Chewy Vegan Gingerbread Cookies Recipe
Chewy Vegan Gingerbread Cookies Recipe is soft, spiced, and perfect for holidays. Learn how to make these plant-based cookies with easy ingredients and simple steps.
Equipment
- Large mixing bowl
- Medium bowl
- Measuring cups
- Measuring spoons
- Whisk or spoon
- Baking sheet
- Parchment paper
- Rolling pin (optional)
- Cookie cutters (optional)
Ingredients
- All-purpose flour – 2 ½ cups
- Baking soda – 1 teaspoon
- Ground ginger – 2 teaspoons
- Ground cinnamon – 1 teaspoon
- Ground cloves – ½ teaspoon
- Ground nutmeg – ¼ teaspoon
- Salt – ½ teaspoon
- Vegan butter – ¾ cup (softened)
- Brown sugar – ¾ cup (packed)
- Molasses – ⅓ cup
- Non-dairy milk – 3 tablespoons
- Vanilla extract – 1 teaspoon
Instructions
Preheat Oven
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper for easy baking.
Mix Dry Ingredients
- In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
Cream Butter and Sugar
- In a large bowl, beat vegan butter and brown sugar together until creamy and smooth with a whisk or spoon.
Add Wet Ingredients
- Stir in molasses, non-dairy milk, and vanilla extract until fully combined. Dough should be sticky.
Combine Dough
- Gradually fold dry ingredients into wet mixture until a soft dough forms. Do not overmix.
Shape Cookies
- Roll dough into 1-inch balls and place 2 inches apart on the prepared baking sheet. Flatten slightly.
Bake Cookies
- Bake 10–12 minutes or until edges are firm but centers remain soft. Remove from oven.
Cool Cookies
- Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Do not overbake to keep cookies chewy
- Store in an airtight container
- Optional: decorate with vegan icing