Vegan Classic Gingerbread Cookies
Indulge in the warm, nostalgic flavors of the holiday season with these Vegan Classic Gingerbread Cookies, a plant-based twist on the timeless treat. Featuring a delightful blend of aromatic spices like ginger, cinnamon, cloves, and nutmeg, these cookies capture the essence of festive cheer. The dough comes together effortlessly using unsulphured molasses, vegan butter, and almond milk, creating perfectly soft and chewy cookies with golden, crisp edges. Ideal for decorating with vegan icing or enjoying straight out of the oven, this versatile recipe is a crowd-pleaser for any occasion. With just an hour of chilling time and a quick bake, these dairy-free and egg-free treats are easy to prepare and make approximately 36 servings—perfect for sharing. Whether you're baking for a holiday party or creating cherished family traditions, these cookies are sure to steal the show.
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Recipe Information
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
Instructions
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.
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.
Add the molasses and vanilla extract to the butter and sugar mixture, and continue to mix until smooth.
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.
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.
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
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.
Bake the cookies in the preheated oven for 8-10 minutes, or until they are lightly golden around the edges.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Repeat the rolling, cutting, and baking process with the second disk of dough.
Once cooled, feel free to decorate the cookies with vegan icing or enjoy them plain!
Nutrition Facts
Calories |
3173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.2 g | 185% | |
| Saturated Fat | 38.8 g | 194% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3379 mg | 147% | |
| Total Carbohydrate | 432.4 g | 157% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 191.0 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 466 mg | 36% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 2284 mg | 49% | |
*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.
