Vegan Gingerbread Cookies are a deliciously spicy holiday cookie that is dairy-free and sure to be enjoyed by everyone. The perfect way to celebrate the holiday.
It is almost Christmas!
Are you excited? Did you make the nice list this year?
Well, I’m happy to report that I was able to finish up all of my Christmas shopping and I am pleased with the gifts that I have chosen this year for my friends and family. You may remember a post in which I shared with you some gift ideas that I had for the most difficult person to buy for on my list…my dad…I will be sure to share with you what I decided to go with; after Christmas of course for the obvious reason that I don’t want him to read about it before…that would totally ruin the surprise right!
Anyway when I was a little girl and before I found out that my parents were Santa…I would leave cookies out for Santa on Christmas Eve and I couldn’t wait to wake up in the morning to see the gifts that he had left and if he enjoyed the cookies and milk that I had left for him. As a child, of course, I imagined that traveling around the world in one night delivering gifts would work up quite an appetite. Plus it was a small price to pay in exchange for some shiny new things…I later found out of course that my parents enjoyed this snack as they were up late wrapping gifts and putting together toys. As an adult, I found out that not only do parents have to do all of the work, but they also have to pay for the cookies and milk while giving someone else the credit.
I’m rambling…sorry…Do your kids still leave cookies for Santa? Do you have any other traditions that your family has in anticipation of Christmas Day? If so I would love to know so be sure to share it with me in the comments below.
Vegan Gingerbread Cookies Ingredients:
- 2 & 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 3 teaspoons ground ginger
- 2 teaspoons cinnamon
- 1 teaspoons ground cloves
- 1/4 teaspoons salt
- 1/2 cup vegan butter, softened
- 1 cup packed brown sugar
- 1/4 cup molasses
- 1/4 cup non-dairy milk
- 1 teaspoon vanilla extract
- 1/3 cup all-purpose flour (for rolling the dough)
Sift the flour with spices, sea salt, and baking soda in a large mixing bowl and stir to combine. In a separate bowl beat the vegan butter and brown sugar with a hand mixer until fluffy. Add the non-dairy milk, molasses, and vanilla extract and continuing beating with the mixer until well combined.
Fold the wet ingredients into the dry ingredients and mix well with a wooden spoon or your hands. Form the dough into a ball and wrap it in plastic wrap. Refrigerate for 2 hours or overnight.
If your dough seems a bit soft to handle, just portion it out with a spoon or spatula from the bowl onto plastic wrap and form the ball in the plastic wrap, then refrigerate.
Have 1/3 cup of all-purpose flour standing by and flour your rolling surface, rolling pin, and cookie cutters well. Cut the big ball of dough in half and work with one half at a time. Keep the other ball wrapped in plastic and in the refrigerator. Roll out the dough until it’s approx. 1/8″ thick. Cut out your cookie shapes. Lift the cut-out cookies from the counter with a lightly floured spatula/lifter and place them on a parchment-lined baking sheet. Continue to flour your rolling surface and rolling pin, roll out the excess dough, and cut out more cookies until there is no dough left.
Bake the cookies for 6-8 minutes in a pre-heated oven to 350F. Allow the cookies to cool completely before icing.
- 2 & 1/4 cups powdered sugar
- 3 Tablespoons water
Combine sugar and water together using a hand mixer or whisk. It should be stiff but still, have some movement. Transfer the icing to a piping bag or a squeeze bottle with a fine tip at the end and decorate your cookies as desired. Allow the frosting to dry and harden completely before placing the vegan gingerbread cookies in holiday tins or airtight containers.
These cookies were eaten by more non-vegans and they said they were delicious so I hope that you will give this recipe a try.
*recipe adapted from Hot for Food
Got any comments, questions, or ideas about these Vegan Gingerbread Cookies? Share them in the comments below!