Vegan Gingerbread Cookies

Vegan gingerbread cookies are a delightful holiday treat that everyone can enjoy. These cookies are perfect for special occasion decorating, gifting, or simply indulging in with a hot cup of tea. Their warm spices and sweet flavor make them a festive favorite. Plus, you can customize them to be soft or crunchy based on your preference!

Why You’ll Love This Recipe

• Easy to Make: The straightforward instructions make these cookies perfect for bakers of all skill levels.
• Customizable Texture: Adjust baking times to create either soft or crunchy cookies, tailored to your preference.
• Festive Decor: Ideal for decorating, these cookies can become beautiful edible art pieces during the holiday season.
• Great for Gifting: Packaged nicely, these vegan gingerbread cookies make wonderful gifts for friends and family.
• Deliciously Spiced: The combination of ginger, cinnamon, and other spices creates a warming flavor that evokes holiday cheer.

Tools and Preparation

Before you start making your vegan gingerbread cookies, gather your tools and equipment. Having everything ready makes the process smoother and more enjoyable.

Essential Tools and Equipment

• Mixing bowl
• Medium saucepan
• Wooden spoon
• Cookie cutters
• Baking sheets
• Parchment paper
• Wire rack
• Piping bag

Importance of Each Tool

• Mixing bowl: A large bowl allows you to easily combine ingredients without mess.
• Medium saucepan: Perfect for melting butter and mixing wet ingredients together smoothly.
• Piping bag: This tool helps you decorate your cookies with precision for beautiful designs.

Ingredients

For the Cookie Dough

• 150 g (1/2 cup + 2 Tbsp) vegan block butter (I use Naturli Vegan Block)
• 120 g (2/3 cup) light brown soft sugar
• 100 g (3 ½ oz) golden syrup
• 50 g (1 ¾ oz) black treacle (or molasses)
• 3 ½ tsp ground ginger
• 3 ½ tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground allspice
• 3/4 tsp bicarbonate of soda (baking soda)
• 380 g (3 cups + 2 Tbsp) plain (all-purpose) flour (plus extra for dusting)

For the Royal Icing

• 300 g (2 ½ cups) icing (powdered) sugar (sifted)
• 1 Tbsp lemon juice (plus extra as needed)
• 2 Tbsp aquafaba (or use extra lemon juice or water instead)

How to Make Vegan Gingerbread Cookies

Step 1: Melt the Butter Mixture

Start by placing the butter, sugar, golden syrup, and treacle in a medium saucepan over low heat. Stir until melted and smooth. Once melted, remove from heat.

Step 2: Add Spices and Baking Soda

Incorporate the ground ginger, cinnamon, cloves, allspice, and bicarbonate of soda into the melted mixture. Whisk until everything is well combined; expect some foaming as you mix.

Step 3: Combine Dry Ingredients

Add the plain flour gradually while stirring with a wooden spoon. Mix until no dry patches remain. Wrap the dough in clingfilm or an eco-friendly alternative and refrigerate for about two hours until firm enough to roll out.

Step 4: Roll Out the Dough

On a lightly floured surface or between two sheets of baking parchment, roll out the dough to about 3–5mm thick depending on your desired cookie thickness.

Step 5: Cut Out Shapes

Use cookie cutters to cut out shapes from the rolled dough. Gather any scraps into a ball, re-roll them, and cut out more shapes as needed.

Step 6: Prepare for Baking

Arrange the shaped cookies onto lined baking sheets with enough space between them. They will spread slightly while baking.

Step 7: Chill Before Baking

Place the trays in the freezer for about 15 minutes until firm while preheating your oven to 180°C/350°F/gas mark 4.

Step 8: Bake Cookies

Bake in the oven for around 8–12 minutes based on how soft or crunchy you prefer them. Remember smaller cookies bake faster than larger ones. Look for slight browning at the edges.

Step 9: Cool Cookies

Allow cookies to cool on their trays for a few minutes before transferring them to a wire rack to cool completely.

Step 10: Make Royal Icing

Once cooled, prepare royal icing by mixing sifted icing sugar with lemon juice and aquafaba in a bowl until thick but pourable. Adjust consistency as needed by adding more lemon juice or icing sugar.

