Jump to Recipe Print Recipe
These Vegan Gingerbread Cookies are perfectly spiced with ginger and cinnamon and flavored with molasses. They are crispy and delicate. This recipe for Homemade Gingerbread Cookies decorated with easy white icing is the best for Christmas baking.
THESE GINGERBREAD COOKIES ARE:
- vegan
- egg-free
- dairy-free
- crispy
- spicy
- warm
- flavorful
- tasty
- best Christmas cookies
WHAT YOU NEED TO MAKE VEGAN GINGERBREAD COOKIES WITH ICING:
You need the following ingredients to make these Gingerbread Cookies:
- Vegan butter – Use vegan butter that has around 75-80% fat. Don’t forget to let it soften at room temperature before making the dough.
- Brown sugar – You can use coconut sugar instead.
- Unsulphured molasses – Adds that characteristic gingerbread flavor.
- Unsweetened almond milk – Use any unsweetened plant-based milk of your choice.
- All-purpose flour – I don’t recommend using any other type of flour for this recipe.
- Cocoa powder – adds color to the cookies. Use unsweetened cocoa powder.
- Gingerbread spices – The recipe calls for ground cinnamon, ginger, nutmeg, and cloves. You can always adjust the spices.
- Baking powder – Helps to raise the dough.
- Sea salt – to bring out all those flavors.
- Icing sugar – for the gingerbread icing.
- Cornstarch
Equipment you need:
- Mixing bowl – for mixing the gingerbread dough
- Hand mixer or stand mixer
- Sifter
- Wooden spoon or spatula
- Plastic wrapper
- Rolling pin
- Cookie cutters
- Baking tray – I recommend using one with a lighter surface, so the cookies won’t get brown too much on the bottom
- Parchment paper
- Medium-size bowl – for the icing
- Piping bag
HOW TO MAKE HOMEMADE VEGAN GINGERBREAD COOKIES WITH ICING:
You will find the instructions and ingredients list in the recipe card at the bottom of the post.
1. Step: Make the gingerbread dough
To the mixing bowl, add soft vegan butter, brown sugar, and molasses. Cream together with a hand mixer (or use a stand mixer) for about 1 minute. Add unsweetened almond milk. Mix until combine. Next, sift all-purpose flour, cocoa powder, ground cinnamon, ginger, nutmeg, and cloves, and baking soda. Add a pinch of sea salt. Mix everything with a wooden spoon or spatula until just combined.
2. Step: Let the dough chill
Wrap the gingerbread dough in a plastic wrapper and put it in the fridge to let it chill overnight (or at least for about 3 hours). It will help to combine the flavors and firm the dough, so it will be easier to work with it.
3. Step: Let the dough thaw and preheat the oven
The next day, take the dough off the fridge and let it thaw at room temperature for about 10-15 minutes.
Preheat the oven to 170°C.
4. Step: Roll out the dough and cut out cookies
Unwrap the dough and place it on a lightly floured surface. Always try to use as little flour as possible. (However, the dough should never stick to the surface or rolling pin.) Lightly flour the dough as well.
Roll out the dough evenly using a rolling pin to around 0,5 cm (1/5 in) thick. Use any shape of the cookie cutter to cut out cookies. Dip the cookie cutter into flour every time you cut a new cookie, so the dough doesn’t stick to it.
Gather the scraps of dough, form into a ball, and roll out again. Cut more cookies. Repeat this process until there is no more dough.
5. Step: Bake the gingerbread cookies
Carefully transfer the cookies onto a baking tray with parchment paper. Bake in preheated oven for about 6-7 minutes. Baking time depends on how large and thick your cookies are, so make sure to keep your eyes on them. If you want softer cookies, bake them for a shorter time.
After cookies are baked, transfer them to a cooling rack. Let them cool completely before decorating.
6. Step: Make icing and decorate cookies
To a medium-size bowl, sift icing sugar and cornstarch. Then add almond milk and whisk until combined into thick icing (it should hold shape). You can add more milk if it’s too thick.
After the cookies are cooled, transfer the icing to a piping bag and decorate your cookies.
Make sure to let the icing harden.
Store your gingerbread cookies in an airtight container.
FREQUENTLY ASKED QUESTIONS:
HOW LONG WILL THE GINGERBREAD DOUGH LAST IN THE FRIDGE?
