Vegan Gingerbread Cookies

These vegan gingerbread cookies are so fun and festive! They are warmly spiced and have a strong ginger flavor. Top them with icing, frosting or eat them by themselves. They are especially great for Christmas and the holiday season!

Author: Organically Addison

Meal Type: Milk Free

Cuisine: Other

Difficulty: HARD

Prep. Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 15 cookies

Calories: 141 kcal per serving

Ingredients

4 tablespoons - unsalted vegan butter
6 tablespoons - molasses
6 tablespoons - brown sugar
1 tsp - vanilla extract
1 ½ cups - flour
1 tsp - baking powder
½ tsp - baking soda
½ tsp - cinnamon
1 tsp - ground ginger
1 pinch - nutmeg
1 pinch - ground cloves
½ cup - powdered sugar
1 tbsp - dairy free milk

Instructions

First, add room temperature vegan butter, molasses, brown sugar and vanilla to the bowl of a stand mixer. Mix until completely combined and no clumps of butter remain.
Then, add in flour, baking powder, baking soda, cinnamon, ginger, nutmeg and cloves. Stir until a thick dough is formed. Gather dough into a ball.
Lightly spray a bowl with nonstick spray. Place the big ball of dough inside. Cover with plastic wrap and refrigerate for 1 hour up to 24 hours.
After chilling, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
Add a sprinkle of flour to the lined pan and rolling pin. Place ball of dough on pan.
Then, roll out to ¼ inch thickness. Use a cookie cutter to cut out gingerbread men.
Gather up the scraps of dough and roll out. Repeat process.
Once all of the dough has been cut into gingerbread men, place on pan. Leave 1 inch between each cookie.
Bake for 10 to 12 minutes. Allow cookies to cool on pan for 10 minutes before carefully placing on a cooling rack.
Once cookies have completely cooled, make icing. Mix together powdered sugar and milk.
Add icing to a piping bag. Or, add to a Ziplock bag and cut off a corner.
Lastly, pipe icing onto cookies.

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