Step 11: Decorate Your Cookies

Fill a piping bag fitted with a small round nozzle with icing. Decorate your cookies as desired!

Step 12: Let Icing Set

Leave decorated cookies flat for a couple of hours until icing hardens before storing them in an airtight container.

Enjoy your delicious vegan gingerbread cookies during this festive season!

How to Serve Vegan Gingerbread Cookies

Vegan gingerbread cookies can be enjoyed in various delightful ways. Whether as a festive treat or a thoughtful gift, here are some serving suggestions to enhance your experience.

As a Festive Dessert

• Serve warm with a scoop of dairy-free ice cream for a comforting dessert.
• Pair with a cup of hot chocolate or spiced chai for a cozy afternoon snack.

Gift Packaging

• Place cookies in decorative tins or jars tied with ribbons for charming gifts during the holiday season.
• Create personalized cookie boxes by including a variety of shapes and designs.

Cookie Decorating Station

• Set up a decorating station with various icing colors, sprinkles, and edible glitter for fun family activities.
• Encourage creativity by letting guests design their own unique cookie creations.

Holiday Parties

• Arrange an attractive platter of cookies alongside other festive treats at holiday gatherings.
• Use them as part of a cookie exchange or bake-off event with friends and family.

How to Perfect Vegan Gingerbread Cookies

Achieving the perfect vegan gingerbread cookies is all about attention to detail. Here are some tips to make them even better.

• Chill the dough: Refrigerate the dough for at least two hours to ensure easy rolling and cutting.
• Use fresh spices: Freshly ground spices will enhance the flavor of your gingerbread cookies significantly.
• Monitor baking time: Keep an eye on your cookies while baking; they should be soft but slightly firm around the edges when done.
• Experiment with shapes: Use various cookie cutters for diverse shapes that add festivity and fun to your presentation.
• Store properly: Keep your decorated cookies in an airtight container to maintain freshness and prevent them from becoming hard.

Best Side Dishes for Vegan Gingerbread Cookies

Vegan gingerbread cookies can be complemented with some tasty side dishes that enhance their flavor. Here are some great options to consider.

1. Coconut Whipped Cream: A light and fluffy topping that adds creaminess without dairy.
2. Spiced Apple Cider: Warm apple cider infused with cinnamon and nutmeg pairs perfectly with the spices in gingerbread.
3. Fruit Salad: A refreshing mix of seasonal fruits balances the sweetness of the cookies.
4. Candied Nuts: Sweet and crunchy, candied nuts provide an excellent contrast to the soft texture of the cookies.
5. Vegan Hot Chocolate: Rich, creamy hot chocolate made with plant-based milk creates a delightful duo with gingerbread.
6. Chocolate Dipping Sauce: A warm chocolate sauce for dipping adds indulgence to your cookie experience.

Common Mistakes to Avoid

Baking vegan gingerbread cookies can be a delightful experience, but there are common pitfalls to watch out for.

• Using the wrong type of flour: Different flours have different absorption rates. Stick to plain (all-purpose) flour for the best results.
• Not chilling the dough: Chilling the dough is crucial for achieving the right texture. It helps the cookies hold their shape while baking.
• Overbaking your cookies: Keep an eye on the baking time. Vegan gingerbread cookies should be slightly soft when taken out; they will firm up as they cool.
• Skipping the icing: Icing adds a decorative touch and sweetness. Don’t skip this step if you want beautifully finished cookies!
• Ignoring ingredient temperature: Ensure your vegan butter is at room temperature before mixing. This helps with even blending and better texture.

Storage & Reheating Instructions

Refrigerator Storage

• Store cookies in an airtight container for up to one week to maintain freshness.
• Place parchment paper between layers if stacking to prevent sticking.

Freezing Vegan Gingerbread Cookies

• Freeze unbaked cookie dough for up to three months. Wrap tightly in clingfilm or an environmentally friendly alternative.
• Baked cookies can also be frozen for up to two months. Just ensure they are completely cooled before storing them in a freezer-safe container.

Reheating Vegan Gingerbread Cookies

• Oven: Preheat to 180°C/350°F and warm cookies for about 5-7 minutes until just heated through.
• Microwave: Use medium heat and microwave individual cookies for about 10-15 seconds.
• Stovetop: Heat on low in a non-stick pan, covering it with a lid for about 1-2 minutes, checking often to avoid burning.

