Ginger Icebox Cookies Vegan
Discover the perfect balance of warm spices and chewy sweetness with Vegan Ginger Icebox Cookies, a delightful plant-based twist on a classic treat. These cookies are infused with aromatic ground ginger, cinnamon, and cloves, paired with the rich flavors of molasses and a touch of vanilla for a truly comforting bite. The dough is rolled into convenient logs and chilled, making it easy to slice and bake fresh cookies whenever the craving strikes. Perfectly crisp around the edges with a tender center, these spiced cookies are ideal for holiday gatherings, cozy afternoons with tea, or simply as a make-ahead dessert option. Plus, they’re dairy-free and egg-free, making them a crowd-pleaser for vegans and non-vegans alike. Serve them on their own or alongside a scoop of vegan vanilla ice cream for an indulgent pairing!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground cloves
- 1 teaspoon Baking soda
- 0.25 teaspoons Salt
- 0.75 cups Vegan butter
- 1 cup Brown sugar
- 0.25 cup Molasses
- 1 teaspoon Vanilla extract
- 2 tablespoons Plant-based milk
Instructions
In a medium-sized mixing bowl, sift together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. Set aside.
In a large mixing bowl, using a hand or stand mixer, beat the vegan butter and brown sugar together until creamy and well-combined, about 2-3 minutes.
Add the molasses, vanilla extract, and plant-based milk to the butter-sugar mixture, and continue mixing until fully incorporated.
Gradually add the dry ingredients from the medium bowl to the wet ingredients in the large bowl, mixing until just combined and a soft dough forms. Avoid overmixing.
Divide the dough into two portions. Place each portion onto a sheet of parchment paper and roll into a log shape, about 2 inches in diameter. Wrap tightly in the parchment paper or plastic wrap.
Transfer the dough logs to the refrigerator and chill for at least 2 hours or overnight until firm.
When ready to bake, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Unwrap the chilled dough and slice each log into 1/4-inch thick rounds using a sharp knife.
Arrange the cookie slices on the prepared baking sheets, leaving about 1 inch of space between each cookie.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are firm but the centers are still soft.
Remove the baking sheets from the oven and allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store cooled cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
Nutrition Facts
Calories |
2917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.1 g | 173% | |
| Saturated Fat | 84.4 g | 422% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3027 mg | 132% | |
| Total Carbohydrate | 390.8 g | 142% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 201.7 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 410 mg | 32% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1668 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
