The Best Vegan Gingerbread Cookies- full of holiday spices and perfect for decorating!
The holiday baking is in full effect at my house! Gingerbread cookies are a Christmas classic and they’re so fun to decorate. Best of all? You can’t even that these cookies are vegan! These cookies are the perfect combination of rich molasses with the tastiest warming spices.
The Best Vegan Gingerbread Cookies
(I bought these cookie cutters and I love that they include different sizes. The smaller cookie cutters are ideal for using up the last of the dough.)
The cookies are simple to make. First, you combine the dry ingredients with the beaten wet ones. Then you wrap the dough in plastic and refrigerate for a few hours. Once the dough is cold, you roll it out and cut the cookies. The cut cookies are briefly chilled and then baked. Once the cookies are cooled, they’re ready to decorate!
Vegan Gingerbread Cookies
- 2 cups unbleached all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 2 teaspoons freshly grated ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/2 teaspoon pure vanilla extract
- 1/2 cup coconut oil (room temperature)
- 1/4 cup non-dairy milk
- 1/2 cup brown sugar
- 1/2 cup fancy molasses
In a medium bowl combine all the dry ingredients.
In a large bowl, cream together the coconut oil and the sugar. Using a mixer, beat for 1-2 minutes.
Add the non-dairy milk, molasses and vanilla beat for another 30 seconds.
Slowly add the flour mixture to the creamed sugar mixture. Beat to combine.
Wrap the dough tightly in plastic wrap and refrigerate for at least 2 hours.
Preheat oven to 325 degrees. Roll the dough onto lightly floured parchment paper. The dough should be 1/4″ thick. Use cookie cutters to cut out the dough. Keep re-rolling and cutting until the dough is used up.
Chill cookies in the freezer for 10 minutes.
Bake cookies 8-10 minutes or until the edges are browned slightly.
Let cool completely before decorating.
Looking for more Vegan Dessert Recipes?