Vegan gingerbread cookies
Learn how to make soft, flavorful vegan gingerbread cookies with this easy, step-by-step recipe. Perfect for the holidays!
Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup vegan butter softened
- ¾ cup brown sugar or coconut sugar
- ½ cup molasses unsulfured
- 2 tablespoons aquafaba or flax egg
- 2 tablespoons non-dairy milk almond, oat, or soy
Instructions
- Heat your oven to 350°F (175°C) and prepare two baking sheets with parchment paper.
- In a big bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
- In a separate bowl, whisk together the vegan butter, brown sugar, molasses, aquafaba, and non-dairy milk until smooth.
- Slowly mix the dry ingredients into the wet ingredients, stirring until the dough starts to come together. If the dough feels too sticky, just sprinkle in a bit more flour.
- Roll the dough on a lightly floured surface until it reaches a thickness of about ¼ inch. Use cookie cutters to shape your cookies into gingerbread men, stars, or other fun shapes.
- Transfer the cookies to the prepared baking sheets and bake for 8-10 minutes, or until the edges turn a light golden brown. Let the cookies cool on a wire rack before you begin decorating them.
- Optional: Decorate with vegan royal icing or your choice of sprinkles.
Notes
- If the dough feels too sticky to roll, refrigerate it for about 30 minutes before rolling.
- Instead of aquafaba, you can use a flax egg by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it rest for 5 minutes to allow it to thicken.
- Keep your cookies in an airtight container for up to 1 week, or freeze them for up to 3 months.