Vegan Gingerbread Cookies
Vegan gingerbread cookies come together with simple ingredients, they’re easy-to-make, and require NO chill time! You won’t be able to resist their Christmas charm!
Servings: 22 cookies
Ingredients
Dry
- 3 cups all-purpose flour sifted
- ¾ teaspoon baking soda
- 2 ¾ teaspoons ground cinnamon
- 1 ¾ teaspoons ground ginger
- ½ teaspoon allspice
- ⅓ teaspoon Himalayan pink salt
Wet
- ⅓ cup refined coconut oil scoop-able
- ⅔ cup coconut sugar or light brown sugar or granulated sugar
- ½ cup molasses see note #1
- 2 Tablespoons maple syrup
- 3-4 Tablespoons non-dairy milk
Icing
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 1 Tablespoon non-dairy milk
Instructions
To Make The Dough
- Sift the dry ingredients into a medium bowl and set aside.
- In a large bowl, use a hand mixer at low speed to cream together the coconut oil and sugar until no large oil lumps appear. You can also use a wooden spoon, but it will take a little extra arm work.
- Mix in the remaining wet ingredients at low-medium speed.½ cup molasses, 2 Tablespoons maple syrup, 3-4 Tablespoons non-dairy milk
- Add half of the dry ingredients to the bowl of wet ingredients. Mix everything with a wooden spoon until fully incorporated.
- Add the remaining dry ingredients to the bowl and mix as well as you can with the wooden spoon. It should create a crumbly dough. At this point, use your hands to bring the dough together fully. Gently knead it until it comes together and you can easily make a dough ball. If the dough is still crumbly after working it a bit add a little more non-dairy milk (up to 1 Tablespoon) until the dough holds together.
To Roll And Cut The Dough
- Place a sheet of parchment paper down on your work surface and dust it with flour. Set the dough ball in the middle and lightly dust the top of it with flour. Place another sheet of parchment paper on top of the dough and slightly flatten it.
- Using a rolling pin, roll the dough out to about a ¼-inch thickness. Periodically reset the top sheet of parchment paper and dust it with flour if needed.
- Use cookie cutters to cut out as many gingerbread men (or other shapes) as possible from the rolled-out dough.
- Gather the extra dough from around the cookies. Form it into a ball, and set it aside to re-roll.
- Use a spatula to carefully transfer the cookie cutouts to a baking sheet lined with parchment paper, spacing them evenly apart.
- Repeat the above steps to use up the remaining dough.
- Bake on the middle rack at 350ºF for 9-11 minutes, or until the centers are set.
To Make The Icing
- Add the powdered sugar to a bowl, then pour in the vanilla extract.
- Slowly whisk in the non-dairy milk. Add just enough milk to make a thick icing that will hold its shape on the cookies, but not so thick that it won’t pipe well. The icing consistency should be thick but still drizzle off a spoon, breaking quickly.
To Decorate The Cookies
- Use a piping bag and a small round tip to decorate the cookies. It’s best to work slowly and steadily for an even look.
Notes
- I used Grandma's Original Molasses brand, but any light molasses will work. Avoid using blackstrap molasses. It's too dark and won't yield a classic gingerbread taste.
- Start with 3 tablespoons of dairy-free milk. After mixing, add 1-2 tablespoon more if the dough doesn’t hold together when kneading with your hands.
- If the dough is very soft after mixing, roll it out, then chill it in the fridge for 15-20 minutes before cutting out the shapes.
- Slightly overmeasure the spices for extra flavor.
Nutrition
Serving: 1cookie | Calories: 116kcal | Carbohydrates: 26g | Protein: 2g | Fat: 1g | Sodium: 52mg | Fiber: 1g | Sugar: 12g
