These vegan gingerbread cookies are warm and spicy, perfect for the holidays! With a mix of molasses and a hint of ginger, they’re sure to put a smile on your face.
Making these cookies fills the kitchen with a comforting smell. I love sharing them with friends and seeing their faces light up. Who can resist a cute cookie, right? 🍪
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your cookies. You can swap it for whole wheat flour for added nutrition, although it may change the texture slightly. Gluten-free flour blends also work if you’re avoiding gluten.
Ground Spices: The combination of ginger, cinnamon, cloves, and nutmeg gives these cookies their signature flavor. Feel free to reduce the spice amounts if you prefer a milder taste or substitute with pumpkin pie spice for a different twist!
Molasses: Unsulfured molasses adds a deep, rich flavor. If you don’t have it, honey or maple syrup can work, though the cookies will be sweeter and less dark. Just be cautious with the liquid ratios.
Coconut Oil: This gives the cookies a slight coconut flavor, plus it’s solid at room temperature for good texture. You can replace it with vegan butter or another neutral oil like canola or sunflower oil.
Aquafaba: This chickpea water acts as a great egg substitute for the royal icing. If you don’t have aquafaba, you can use water and a bit of cornstarch to get a similar consistency, but aquafaba gives the best results!
How Do I Get the Perfect Cookie Shape?
Cutting the cookies can be tricky, but here’s how to do it smoothly. After chilling your dough, rolling it out evenly is key! Dust your work surface and rolling pin with flour to prevent sticking. Aim for about 1/4-inch thickness.
- Use cookie cutters quickly to maintain dough temperature.
- After cutting, carefully transfer shapes onto the baking sheet with a spatula.
- Keep the cookies spaced evenly on the sheet to allow for slight spreading.
Following these steps ensures your cookies turn out beautifully shaped and ready for decorating!
How to Make 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
- 3/4 cup brown sugar, packed
- 3/4 cup unsulfured molasses
- 1/2 cup coconut oil, melted (or other neutral oil)
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
For the Vegan Royal Icing:
- 1 cup powdered sugar
- 2 tablespoons aquafaba (chickpea water)
- 1/2 teaspoon vanilla extract
- A pinch of cream of tartar (optional, for stability)
How Much Time Will You Need?
This recipe takes about 30 minutes of prep time, plus 1 hour for chilling the dough. Baking takes about 10 minutes, and cooling the cookies will take another 10 minutes. In total, you can expect to spend around 1 hour and 50 minutes from start to finish, including cooling time!
Step-by-Step Instructions:
1. Mix Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt until everything is well mixed. This will help ensure your cookies are flavorful and evenly spiced!
2. Combine Wet Ingredients:
In a separate bowl, mix together the brown sugar, molasses, melted coconut oil, applesauce, and vanilla extract. Stir until the mixture is nice and smooth. This sweet and sticky mix gives the cookies their wonderful flavor!
3. Form the Dough:
Gradually add the dry ingredients into the wet mixture, stirring until a dough forms. If the dough is too sticky, don’t worry—just add a bit more flour, one tablespoon at a time, until it’s workable.
4. Chill the Dough:
Divide the dough into two portions, wrap each in plastic wrap, and pop them in the refrigerator for at least 1 hour. Chilling the dough helps the cookies hold their shape when you bake them.
5. Preheat and Prepare:
About 10 minutes before you’re ready to bake, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper so the cookies won’t stick!
6. Roll and Cut the Cookies:
On a floured surface, roll out one portion of the chilled dough to about 1/4-inch thickness. Use your gingerbread cookie cutters to cut out fun shapes and place them on the prepared baking sheets about 1 inch apart.
7. Bake the Cookies:
Bake the cookies for 8-10 minutes. Look for the edges to start firming up; you don’t want them to darken too much. When they’re ready, take them out of the oven and let them cool on the baking sheets for about 5 minutes.
8. Cool Completely:
After 5 minutes, carefully transfer the cookies to a wire rack to cool completely. This helps them maintain their texture and prevents sogginess!
9. Prepare the Royal Icing:
While your cookies are cooling, make the vegan royal icing. In a bowl, whisk together the powdered sugar, aquafaba, vanilla extract, and cream of tartar (if using) until it’s smooth and has a pipeable consistency. Adjust with more aquafaba or powdered sugar as needed.
10. Decorate:
Once the cookies are completely cool, decorate them with your royal icing! Let the icing set for a bit before serving or storing them.
11. Store:
Store your cookies in an airtight container at room temperature for up to one week. Enjoy sharing these delightful vegan gingerbread cookies with family and friends!
Happy baking! 🎉
Can I Substitute Other Flours for All-Purpose Flour?
Yes, you can use whole wheat flour for a denser cookie or a gluten-free flour blend if you’re avoiding gluten. Just note that this may alter the texture, so experiment with small batches to find your preference!
Can I Use Different Sweeteners Instead of Molasses?
If you don’t have molasses, you can substitute it with honey or maple syrup. However, keep in mind that these will make the cookies sweeter and won’t provide the same rich flavor. Adjust the liquid in the recipe accordingly, if needed.
How Can I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to one week. If you want them to last longer, consider freezing them; they will keep well in the freezer for up to 3 months!
How Do I Achieve the Right Consistency for Royal Icing?
To get the perfect icing consistency, start with the measurements in the recipe and whisk until smooth. If the icing is too thick, add a tiny bit more aquafaba; if it’s too runny, add more powdered sugar until you reach the desired thickness for piping.