Vegan Gingerbread Cookies (Soft, Chewy)

Gingerbread cookies are classic vegan holiday treats that are sure to delight. They are soft, chewy and hand-decorated with vegan royal icing.

Course Dessert, Snack

Cuisine American

Diet Vegan, Vegetarian

Prep Time 1

Cook Time 20

Total Time 1 20

Servings

Calories 209

¼ cup (57 g) vegan butter I used Earth Balance Buttery Sticks
½ cup (88 g) granulated cane sugar
½ cup (180 g) dark molasses
½ teaspoon vanilla extract
3 ½ cups (420 g) all-purpose flour unbleached or bleached, plus extra for dusting
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon cloves
1 teaspoon cinnamon
2 teaspoons ginger
¼ teaspoon nutmeg
½ teaspoon mixed baking spice or gingerbread spice, optional but adds extra flavour
¼ teaspoon salt
¼ cup (60 ml) water or more if needed

Cream the vegan butter and sugar in a large bowl with a large spoon or a mixer until light in colour. Mix in the molasses and vanilla.
¼ cup vegan butter, ½ cup dark molasses, ½ teaspoon vanilla extract, ½ cup granulated cane sugar
Sift the remaining dry ingredients together into a smaller bowl, then gradually stir into the creamed mixture.
3 ½ cups all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon mixed baking spice, ½ teaspoon cloves, 1 teaspoon cinnamon, 2 teaspoons ginger, ¼ teaspoon nutmeg, ¼ teaspoon salt
Gradually mix in enough of the water to form a dough. Gently knead for a few seconds until smooth but firm.
¼ cup water
For more flavour and colour development, refrigerate the dough for 1 hour or overnight before rolling out, but this step is optional.
Preheat the oven to 350°F / 180°C.
Divide the dough in half, wrap one half in cling film to keep it from drying out and set it aside.
Roll out the other half of the dough to ⅛ inch (3mm) thick between 2 sheets of parchment paper dusted with flour.
Make about eight cutouts with a 4-inch (10cm) cookie cutter. Place them on a baking tray lined with parchment paper, 2-inches (5cm) apart.
Bake for 8 minutes or until they have risen slightly. Cool 2 minutes on the tray before transferring them to cooling racks.
Repeat the steps with the remaining half of the dough.

In a small bowl, combine the confectioners’ sugar, aquafaba and vanilla.
1 cup confectioner’s sugar, 2 teaspoons aquafaba, ¼ teaspoon vanilla extract
Gradually stir in enough lemon juice to make a thick, soft peak consistency. When the mixture is lifted with a spoon, the peaks formed should fold over and barely hold their shape.
½ teaspoon lemon juice
Adjust the consistency with more sugar if needed.
Add the icing to a piping bag fitted with a #2 tip and make your desired designs on the cooled cookies.
Allow the icing to dry before enjoying.

Some of the granulated sugar can be substituted with brown sugar to further deepen the flavour. However, this can alter the moisture content of the cookie, so the water may need to be reduced.

The icing can be dyed. Use vegan food colouring to create as many colours as desired.

Be sure the cookies have cooled for 2 minutes before moving off the baking sheets. They can crack or fall apart if moved before they have cooled enough.

Store for up to a week in a tightly sealed container. Be sure to keep them as dry as possible, as humidity can cause the icing to soften.
This recipe was adapted from Joy of Cooking,1971.