You can make the dough ahead a few days and keep it in the fridge. It will last up to one week.
HOW TO STORE VEGAN GINGERBREAD COOKIES?
Place the cookies in an airtight container and keep them in a cool, dry place. Make sure that the icing is completely dry first.
HOW LONG GINGERBREAD COOKIES LAST?
Gingerbread cookies will last for about 4 weeks in a cool, dry place.
CAN YOU FREEZE GINGERBREAD COOKIES?
Yes, you can freeze gingerbread cookies. Place them into a covered container and keep them in the freezer for up to 6 months.
IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:
- Vegan Gingerbread Sheet Cake With Molasses Frosting
- Walnut Crescent Cookies
- Vegan Hot Chocolate With Rum
- Cinnamon Streusel Coffee Cake
- Homemade Vegan Nutella
If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery.
VEGAN GINGERBREAD COOKIES WITH ICING
No ratings yet
These Vegan Gingerbread Cookies are perfectly spiced with ginger and cinnamon and flavored with molasses. They are crispy and delicate. This recipe for Homemade Gingerbread Cookies decorated with easy white icing is the best for Christmas baking.
Print Recipe Pin Recipe
Course: Cookie, Dessert, Snack
Cuisine: Czech
Diet: Vegan
Yield: 35 cookies (approx.)
Calories: 48kcal
Author: Plantiful Bakery
Ingredients
For the gingerbread cookies:
- 70 g vegan butter, soft, (around 75-80% fat)
- 90 g brown sugar
- 40 g unsulphured molasses
- 3 tbsp (45 ml) unsweetened almond milk
- 200 g all-purpose flour, + extra for flouring
- 1/2 tbsp (3 g) cocoa powder
- 1 1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp baking powder
- pinch sea salt
For the icing:
- 80 g icing sugar
- 8 g (1 tbsp) corn starch
- 20 ml (1 tbsp + 1 tsp) unsweetened almond milk
Instructions
Make the gingerbread cookies:
To the mixing bowl, add soft vegan butter, brown sugar, and molasses. Cream together with a hand mixer for about 1 minute. Add unsweetened almond milk. Mix until combine. Next, sift all-purpose flour, cocoa powder, ground cinnamon, ginger, nutmeg, and cloves, and baking soda. Add a pinch of sea salt. Mix everything with a wooden spoon or spatula until just combined.
Wrap the gingerbread dough in a plastic wrapper and put it in the fridge to let it chill overnight (or at least for about 3 hours).
The next day, take the dough off the fridge and let it thaw at room temperature for about 10-15 minutes.
Preheat the oven to 170°C.
Unwrap the dough and place it on a lightly floured surface. Lightly flour the dough.
Roll out the dough evenly using a rolling pin to around 0,5 cm (1/5 in) thick. Use any shape of the cookie cutter to cut out cookies. Dip the cookie cutter into flour every time you cut a new cookie.
Gather the scraps of dough, form into a ball, and roll out again. Cut more cookies. Repeat this process until there is no more dough.
Carefully transfer the cookies onto a baking tray with parchment paper. Bake in preheated oven for about 6-7 minutes. Baking time depends on how large and thick your cookies are, so make sure to keep your eyes on them.
After cookies are baked, transfer them to a cooling rack and let cool completely before decorating.
Make the icing:
To a medium-size bowl, sift icing sugar and cornstarch. Then add almond milk and whisk until combined into thick icing (it should hold shape).
After the cookies are cooled, transfer the icing to a piping bag and decorate your cookies.
Make sure to let the icing harden before storing it in an airtight container.
Notes
The prep time does not include the chilling time of the dough.
Nutrition Facts
Serving: 1 cookie (aprox. 12g) / Calories: 48kcal / Total Fat: 1,7g / Saturated Fat: 0,8g / Cholesterol: 0mg / Sodium: 8,6mg / Total Carbohydrate: 7,7g / Fiber: 0,2g / Sugar: 3,1g / Protein: 0,7g / Calcium: 13,4mg / Iron: 0,3mg / Potassium: 35mg
*The nutrition facts are for guidance only and are counted without the icing.
Nutrition
Calories: 48kcal
Did you make this recipe?Tag @plantifulbakery on Instagram and hashtag it #plantifulbakery!
Pin
Share
Tweet
Share
