Vegan Classic Gingerbread Cookies
Warm your kitchen with the nostalgic aroma of Vegan Classic Gingerbread Cookies—perfectly spiced, tender, and irresistibly delicious. This dairy-free twist on a holiday classic combines the robust flavors of molasses, ginger, cinnamon, and nutmeg for a cookie that's both festive and vegan-friendly. Crafted with simple ingredients like unsulphured molasses, almond milk, and softened vegan butter, these cookies are easy to roll, shape, and bake to perfection. Whether you decorate them with vegan icing or enjoy them straight from the baking sheet, these cookies are a delightful treat for holiday gatherings or cozy evenings at home. Plus, they’re ready in just over an hour, making them an ideal choice for seasonal baking that’s as quick as it is satisfying. Perfect for vegans and non-vegans alike, these gingerbread cookies are your go-to recipe for creating edible memories!
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Ingredients
- 2.5 cups All-purpose flour
- 0.75 teaspoon Baking soda
- 1 tablespoon Ground ginger
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground cloves
- 0.25 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 0.75 cup Vegan butter, softened
- 0.75 cup Brown sugar
- 0.5 cup Unsulphured molasses
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsweetened almond milk
Directions
Step 1
In a large bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and salt until well combined. Set aside.
Step 2
In a separate large bowl, beat the softened vegan butter and brown sugar together using an electric mixer until light and fluffy, about 2 minutes.
Step 3
Add the molasses and vanilla extract to the butter and sugar mixture, and continue to mix until smooth.
Step 4
Gradually add the dry ingredient mixture to the wet mixture, mixing continuously until a dough forms. If the dough is too dry, add the almond milk one tablespoon at a time until the desired consistency is reached.
Step 5
Divide the dough into two equal parts and shape each part into a disk. Wrap each disk in plastic wrap and chill in the refrigerator for at least 1 hour or until firm.
Step 6
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 7
On a lightly floured surface, roll out one disk of dough to about 1/4-inch thickness. Use cookie cutters to cut out desired shapes and place them on the prepared baking sheets, about 1 inch apart.
Step 8
Bake the cookies in the preheated oven for 8-10 minutes, or until they are lightly golden around the edges.
Step 9
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 10
Repeat the rolling, cutting, and baking process with the second disk of dough.
Step 11
Once cooled, feel free to decorate the cookies with vegan icing or enjoy them plain!
Nutrition Facts
| Serving size | (757.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3172.9 |
| Total Fat 144.2g | 0% |
| Saturated Fat 38.8g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 0mg | 0% |
| Sodium 3378.8mg | 0% |
| Total Carbohydrate 432.4g | 0% |
| Dietary Fiber 10.4g | 0% |
| Total Sugars 191.0g | |
| Protein 31.6g | 0% |
| Vitamin D 11.0IU | 0% |
| Calcium 466.4mg | 0% |
| Iron 21.0mg | 0% |
| Potassium 2283.8mg | 0% |
Source of Calories