Vegan Gingerbread Cookies
User Reviews
5
Vegan Gingerbread Cookies
Description
This recipe for Vegan Gingerbread Cookies uses vegan butter, brown sugar, vegetable oil, molasses, and vanilla extract to form a smooth and flavorful dough with warm spices including ginger, cinnamon, and cloves. Baking soda acts as the leavening agent. After mixing and kneading, the dough rests chilled for at least an hour to firm up, which helps in handling and maintains shape during baking.
The chilled dough is rolled out to a quarter-inch thickness, cut into various shapes with cookie cutters, then baked until the edges just start to darken. The cookies firm as they cool. Decorating with vegan icing and sprinkles adds festive appeal. These cookies can be adapted to other shapes, including components for a gingerbread house.
It’s important to use vegan-certified sugar and molasses to maintain the recipe fully plant-based. Cooling the cookies completely before icing prevents the icing from melting or running, and using a fine-tipped piping bag allows for precise decoration.
Ingredients
- ¼ cup vegan butter 100g, dairy-free
- ½ cup brown sugar 100g
- 2 tablespoons vegetable oil
- 2 tablespoons molasses
- 2 teaspoon vanilla extract
- 1 ½ cups all-purpose flour plain flour, 225g
- 2 teaspoon ground ginger
- 2 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon cloves ground
- To decorate:
- Icing white
- Sprinkles
- Decorations
Instructions
- In a large bowl, beat the butter, sugar, oil, molasses and vanilla with an electric mixer until smooth.
- Sift in the flour, ginger, cinnamon, baking soda and cloves and stir with a wooden spoon until well mixed.
- Knead for a few minutes until it forms a dough.
- Wrap the dough and refrigerate for at least 1 hour.
- Preheat the oven to 340F / 170C. Line two cookie sheets with baking parchment.
- Roll the dough out on a lightly floured surface to ¼" thick.
- Use cookie cutters to cut into desired shapes, place each shape onto the prepared trays and bake for 7-8 minutes until the edges just begin to darken slightly (the cookies will firm up as they cool).
- Transfer to a rack and cool completely before decorating with writing icing as desired.
Notes
- Confirm that sugar and molasses used are vegan to keep the cookies plant-based.
- Completely cool cookies before applying icing to avoid melting or running.
- Use a fine-tipped piping bag for precise decoration with vegan royal icing.
- Chill dough at least one hour to ensure proper texture and shape retention while baking.
- The dough can be shaped for cookie cutters or assembled into a gingerbread house.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 122 kcal
% Daily Value*
| Calories | 122kcal | 6% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Sodium | 101mg | 4% |
| Potassium | 66mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 144IU | 3% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
