Vegan Gingerbread Cookies
on Mar 19, 2022, Updated Oct 28, 2022
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There is so much to love about this recipe for Vegan Gingerbread Cookies. They are soft, tender and perfectly spiced.
These cookies taste very similar to my famous recipe for gingerbread cookies but they are made without the egg making them a great vegan alternative. They don’t skimp on flavor though. Same great taste.
Vegan Gingerbread Cookies
Of course you want gingerbread cookies to taste good but you also want them to hold their shape. These cookies are the total triple threat. They are perfect for cutting into because the dough is firm enough to hold their shape well, yet they are chewy- plus vegan! You can’t beat that!
Gingerbread cookies don’t take very long to make. The most time consuming part of these cookies is rolling out the dough and cutting the gingerbread people. But I think that is the most fun part too.
You can decorate gingerbread cookies as plain or fancy as you desire. I like to add a simple face and cute buttons and call it good! Or if you are really artistic-go wild! This part is especially fun for little bakers to help with.
What is the difference between gingerbread cookies and ginger snap cookies?
Gingerbread cookies and ginger snaps are similar but have a few differences. Gingersnaps are crispier in nature because they bake longer whereas gingerbread cookies tend to be more tender and chewy. Gingersnaps are also traditionally circular in shape and gingerbread cookies are cut out into cute shapes.
What kind of molasses do you use for gingerbread cookies?
Fancy or table molasses is the most common type used for gingerbread cookies. In the United States most all of the molasses that you see on the shelf is considered fancy molasses. Steer clear from using Blackstrap molasses or cooking molasses -that will dramatically change the flavor. They tend to be really bitter types of molasses and don’t work in this recipe.
Do I need to chill the dough for gingerbread cookies?
I always chill gingerbread dough because it’s a bit sticky and difficult to roll out if done right away. This also helps the cookies to keep their shape when you bake them.
How long do gingerbread cookies last?
Gingerbread cookies will stay fresh for about a week when stored in an airtight container at room temperature. They freeze really great too.
More great gingerbread recipes:
- How to Make a Gingerbread House (recipe + template + more!)
- Soft Gingerbread Cookie Recipe
- White Chocolate Gingerbread Blondies
- Gingerbread Cake
- The Best Gluten-Free Gingerbread Cookies
- Perfect Gingerbread Cookies without Molasses
If you’ve tried this Vegan Gingerbread Men recipe or any other recipe on Bless this Mess, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories AND add your photo to your comment so that other can see your creation.
Vegan Gingerbread Cookies
- 1 cup butter-flavored shortening, (226 grams)
- 1 cup granulated white sugar, (220 grams)
- 1 “egg” via Bob’s Red Mill Egg Replacer, (1 tablespoon egg replacer mixed with 2 tablespoons water)
- 1 cup light or dark molasses, (do not use blackstrap or cooking molasses ) (325 grams)
- 2 tablespoons white vinegar, (22 grams)
- 5 cups all-purpose flour, (785 grams)
- 1 ½ teaspoons baking soda, (9 grams)
- ½ teaspoon salt, (3 grams)
- 2 teaspoons ground ginger, (3 grams)
- 1 teaspoon ground cinnamon, (2 grams)
- 1 teaspoon ground cloves, (3 grams)
- Add the shortening and sugar to a large bowl (or the bowl of your stand mixer) and beat until the mixture is light and fluffy, about three minutes, using a hand mixer or the paddle attachment on your stand mixer. Scrape down the sides as few times as needed.
- Add the prepared egg replacer, molasses, and vinegar. Beat to combine well. The mixture will look a bit curdled.
- Add the flour, baking soda, salt, ginger, cinnamon, and cloves to the bowl and mix to combine well. The dough should come together when you press it in your hands and shouldn’t be crumbly. If anything it’ll still be a little tacky to the touch. That’s ok.
- Divide the dough into two even pieces, wrap each piece of dough in plastic wrap, and refrigerate for 30 to 90 minutes. Don’t skip this step, it helps the cookies to keep their shape.
- When the dough is done chilling, preheat oven to 350 degrees F. Working in sections, roll the dough to ½ inch thick on a floured surface; cut into desired shapes.
- Place shapes on a baking sheet lined with parchment paper or a baking mat. Gather and reroll “scraps” of dough as needed, using all of the dough.
- Bake at 350 degrees for 9-11 minutes. Let the cookies cool on the pan for 5 minutes, and then move to a cooling rack.
- Repeat with remaining dough.
- Leave plain or decorate (here are 6 Simple Ways to Decorate Gingerbread Cookies if you are looking for some inspo).
- This vegan royal icing recipe worked great, I just added much less milk than called for so that my icing was very stiff.
- The cookies don’t even need icing, they taste great as they are so don’t feel obligated to use it!
- I love that Bob’s Red Mill Egg Replacer that is called for in the recipe and keep it on hand in my kitchen. I tried this recipe with a flax egg and the texture wasn’t quite the same.
- This recipe could be made gluten free by using a gluten free baking blend flour like Bob’s Red Mill 1:1 baking flour or something similar.
Vegan Gingerbread Cookies are such a treat to bake. The combination of flavor, texture, and adorableness is off the charts.