Take a festive journey to the holidays with our Vegan Gingerbread Cookies that come together in just 20 minutes! Perfectly spiced with ginger, cinnamon, nutmeg, and cloves, these cookies deliver a warm, rich flavor that's so reminiscent of the classic gingerbread, minus the molasses. The crispy exterior coupled with a soft, melt-in-your-mouth interior is a delightful treat for the senses. Finished with a drizzle of vegan vanilla icing, this cookie offers a hint of sweetness to balance the spices. Whether it's a family gathering or a treat with a hot cup of cocoa, these cookies are sure to be a hit!
Gingerbread Cookie Ingredients
- For the Gingersnap Cookies:
- ½ cup vegan butter, melted - regular butter will work if not vegan
- 2 tablespoon flaxseed meal (mixed with 4 tablespoon warm water to create a flax egg - one single regular egg will also work if not vegan)
- 1 cup sugar, any kind - we recommend light or dark brown sugar
- 1 tablespoon unsweetened almond/oat milk - regular milk will work if not vegan
- Spices: 1 teaspoon each of vanilla extract, baking powder, cinnamon, and ginger. Plus ½ teaspoon each of cloves and nutmeg.
- 1 ½ cups all-purpose flour (or King Arthur Measure for Measure gluten-free flour)
- Vanilla Icing:
- 1 cup powdered sugar
- 1 tablespoon unsweetened almond/oat milk
- ½ tablespoon vegan butter, softened
- 1 teaspoon vanilla extract
How To Make Vegan Gingerbread Cookies
- Prep: Preheat oven to 425°F and line a baking sheet with parchment.
- Prepare Flax Egg: Combine flaxseed meal with warm water. Set aside for 2 minutes to thicken.
- Make Cookie Dough: In a bowl, combine melted butter, flax egg, sugar, milk, all the spices, and vanilla. Blend well. Slowly add the flour, stirring until a consistent dough forms.
- Shape & Bake: Roll dough into 20 balls (~1 tablespoon each) and place on prepared sheet. Bake for 10-12 minutes until golden.
- Prepare Icing: Mix powdered sugar, milk, softened butter, and vanilla until smooth using an electric mixer.
- Serve: Once cookies have cooled slightly, drizzle with vanilla icing and relish every bite!
Frequently Asked Questions
Absolutely! These gingerbread cookies are made without molasses but if you're still craving that nostalgic flavor, add one or two tablespoons to you cookie dough before baking. A little goes a long way but if will give you that classic gingersnap cookie flavor you're seeking.
Storing leftover gingersnap cookies properly can help maintain their freshness and crisp texture. Here's what you can do:
Cool Completely: Before storing, make sure the cookies are completely cooled to room temperature. This prevents any steam or moisture from getting trapped, which could make them soggy.
Airtight Container: Store the gingersnap cookies in an airtight container. This will prevent any air from getting in and drying them out or making them stale.
Layer: If you're storing multiple layers of cookies in one container, separate them with parchment paper or wax paper to prevent them from sticking to each other.
Store at Room Temperature: Gingersnap cookies are best stored at room temperature unless the room is very humid. If your environment is humid, consider storing them in the refrigerator, but make sure to bring them to room temperature before eating for the best flavor and texture.
Of course! Here's a list of some of our top vegan cookie recipes:
Vegan Sugar Cookies
Vegan Chocolate Chip Cookies
Vegan Oatmeal Raisin Cookies
Vegan Pumpkin Snickerdoodle Cookies
Vegan Gingerbread Cookies
Ingredients
Vegan Gingerbread Cookies
- ½ cup melted vegan butter
- 2 tablespoon flax seed meal + 4 tablespoon warm water
- 1 cup sugar
- 1 tablespoon unsweetened almond or oat milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- ½ teaspoon cloves
- ½ teaspoon nutmeg
- 1 ½ cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
Vanilla Icing
- 1 cup powdered sugar
- 1 tablespoon unsweetened almond or oat milk
- ½ tablespoon vegan butter
- 1 teaspoon vanilla
Instructions
Vegan Gingerbread Cookies
- Preheat the oven to 425. In a small bowl, prepare the flax eggs by mixing the flax seed meal with the warm water and set aside until a gel forms (about 2 minutes)
- In a mixing bowl, mix the melted vegan butter, flax eggs, sugar, almond milk, baking powder, vanilla, cinnamon, ginger, cloves, and nutmeg. Then, add the flour and mix until a dough forms.
- Line a baking sheet with parchment paper. Use your hands to roll about a tablespoon of cookie dough into a ball and place it onto the baking sheet. Repeat until all of the dough is used, this recipe makes about 20 cookies. Bake for 10-12 minutes until the cookies are golden on the bottom.
- While the cookies are baking, use an electric mixer to blend the powdered sugar, almond milk, butter, and vanilla to make the frosting. Use a small pastry bad to drizzle the icing over the cookies. Enjoy!
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