Vegan Gingerbread Cut Out Cookies
Get into the holiday spirit with these irresistible Vegan Gingerbread Cut Out Cookies! Perfectly spiced with warm ginger, cinnamon, and cloves, these festive treats are as flavorful as they are fun to decorate. Made with plant-based ingredients like vegan butter, non-dairy milk, and unsulfured molasses, this recipe delivers soft, chewy cookies that are completely dairy-free and egg-free. The dough is easy to work with, making it ideal for your favorite holiday cookie cutters to create beautifully shaped designs. Whether you enjoy them plain or decked out with vegan icing and sprinkles, these cookies are a must-make for holiday gatherings or cozy afternoons. Simple to prepare and ready in under 30 minutes, they’re a delightful way to celebrate the season with a cruelty-free twist!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 teaspoon Baking powder
- 2 teaspoons Ground ginger
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Ground cloves
- 0.25 teaspoon Salt
- 0.75 cup Vegan butter (softened)
- 0.75 cup Brown sugar
- 0.5 cup Unsulfured molasses
- 1 teaspoon Vanilla extract
- 2 tablespoons Non-dairy milk
Instructions
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, ground ginger, ground cinnamon, ground cloves, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream the vegan butter and brown sugar together until light and fluffy (about 2-3 minutes).
Add the molasses, vanilla extract, and non-dairy milk to the mixing bowl with the creamed butter and sugar. Mix until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until a dough forms. Do not overmix. The dough should be slightly sticky but workable. If it's too sticky to handle, add a tablespoon of flour at a time until the desired consistency is achieved.
Divide the dough into two portions. Flatten each portion into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour (or up to overnight).
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Lightly flour a clean work surface and rolling pin. Roll out one portion of the chilled dough to about 1/4-inch thickness. Use cookie cutters to cut the dough into desired shapes and arrange them on the prepared baking sheets, leaving some space between each cookie.
Gather the scraps of dough, roll them out again, and continue cutting shapes until all the dough is used. Repeat with the second portion of dough.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set but the centers are still soft. Be careful not to overbake, as the cookies will continue to set as they cool.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Once cooled, decorate the cookies as desired with vegan icing, sprinkles, or enjoy them plain!
Nutrition Facts
Calories |
154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.0 g | 8% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 95 mg | 4% | |
| Total Carbohydrate | 23.4 g | 9% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 11.0 g | ||
| Protein | 1.7 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 24 mg | 2% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 110 mg | 2% | |
*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.
