Christmas time is my favourite time of the year! So much yummy food and so much love, it just warms my heart. I love all things gingerbread and these vegan gingerbread cookies are soft and chewy, also, ultra delicious. I can eat them all year round. They are the perfect cookies to decorate with kids or for Christmas gifting.
In other news, I hope all of you are well and healthy. Christmas time can be emotionally taxing for a lot of us. You have made through another year and you will get through everything, I am rooting for you. You deserve good things, you deserve happiness. Till then, keep fighting champ! I’m sending you warm Christmas hugs and a bunch of these cookies.
I don’t like the taste of coconut oil, can I substitute it with something else?
You don’t really taste the coconut oil in this cookie but you can use any other flavourless oil, vegan butter and even regular butter if you are not vegan. Just make sure the butter is soft or melted.
Can I make them crispy gingerbread cookies?
Yes, if you bake them longer, they will be crispy. Make sure to keep an eye and not burn them.
How did you decorate these cookies?
I have used royal icing and also normal icing made with sifted icing sugar and a bit of milk. You can use any icing of your choice.
Can you share what ingredients did you use in this recipe?
Sure! Here are the links to the ingredients and items used in this recipe:
Vegan Gingerbread Cookies
- 170 gram all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon ginger powder
- 1/2 teaspoon cinnamon powder
- 1/4 teaspoon cloves powder
- 1/4 teaspoon nutmeg freshly grated
- 1/4 teaspoon salt
- 80 gram dark brown sugar
- 40 milliliter coconut oil or vegan butter, use regular unsalted butter for non vegan
- 40 milliliter molasses
- 2 tablespoon non dairy milk more if needed, you can also use regular milk for non vegan
- 1/2 teaspoon vanilla extract
extra all-purpose flour for rolling/dusting the dough
- Sift all the dry ingredients (flour, baking powder and soda, spices, salt and sugar) in one bowl and mix all the wet ingredients (oil, molasses and milk) in another.
- Slowly add the wet to dry and mix with a wooden spoon or your hand till you can form a dough.
- Don’t knead too much. If your dough is too dry, add one or two tablespoons of milk.
- Cover the dough with cling wrap and refrigerate for about 30 minutes or until firm enough to roll out.
- Preheat your oven to 170°C and line a baking sheet with parchment paper.
- Flour a clean surface and roll out your dough to about 1/4 inch thickness.
- Cut into desired shapes and arrange them on the cookie sheet. It helps if you work fast, especially if you are using coconut oil in warmer countries.
- Bake the cookies for about 8-15 minutes. The baking time varies according to the size of your cookies.
- A good indication that the cookies are done will be the edges will be firm to touch. Test one or two cookies in the beginning to set your baking time.
- You can roll the dough scraps to make more cookies. The dough can also be refrigerated for a few days or frozen to bake the cookies later as and when you need.
- The cookies are perfect as they are, I used some icing to make them look festive.