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Soft Baked Gingerbread Cookies (Vegan)

Nothing says Christmas quite like the smell of gingerbread cookies coming out of the oven. These are a family favorite that always brings smiles and requests for more.
Prep Time 45 minutes
Cook Time 15 minutes
Servings 24 cookies (about)

Ingredients

Cookies:

  • 1/2 cup room temperature vegan butter
  • 1/2 cup plant-based milk
  • 1/2 cup pure cane sugar
  • 1/2 cup molasses
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1 1/4 teaspoons ginger
  • 3 1/2 cups all-purpose flour plus more for rolling cookies out

Frosting:

  • 2 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 cup plant-based milk

Instructions

Cookies:

  1. Preheat oven to 350ºF (180ºC). Beat butter, molasses, and sugar together until creamed. Mix in milk until combined then add vanilla, soda, and spices. Add in flour and mix only just until combined, trying not to over-mix.
  2. Roll dough out to about 1/4 to 1/3 inch thick. Cut cookies with your chosen cookie cutters. Place them, at least 1-inch apart, on a parchment lined baking tray.
  3. Bake for 8 to 10 minutes or until very lightly darkened on edges. Remove from oven and cool completely before serving.

Frosting:

  1. Stir together the ingredients for the frosting until completely smooth. If it seems a bit too thick add a few drops more of milk, if it seems a bit to thin, add a bit more powdered sugar.
  2. Frost cookies as desired. You can add food coloring or sprinkles if you like. Allow icing to dry completely for about 45 minutes (or just eat them right away ;p). Store in an air-tight container for up to 1 week.