Gingerbread Cookies (vegan)
Printed from Inclusive Kitchen — Gingerbread Cookies
Gingerbread cookies have a long and festive history, dating back to the Middle Ages when they were often shaped into figures and decorated for special occasions. These vegan gingerbread cookies are a delightful twist on the traditional recipe, using plant-based ingredients to create a soft, spiced treat that’s perfect for the holidays or any time you crave something sweet. The warm aroma of ginger, cinnamon, and molasses wafting through your kitchen will have everyone asking for seconds—and maybe even thirds.
The royal icing, made without egg whites, adds a beautiful finishing touch to these cookies, making them not just delicious but also visually stunning. You can get creative with your designs, whether you prefer simple outlines or intricate patterns. Just remember, if your icing starts to run, it’s not a cookie disaster; it’s modern art!
These cookies are not only a treat for the taste buds but also a fun activity for the whole family. Gather the kids, roll out the dough, and let everyone decorate their own cookies. It’s a great way to bond, and you might even find that the messier the icing, the more fun everyone has. Plus, you can feel good about serving a vegan treat that everyone can enjoy, regardless of dietary restrictions.
So, roll up your sleeves and get ready to bake a batch (or two) of these vegan gingerbread cookies. They’re perfect for holiday gatherings, cookie exchanges, or simply enjoying with a warm cup of tea. Just be warned: once you start, you might find it hard to stop!
Ingredients
- 3.5 cups all-purpose flour
- 2 teaspoons ground ginger
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup brown sugar
- 0.5 cup molasses
- 0.5 cup coconut oil
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 3 tablespoons water
Instructions
- Preheat your oven to 350°F (175°C). This temperature is ideal for baking cookies, allowing them to rise and set properly without burning.
- In a large mixing bowl, whisk together 3.5 cups of all-purpose flour, 2 teaspoons of ground ginger, 1.5 teaspoons of ground cinnamon, 0.5 teaspoon of ground nutmeg, 1 teaspoon of baking soda, and 0.5 teaspoon of salt. This blend of spices will give your cookies that classic gingerbread flavor.
- In another bowl, combine 1 cup of brown sugar, 0.5 cup of molasses, and 0.5 cup of melted coconut oil. Mix until well combined and smooth. The molasses adds moisture and a rich flavor, while the coconut oil keeps the cookies tender.
- Add the wet ingredients to the dry ingredients and mix until a dough forms. If the dough is too sticky, you can add a little more flour, a tablespoon at a time, until it’s manageable.
- Divide the dough into two equal portions and wrap each in plastic wrap. Refrigerate for at least 30 minutes. Chilling the dough makes it easier to roll out and helps the cookies maintain their shape.
- Once chilled, roll out one portion of the dough on a lightly floured surface to about 1/4 inch thick. Use cookie cutters to cut out your desired shapes. Remember, the thicker the cookie, the chewier it will be!
- Place the cut-out cookies on a baking sheet lined with parchment paper, leaving about 1 inch of space between each cookie. Bake in the preheated oven for 8-10 minutes, or until the edges are firm but the centers are still soft.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This cooling time helps them firm up without becoming too hard.
- While the cookies are cooling, prepare the royal icing by mixing 2 cups of powdered sugar with 3 tablespoons of water until smooth. Adjust the consistency by adding more water for a thinner icing or more powdered sugar for a thicker icing.
- Once the cookies are completely cool, use a piping bag or a plastic sandwich bag with a corner snipped off to decorate your cookies with the royal icing. Get creative with your designs!
- Allow the icing to set for at least 30 minutes before stacking or storing the cookies. This will ensure that your beautiful designs don’t smudge.
- Store the decorated cookies in an airtight container at room temperature for up to a week. They might not last that long, though—everyone will want to grab one as soon as they see them!
Nutrition (per serving)
- Calories: 120
- Carbs g: 18
- Protein g: 1
- Fat g: 5
- Sugar g: 6
