Vegan Gingerbread Cookies
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.
Servings: 24
Calories: 172kcal
Equipment
- Cookie Cutter
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 3 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- ¼ teaspoons salt
- ½ cup vegan butter, softened
- 1 cup packed brown sugar
- ¼ cup molasses
- ¼ cup non-dairy milk
- 1 teaspoon vanilla extract
- ⅓ cup all-purpose flour (for rolling the dough)
- 2 ¼ cups powdered sugar
- 3 tablespoons water
Instructions
- 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 ⅓ 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. ⅛″ 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.
- 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.
Notes
*recipe adapted from Hot for Food
Nutrition
Calories: 172kcal | Carbohydrates: 34g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 105mg | Potassium: 85mg | Fiber: 1g | Sugar: 23g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg