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Vegan Gingerbread Cookies

Total Time

Prep: 40 min. + freezing Bake: 10 min./batch

Makes

about 1-1/2 dozen

It's so much fun to decorate cookies with children's help. We created gingery moose-shaped cookies to go with a book made especially for my niece's third-grade class. The crispy vegan gingerbread cookies stole the show.—Jenet Cattar, Neptune Beach, Florida
Vegan Gingerbread Cookies Recipe photo by Taste of Home
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Ingredients

  • 1/2 cup shortening
  • 1/2 cup packed brown sugar
  • 1/2 cup molasses
  • 1/4 cup water
  • 3 cups all-purpose flour
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Vanilla frosting and nonpareils, optional

Directions

  1. In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in molasses and water. In another bowl, whisk flour, spices, baking soda and salt; gradually beat into creamed mixture.
  2. Divide dough in half. Shape each into a disk; placed in covered freezer container, separated with waxed paper. Freeze until firm enough to roll, about 1 hour.
  3. Preheat oven to 375°. On a floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 5-in. moose-shaped cookie cutter. Carefully place 1 in. apart on ungreased baking sheets. Bake until set, 7-9 minutes. Cool on pans 5 minutes. Remove to wire racks to cool. If desired, pipe with vanilla frosting and decorate with nonpareils.

Can you freeze vegan gingerbread cookies?

Transfer wrapped disks to a covered freezer container, separated by waxed paper; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare and bake as directed.

Vegan Gingerbread Cookies Tips

What kind of molasses should you use to make vegan gingerbread cookies?

Molasses is commonly used in spiced dessert recipes during the holidays. It is produced from sugar cane or sugar beets, so it starts out 100% plant-based. However, during the manufacturing process (mainly by manufacturers in North America), animal bone char is sometimes used for filtering, which can be a non-starter for vegans. Look for molasses labeled as organic, because organic sugar cannot be processed with bone char. Or, call the manufacturer to find out about their practices. Regardless, light molasses is best for making gingerbread cookie recipes. You might also see it labeled as sweet, or mild. However, "full flavor" molasses can also be used for a bolder cookie. Skip blackstrap molasses, though, which is less sweet and has a pronounced bitter flavor.

Can you make this vegan gingerbread cookie recipe gluten-free?

If you are looking for gluten-free cookie recipes, these vegan gingerbread cookies can be made without gluten by using gluten-free all-purpose baking flour instead of wheat-based all-purpose flour.

How should you store vegan gingerbread cookies?

Store vegan gingerbread cookies in an airtight container at room temperature for 2 to 3 days, or in the freezer for up to 3 months.

Peggy Woodward, Taste of Home Senior Food Editor

Nutrition Facts

1 cookie: 157 calories, 5g fat (1g saturated fat), 0 cholesterol, 95mg sodium, 26g carbohydrate (11g sugars, 1g fiber), 2g protein.

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