Frequently Asked Questions

Here are some common questions about vegan gingerbread cookies that may help you.

Can I make Vegan Gingerbread Cookies gluten-free?

Yes! Substitute plain flour with a gluten-free blend that is suitable for baking.

How do I customize my Vegan Gingerbread Cookies?

Feel free to add nuts, dried fruits, or chocolate chips for extra flavor and texture.

What can I use instead of aquafaba?

You can replace aquafaba with additional lemon juice or water if you prefer.

How long do Vegan Gingerbread Cookies last?

When stored correctly, these cookies will last up to one week in the refrigerator or two months in the freezer.

Final Thoughts

Vegan gingerbread cookies are not only festive but also versatile and easy to customize. Whether you enjoy them soft or crunchy, these delightful treats make excellent gifts or decorations. Get creative with your icing designs, and don’t hesitate to experiment with flavors!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Vegan Gingerbread Cookies

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• Author: Jennifer
• Total Time: 40 minutes
• Yield: Approximately 24 servings 1x

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Description

Indulge in the festive spirit with these delightful Vegan Gingerbread Cookies, perfect for holiday decorating, gifting, or enjoying alongside your favorite warm beverages. These cookies boast a wonderful blend of spices that infuse them with warmth and cheer, while their customizable texture allows you to choose between soft and crunchy. Easy to prepare, they make for a fun baking project that can be enjoyed by all ages. Whether you’re hosting a holiday gathering or simply treating yourself, these cookies are sure to impress.

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Ingredients

Scale 1x2x3x

• 150 g vegan block butter
• 120 g light brown soft sugar
• 100 g golden syrup
• 50 g black treacle (or molasses)
• 3 ½ tsp ground ginger
• 3 ½ tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground allspice
• 3/4 tsp bicarbonate of soda (baking soda)
• 380 g plain (all-purpose) flour (plus extra for dusting)
• 300 g icing (powdered) sugar (sifted)
• 1 Tbsp lemon juice (plus extra as needed)
• 2 Tbsp aquafaba (or use extra lemon juice or water instead)

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Instructions

1. Start by placing the butter, sugar, golden syrup, and treacle in a medium saucepan over low heat. Stir until melted and smooth. Once melted, remove from heat.
2. Incorporate the ground ginger, cinnamon, cloves, allspice, and bicarbonate of soda into the melted mixture. Whisk until everything is well combined; expect some foaming as you mix.
3. Add the plain flour gradually while stirring with a wooden spoon. Mix until no dry patches remain. Wrap the dough in clingfilm or an eco-friendly alternative and refrigerate for about two hours until firm enough to roll out.
4. On a lightly floured surface or between two sheets of baking parchment, roll out the dough to about 3–5mm thick depending on your desired cookie thickness.
5. Use cookie cutters to cut out shapes from the rolled dough. Gather any scraps into a ball, re-roll them, and cut out more shapes as needed.
6. Arrange the shaped cookies onto lined baking sheets with enough space between them. They will spread slightly while baking.
7. Place the trays in the freezer for about 15 minutes until firm while preheating your oven to 180°C/350°F/gas mark 4.
8. Bake in the oven for around 8–12 minutes based on how soft or crunchy you prefer them. Remember smaller cookies bake faster than larger ones. Look for slight browning at the edges.
9. Allow cookies to cool on their trays for a few minutes before transferring them to a wire rack to cool completely.
10. Once cooled, prepare royal icing by mixing sifted icing sugar with lemon juice and aquafaba in a bowl until thick but pourable. Adjust consistency as needed by adding more lemon juice or icing sugar.
11. Fill a piping bag fitted with a small round nozzle with icing. Decorate your cookies as desired!
12. Leave decorated cookies flat for a couple of hours until icing hardens before storing them in an airtight container.

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Vegan

Nutrition

• Serving Size: 1 cookie
• Calories: 90
• Sugar: 4g
• Sodium: 50mg
• Fat: 4g
• Saturated Fat: 1g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 0g
• Protein: 1g
• Cholesterol: 0mg