Vegan Gingerbread Cookies
These vegan gingerbread cookies are wonderfully spiced with ginger cinnamon and molasses creating the perfectly crisp yet slightly chewy classic holiday cookie. This festive vegan recipe is ideal for cutting into gingerbread people snowflakes or any shape you love and decorating with vegan royal icing.
Classic spiced vegan gingerbread cookies with rich molasses flavor perfect for holiday cut-outs and decorating.
Nutrition per serving
Ingredients
dry
wet
Instructions
Cream Butter and Sugar
Beat the softened vegan butter and brown sugar together on medium speed for 2 minutes until fluffy. Add the molasses and applesauce which serves as the egg binder in this vegan recipe and mix until fully combined and smooth.
Mix in Dry Ingredients
In a separate bowl whisk together the flour ginger cinnamon baking soda and half a teaspoon of salt. Add the dry ingredients to the wet mixture and stir until a stiff workable dough forms. If the dough feels sticky add flour one tablespoon at a time.
Chill the Dough
Divide the dough into two portions wrap each in plastic wrap and refrigerate for at least 1 hour or up to overnight. Chilling is essential for this recipe as it firms up the butter and makes the dough much easier to roll and cut cleanly.
Roll and Cut
Preheat oven to 350 degrees F. On a lightly floured surface roll chilled dough to about one-quarter inch thickness and cut into desired shapes with cookie cutters. Transfer to parchment-lined baking sheets spacing 1 inch apart.
Bake and Decorate
Bake for 8 to 10 minutes watching carefully as gingerbread can burn quickly. The cookies should look set on top and smell intensely of spice. Cool completely before decorating with vegan royal icing made from aquafaba and powdered sugar.
Substitutions
Common mistakes
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