Easy Vegan Gingerbread Cookies

These vegan gingerbread cookies are made without eggs or dairy products, but they're just as delicious as any gingerbread cookie you've ever tried!

Vegan Gingerbread Cookies Ingredients

These are the ingredients you'll need to make this flavorful vegan gingerbread cookie recipe:

· Flour: These easy vegan gingerbread cookies start with all-purpose flour.· Leaveners: Baking soda and baking powder act as leaveners, which means they help the cookies rise.· Spices: These festive cookies are spiced with cinnamon, ginger, and allspice. A pinch of salt enhances the overall flavor, but won't make your cookies taste salty.· Coconut oil: Since this recipe is vegan, it calls for coconut oil instead of butter or shortening.· Molasses: Use molasses to deepen the spicy flavor of these vegan gingerbread cookies.· Sugar: White sugar sweetens things up a bit, balancing out the deeper flavors from the molasses and spices.· Vanilla: A dash of vanilla extract adds complexity and enhances the flavor.

How to Make Vegan Gingerbread Cookies

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make these vegan gingerbread cookies:

1. Make and chill the dough: Sift the dry ingredients together. Beat the wet ingredients in a separate bowl. Gradually add the dry mixture to the wet mixture to make dough. Wrap the dough in storage wrap and refrigerate for two hours.2. Roll and cut the dough: Roll the chilled dough out onto a floured surface. Use a floured cookie cutter to cut the dough into your desired shapes.3. Bake the cookies: Place the cut cookie dough on lined baking sheets. Bake in a preheated oven until firm and cool completely on wire racks.

Tip: If you plan to decorate your cookies, check out our Dairy-Free Vanilla Icing recipe!

How to Store Vegan Gingerbread Cookies

Store your leftover vegan gingerbread cookies in an airtight container at room temperature for up to four days.

Can You Freeze Vegan Gingerbread Cookies?

Yes! You can freeze baked or unbaked vegan gingerbread cookies.

· Arrange the (uniced) baked cookies on a baking sheet and freeze them for a few hours or up to overnight. When they're frozen solid, transfer them to an airtight container or zip-top bag. Freeze for up to one month. Thaw in the refrigerator, then decorate as desired.· To freeze cookie dough, arrange the dough balls on a baking sheet and freeze them for a few hours or up to overnight. When they're frozen solid, transfer them to an airtight container or zip-top bag. Freeze for up to two months. Follow the recipe when you're ready to eat them, but add a few minutes to the bake time to account for the frozen temperature.

Cookdap Community Tips and Praise

“Wonderful,” raves Riley. “Super easy and tasty. I used soy-free, dairy-free ‘butter’ instead of coconut oil.”

“We cooked [the dough] for 9 minutes because I prefer a chewier cookie and they were amazing,” says Sarah Driscoll. “Be sure not to roll the dough too thin.”

“I followed the directions exactly and these cookies were delicious,” according to Sara Baird. “For me, ½-inch thickness was easier to cut and made cleaner cut cookies.”