Why You’ll Love this Vegan Gingerbread Cookies Recipe
When the holiday season rolls around, I can’t help but crave the warm, spicy flavors of gingerbread cookies.
This vegan gingerbread cookie recipe has become my go-to, and I think you’ll love it too! The comforting blend of spices fills my kitchen with a delightful aroma, making it feel like the holidays.
Plus, these cookies are easy to make, allowing me to whip up a batch in no time. They’re perfectly soft yet slightly chewy, and I can enjoy them guilt-free.
Trust me, once you try these cookies, you’ll find it hard to resist baking them every year!
Ingredients of Vegan Gingerbread Cookies
When it comes to baking, the right ingredients can make all the difference, especially for a beloved treat like gingerbread cookies. This vegan gingerbread cookie recipe is simple and packed with flavor, making it ideal for both seasoned bakers and those just starting out.
So, let’s explore what you need to create these delightful cookies that will fill your home with the warm, spicy scents of the holidays.
Here’s what you’ll need for these delicious vegan gingerbread cookies:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 1 cup non-hydrogenated vegetable shortening (or vegan margarine)
- 1 cup packed dark brown sugar
- 1 tablespoon molasses
- 3 tablespoons nondairy milk
- 3/4 teaspoon vanilla extract
Now, before you start mixing and measuring, let’s talk about a few things. If you’re new to vegan baking, you might be wondering about the shortening. It’s a key ingredient that helps create that rich, buttery texture without any animal products.
You can find non-hydrogenated vegetable shortening in most grocery stores, but if you’re feeling adventurous, using vegan margarine can add a different flavor profile.
And don’t skimp on those spices! They not only provide that classic gingerbread taste but also fill your kitchen with an aroma that’s simply irresistible.
Just imagine—your friends and family will be drawn to your kitchen like bees to honey, wondering what delicious treat you’re whipping up. Honestly, it’s almost like magic.
How to Make Vegan Gingerbread Cookies
Now that you have your ingredients gathered, it’s time to plunge into the fun part: making your vegan gingerbread cookies. First, grab a small bowl and whisk together 1 1/2 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, 1/2 teaspoon of ground cinnamon, 1/2 teaspoon of ground cloves, 1/4 teaspoon of ground allspice, 1/4 teaspoon of ground nutmeg, 1 teaspoon of ground ginger, and 1 teaspoon of salt. This aromatic blend is where the magic starts—just imagine how amazing your kitchen will smell as you stir those spices together.
Next, in a large bowl, beat together 1 cup of non-hydrogenated vegetable shortening (or vegan margarine if you’re feeling fancy) with 1 cup of packed dark brown sugar. This is where it gets creamy and dreamy, so don’t rush—take your time to mix until it’s light and fluffy.
Then, add in 1 tablespoon of molasses, 3 tablespoons of nondairy milk, and 3/4 teaspoon of vanilla extract. Stir until everything is well combined. Now, it’s time to gradually mix in your flour mixture. You want to beat it until you reach a barely crumbly texture that can easily be pressed together. If it feels too dry, just a splash more of nondairy milk should do the trick.
Once you have your dough ready, it’s time for a little chill time! Form the dough into a ball and turn it out onto a sheet of plastic wrap. Shape it into a cylinder, wrap it tightly, and pop it in the fridge for at least an hour. This chilling step is essential, trust me; it helps the cookies hold their shape when baking.
After that hour of waiting—which might feel like an eternity—preheat your oven to 325 degrees Fahrenheit. Slice the chilled dough into 1/4-inch rounds using a sharp knife, and place them about an inch apart on a cookie sheet lined with parchment paper. Don’t skip the parchment paper; it’s your best friend here, preventing any sticky situations.
Allow the cookie rounds to come to room temperature for about 15 minutes before they take their turn in the oven. Bake for 12 minutes, keeping a watchful eye on them. And just like that, you’ll have a batch of vegan gingerbread cookies ready to enjoy.
Vegan Gingerbread Cookies Substitutions & Variations
If you’re looking to personalize your vegan gingerbread cookies, there are plenty of substitutions and variations you can try.
For a gluten-free option, swap out regular flour for a gluten-free blend. Instead of non-hydrogenated shortening, you can use coconut oil or vegan butter for a richer flavor.
If you prefer a different sweetness, maple syrup or agave nectar works well in place of brown sugar. For added texture, toss in some chopped nuts or dried fruits.
Experimenting with spices like cardamom or adding a splash of orange zest can also elevate your cookie game.
Enjoy your creative baking!
What to Serve with Vegan Gingerbread Cookies
While enjoying my vegan gingerbread cookies, I love to pair them with a warm cup of spiced chai or creamy almond milk. The rich flavors of the cookies blend perfectly with the aromatic spices in the chai, enhancing the whole experience.
Sometimes, I’ll add a dollop of coconut whipped cream on the side for an extra treat. For a festive touch, I even serve them alongside a fruit platter featuring pomegranates and apples.
These combinations create a delightful contrast to the sweetness of the cookies, making my snack time feel even more special and cozy during the holiday season.
Additional Tips & Notes
To guarantee your vegan gingerbread cookies turn out perfectly, I recommend measuring your ingredients accurately and keeping an eye on the dough’s consistency.
If it feels too crumbly, add a splash more nondairy milk; if it’s too sticky, sprinkle in a bit more flour.
When baking, make sure to space the cookies an inch apart to allow for spreading.
I also suggest chilling the dough for at least an hour—it really helps in slicing.
Finally, don’t skip the parchment paper; it guarantees easy removal.
Enjoy experimenting with spices to find your perfect flavor combination! Happy baking!