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Vegan Gingerbread Cookies

Soft Vegan Gingerbread Cookies Recipe

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 servings
Calories: 102
Ingredients Method Notes

Ingredients
  

  • 2 ¼ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • ¼ tsp ground cloves
  • ½ cup vegan butter, softened (stick-style)
  • ½ cup packed brown sugar
  • ⅓ cup unsulphured molasses
  • 2 tbsp unsweetened plant milk
  • 1 tsp vanilla extract
  • 1 cup powdered sugar (for icing, optional)
  • 1 to 2 tbsp plant milk (for icing)

Method
 

  1. Whisk flour, baking soda, salt, ginger, cinnamon, and cloves in a large bowl.
  2. Beat vegan butter and brown sugar in another bowl until fluffy, about 2 minutes.
  3. Mix in molasses, plant milk, and vanilla until smooth and even in color.
  4. Add dry ingredients in two batches, mixing until a soft dough forms. Cover and chill at least 1 hour.
  5. Roll the chilled dough on a floured surface to ¼ inch thick. Cut out shapes with floured cutters.
  6. Place cutouts 1 inch apart on parchment-lined sheets. Bake at 350°F (175°C) for 8 to 10 minutes. Cool on sheet 5 minutes, then transfer to a rack. For icing, stir powdered sugar with plant milk until smooth, pipe onto cooled cookies, and let set 15 minutes.

Notes

Chill time is not included in the prep time above; plan for at least 1 hour of chilling. You’ll likely need to bake in batches, so total oven time will be longer than 10 minutes depending on how many trays you use.