Soft & Chewy Vegan Gingerbread Cookies (Gluten Free) Recipe
These Soft & Chewy Vegan Gingerbread Cookies are a delightful gluten-free treat perfect for the holiday season or any time you crave a spiced, sweet cookie. Made with vegan butter, molasses, and dairy-free yogurt, these cookies are both tender and flavorful. Finished with vegan royal icing, they’re perfect for decorating and sharing with friends and family.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 59 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
Dry Ingredients
- 1 3/4 cup (218 g) all-purpose flour or gluten-free 1:1 baking flour
- 3/4 cup (150 g) granulated sugar
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon sea salt
Wet Ingredients
- 1/2 cup (113 g) vegan butter, room temperature
- 1/4 cup (80 mL) molasses
- 1/3 cup (70 g) unsweetened dairy-free yogurt, room temperature
For Decoration
- 1 batch vegan royal icing
Instructions
- Prep: Measure out all ingredients carefully to ensure accurate proportions for the perfect cookie texture.
- Whisk the dry ingredients: In a large bowl, whisk together the flour, ginger, cinnamon, and sea salt until evenly combined. Set aside.
- Make the gingerbread cookie dough: In a medium bowl, beat the vegan butter and granulated sugar together until well combined and creamy. Add in the molasses and unsweetened dairy-free yogurt, continuing to beat until the mixture is smooth and uniform. Gradually add the wet ingredients into the dry ingredients, mixing until a sticky dough forms. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes to chill and firm up.
- Roll out the gingerbread dough: Lightly dust a clean surface and rolling pin with flour. Roll the chilled dough out to about 1/4 inch thickness. Flour your cookie cutters on the cutting side and press firmly into the dough to cut out shapes. Re-roll scraps as needed and continue cutting until all dough is used.
- Bake: Transfer the cut-out cookies to a baking sheet lined with parchment paper. Use a spatula if needed to lift them gently. Chill the cookies in the fridge while the oven preheats to 350°F (175°C). Bake for 12-14 minutes until the cookies are slightly puffy and firm to the touch, but not soft.
- Cool and decorate: Remove cookies from the oven and allow them to cool completely for about 15 minutes. Prepare the vegan royal icing according to your recipe instructions. Spoon the icing into an icing bag fitted with a decorating tip and pipe designs onto each cookie. Let the icing set for 10 minutes before serving.
- Enjoy: Serve the beautifully decorated vegan gingerbread cookies and delight in their soft, chewy texture and rich spices.
Notes
- For best results, ensure all wet ingredients are at room temperature before mixing.
- If you prefer crisper cookies, bake 1-2 minutes longer, but watch carefully to avoid overbaking.
- These cookies can be stored in an airtight container for up to 5 days.
- Make sure to chill your dough before rolling to prevent sticking and easier handling.
- Use gluten-free 1:1 baking flour if avoiding gluten, otherwise all-purpose flour works perfectly.
Keywords: Vegan gingerbread cookies, gluten-free gingerbread, soft vegan cookies, holiday cookies, vegan royal icing
