Everyone loves cookies that are soft, chewy, and dairy-free. So, the Ultimate Vegan Gingerbread Cookie Recipe is perfect. It’s easy to make at home, inspired by Spiced Winter Bliss.
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Ultimate Vegan Gingerbread Cookie Recipe : Spiced Winter Bliss
If you’re looking for the perfect vegan gingerbread cookie that’s soft in the center, slightly crisp on the edges, lightly spiced, and perfectly dairy-free, you’ve come to the right place.
Perfect for Christmas baking, holiday cookie exchanges, edible gifts, or cozy winter evenings with a cup of tea.
Inspired by classic American holiday baking and the popular festive flavors found in places like Starbucks and in Pepperidge Farm’s vintage cookie tins.
These cookies create a wonderfully smooth, spiced bread—without eggs or butter.
This article provides step-by-step instructions, including the right ingredients, baking tips, decorating ideas, and storage suggestions. Finally, we’ll answer any questions you might have.
Why you’ll love these vegan gingerbread cookies:
- Egg-free and dairy-free
- 100% plant-based
- Perfect for Christmas and holiday gift-giving
- Freezer-friendly
- Perfectly soft and chewy texture
- Easy to roll and cut into shapes
What makes this vegan gingerbread cookie recipe so special?
- This is a traditional gingerbread cookie recipe made with molasses, butter, garam masala, and eggs.
- But this simple plant-based variation can achieve the same rich flavor and chewy texture without compromising on taste.
The secret is:
- Dark molasses
- Balanced spice mix
- Perfect chilling time and
- Perfect baking time
Spiced Winter Bliss All the ingredients you need:
Dry ingredients:
- 2 teaspoons ground ginger
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
Wet ingredients:
- 1/2 cup unsalted molasses
- 3/4 cup organic brown sugar
- 1/4 cup unsweetened milk or any plant milk
- 1/2 cup vegan butter, softened
- 1 teaspoon pure vanilla extract
To modify ingredients if needed:
- For a gluten-free option: Use gluten-free 1:1 baking flour.
- You can use oil in place of vegan butter – refined coconut oil, solid, not melted.
- For a lower-sugar option: Slightly reduce the brown sugar, but keep the molasses texture the same.
- Do not use almond milk: Substitute oat milk, soy milk, or coconut milk.
How to Make the Ultimate Vegan Gingerbread Cookies Recipe: Full Instructions:
1. Preparing the Dry Mixture
- Using a medium mixer, whisk together all the ingredients by volume:
- baking soda, flour, nutmeg, ginger, cinnamon, cloves, salt.
- Whisk all together and set aside.
2. Beating the Vegan Butter and Sugar
- Use a large bowl and
- Add softened vegan butter and brown sugar and beat with a hand mixer
- Keep mixing until light and fluffy, about 3 minutes.
- This step helps create soft cookies.
3. Add the wet ingredients:
- molasses,
- vanilla extract, and
- almond milk, and mix until thoroughly combined.
- The dough should appear slightly shiny and dark brown—which is perfect.
4. Mixing the wet and dry ingredients
- Slowly add the dry mixture to the wet mixture and mix thoroughly.
- Keep mixing until a soft dough forms.
- Don’t worry if your dough feels sticky—chill it; this will fix it.
5. Chilling the dough is crucial.
- Wrap the dough tightly in plastic wrap and refrigerate for 1 hour.
- For best taste, you can refrigerate it overnight.
- Chilling:
- Prevents spreading
- Makes rolling easier
- Also enhances the flavor of the spices.
6. Preheating the oven
- Preheat the oven to 350°F, 175°C and have it ready.
- Lightly line a baking sheet with parchment paper.
7. Rolling and cutting the cookies
- First, lightly dust your surface with flour.
- Roll out the dough to 1/4 inch thick.
- Use cookie cutters—(gingerbread men, trees, stars, etc.)
- Place the cookies 1 inch apart on a baking tray.
8. Baking Perfectly:
- Baking Time:
- For soft cookies – about 10 minutes
- For crisp edges – about 10 to 12 minutes
- Make sure the edges appear set, but the center remains slightly soft.
- Avoid overbake, as they harden as they cool.
9. Cooling:
- Cool cookies on the tray for 5 to 7 minutes.
- Turn them out on a wire rack and let them cool completely before decorating.
- Optional: Vegan Royal Icing for Decorating:
Ingredients:
- 2 to 3 tablespoons plant milk
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Keep whisking until smooth.
Adjusting the consistency:
- Thick for outlining
- Thin for flooding
- Use a piping bag for neat decorations.
Tips for the Ultimate Vegan Gingerbread Cookies Recipe:
- Measuring the flour correctly – the right way to spoon and level
- Always chill the dough
- Be sure to add the molasses
- Bake a test cookie first
- Be sure to let the cookies cool before icing.
Tips for Flavor Variations:
- For chocolate gingerbread: Add 2 tablespoons cocoa powder
- For orange gingerbread: Add 1 teaspoon orange zest
- For maple gingerbread: Substitute molasses for light maple syrup.
How to store:
- Room temperature: Store in an airtight container for 4 to 5 days.
- Refrigerate: Store in the refrigerator for 8 to 10 days.
- Freeze: Freeze the cookies for up to 3 months.
Tips for freezing the dough:
Wrap the dough tightly and refrigerate it for up to 2 months.
Nutrition Facts – Per Cookie:
Protein: 1g
Fat: 5g
Calories: 120
Sugar: 9g
Carbs: 18g
Perfect Occasions for Gingerbread Cookies:
- At Thanksgiving
- On a vegan dessert platter
- To give as a homemade edible gift
- At Christmas
- Perfect for a holiday cookie exchange
- Goes great with hot cocoa or plant-based eggnog.
FAQ
Answers to questions about the Ultimate Vegan Gingerbread Cookies recipe to help you correct mistakes and recreate spiced winter bliss at home:
Q. Can I make vegan gingerbread cookies without molasses?
Mortgage gives a classic flavor and texture. You can use dark maple syrup instead, but the taste will change.
Q. How can I make them soft?
Bake for just 9 minutes and store them in a container with a slice of bread.
Q. Are gingerbread cookies vegan by default?
Absolutely not! This traditional recipe uses eggs and butter; plant-based substitutes are used here.
Q. Why do cookies spread too much?
Reasons:
Dough not chilled
Butter too hot
Flour too little
Chill the dough longer and knead the ingredients properly.
Final Thoughts
The ultimate vegan gingerbread cookie recipe delivers everything you love about a holiday treat—spicy, warm, soft, festive—and perfectly plant-based.
Whether you’re hosting a Christmas party, winter party, or baking, or just want to get that old-fashioned holiday flavor, this recipe model offers classic comfort with a vegan twist.