Christmas is coming and we all know it’s the biggest baking season of the year. I’m obsessed with anything that’s ginger flavoured so why not make some vegan gingerbread cookies. I’m also planning on making a gingerbread bundt cake later this month and I will use these cookies as decoration. These cookies are so easy the kids can make them and you can also make the dough ahead of time and just leave it to chill in the fridge until you’re ready to bake them.
You don’t have to be an expert cookie decorator. Making two little dots for eyes and a swipe for a mouth is super easy. The ginger in this recipe is strong, so if you prefer a less gingery flavour, leave out half a tablespoon.
What are the ingredients for these vegan gingerbread cookies (including icing)?
Vegan Gingerbread Cookies
- Flaxseed egg (ground flaxseed and water)
- Vegan butter (I like using Naturil block butter as it’s got a great flavour)
- All purpose plain flour
- Baking soda
- Dark brown sugar
- Golden Syrup
- Ground ginger, cinnamon, nutmeg, cloves, all spice
Vegan Royal Icing
- Icing sugar or confectioner’s sugar
- Lemon juice
- You can swap dark brown sugar with light brown sugar
- You can swap ground flax with ground chia seeds
- You can swap lemon juice with aquafaba or water
Tools I Used For This Recipe
- Small saucepan
- Wooden spoon
- Kitchen scales
- Rolling pin
- Baking paper
- Christmas cookie cutters (I’m using a men, Christmas tree and star)
- Cookie tray
- Piping bag
My Top Tips For This Recipe
- If you prefer a crispier/crunchier cookie then you can bake for 13 to 15 minutes
- If you prefer a softer cookie, bake for 10 to 12 minutes
- I chilled my dough in the freezer for 30 minutes until firm to save time, instead of chilling in the fridge
- If your dough becomes soft when you’re cutting out your cookies, return it to the freezer for 5 to 10 minutes to allow it to set
- Make sure your cookies are cold before icing them otherwise the icing will run
- If you’re finding your icing is too firm for piping, place in the microwave for 5 seconds
Store in an airtight container for up to 1 week.
See My Step By Step Photos For How To Make Your Gingerbread Dough
Follow my simple steps to make this vegan gingerbread cookie dough. You can make this ahead of time and leave the dough to chill in the fridge until you’re ready to cut them out. If you dough becomes soft during the cutting process, pop it into the freezer for 5 minutes so the dough will become firmer and easier to manage.
Chill in the freezer for around 30 minutes. Once you remove from the freezer, preheat your oven to 200C/400F and prepare your bench to cut out your cookies. This recipe will make about 20 to 30 cookies depending on the size of your cookie cutters.
See My Step By Step Photos For How To Bake & Decorate Your Gingerbread Cookies
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