%) Potassium 20mg (1%) Fiber 1g (4%) Sugar 7g (14%) Calcium 6mg (1%) Iron 1mg (6%)