Whenever I think of Christmas, gingerbread comes to my mind. The blend of spices and the flavors they bring say that magic lays in a Christmas sweet treat. In a crispy gingerbread cookie, to be more specific ?.
Soft in the middle, crisp on the edges, these cookies are the perfect treat, next to a cup of mulled wine (some magic addition ?). You can make them as a fun creative activity with your kids. And you can offer them as a nice homemade gift for friends or just give yourself a treat for holidays.
Vegan crispy gingerbread cookies ingredients
This paragraph contains details about ingredients, their role and possible substitutes. Information about quantities is written in the recipe card at the end of the article.
- flour – I used all purpose flour; I didn’t test the recipe with gluten free flour or other types of flour;
- vegan butter (not margarine) – it’s important to use room temperature butter; usually, it can be replaced with coconut oil in vegan recipes; for this recipe, I’d rather use butter because coconut oil might make cookies a bit greasy; plus, butter firms up much better when chilled;
- vegan “egg” – the dough needs something to bind all ingredients; one of the most common ingredient in vegan recipes is the flaxseed “egg”; to get the equivalent of an egg, you need to mix 1 tbsp of ground flaxseed with 3 tbsp of water;
- brown sugar – I used a mix of raw cane sugar and brown dark sugar; in general, cookies are made with dark brown sugar due to the caramel flavor they bring; but, since we’re using molasses in this recipe, I chose to reduce the quantity of dark brown sugar and add raw cane sugar instead so that the cookies won’t taste bitter;
- molasses – a thick, dark syrup made of sugar cane or sugar beets; it’s essential in this recipe as it gives the cookies the classic gingerbread flavor;
- spices – we couldn’t call them gingerbread cookies without the spices; I used quite a lot of ginger, cinnamon, cloves and a very small quantity of nutmeg; I went quite heavy on the spices, but I like spicy gingerbread ?; if, you want a milder flavored gingerbread, feel free to adjust quantities as you wish;
- salt – it enhances the sweetness and flavors; skip it if using salted butter;
- bicarbonate – to help cookies rise a little and make them soft on the inside;
- vanilla extract – to add more flavor to the cookies.
How to make gingerbread cookies
Step 1: Make the dough
Prepare the vegan egg first by mixing the ground flaxseed with water and set aside. Then stir together the dry ingredients in a bowl (except for the sugar).
Next, whip together the vegan butter and sugars using an electric mixer. Once they’re well mixed, bring in molasses, flaxseed egg, and vanilla extract and continue whipping until smooth and creamy.
Now, start adding gradually the dry ingredients. Scrape down the sides of the bowl, so that all flour is incorporated into the mixture. Continue beating until you get a thick sticky dough.
Since there’s a lot of dough, split it in two and roll each half into a ball and flatten them. This will help you roll the dough easier. Put each piece of dough in silicone bags and chill for minimum 2 hours. Overnight chilling is even better.
Step 2: Roll and cut out the dough
When the dough is completely chilled, take one of the pieces and use a rolling pin to roll it out into a 3-4 mm thick disc. And now there comes the fun part, when kids can help. They’ll definitely love cutting out the dough with the cookie cutters ?.
To be efficient, cut the cookies close together; this way, you’ll have less scrap. Transfer the cut out cookies to a parchment lined baking sheet. Then re-roll the scrapes to cut out more cookies, until there’s no dough left. I didn’t need to chill the scrap dough, but if it’s too soft and you cant work with it, I recommend leaving it in the fridge for about 15 minutes.
Step 3: Bake the cookies
To make sure they won’t melt and spread in the oven, chill the cut out cookies for about 30 minutes. Then bake them at 170°C for 9 – 10 minutes. Remember that the longer you cook the cookies, the crispier they’ll get. And, no matter how tempting it is to eat some cookies after removing them from the oven, it’s important that you don’t. Cookies are too soft when they’re hot and they need to cool completely to firm up.
Step 4: Decorate the cookies
If you’re on the “fun mode” and the kids are helping, prepare an icing made of powdered sugar and water, transfer it to a piping bag and decorate the cookies as you wish. Or just sprinkle some powdered sugar over the cookies and enjoy!
Tips for making crispy gingerbread cookies
Use the metric measurements with a digital scale rather than the cup conversions. It’s far more accurate and you’ll get better results.
Use room temperature butter – this helps the ingredients emulsifying much easier and creates a uniform texture.
Chill the dough – it enhances the cookies flavor and makes them thicker; furthermore, it’s much easier to roll a chilled firm dough than a soft sticky one. If the dough is too firm after chilling, wait 10 minutes until it softens enough to work with it. Also, it’s very likely that the dough will soften again after rolling and shaping it. So, chill the cut out cookies for minimum 30 minutes before baking. And be sure the oven is preheated when placing the cookies inside.
Bake one batch at a time so that the cookies bake evenly. If you really need to bake two batches at a time, rotate the trays in the oven once halfway through the baking process.
How to store gingerbread cookies
You can store the cookies for 2-3 weeks in an airtight container. Make sure the decorations are completely dry before putting the cookies in the container.
Other cookie recipes you might like
If you try this vegan crispy gingerbread cookies, please let me know your impression. I’d love to hear your feedback. Please leave a comment below and don’t forget to snap a photo and tag #choose_tasty on Instagram ?.
Vegan Crispy Gingerbread Cookies
- cookie cutters, piping bag
- 360 g all purpose flour
- 1 ½ tsp baking soda
- 2 tbsp ginger powder
- 2 tbsp cinnamon powder
- 1 tsp cloves powder
- ⅓ tsp nutmeg powder
- ⅓ tsp salt skip if using salted butter
- 170 g vegan butter at room temperature
- 80 g soft brown sugar
- 40 g raw cane sugar
- 140 g molasses
- 1 flaxseed egg 1 tbsp ground flaxseed mixed with 3 tbsp water
- 1 tsp vanilla extract
- 200 g powdered sugar
- 2 tbsp plant milk adjust quantity as needed
- In a large bowl, combine together flour, spices, baking soda, and salt; set aside;
- In another bowl, whisk vegan butter with light and dark brown sugar; use and electric mixer and whisk until they are well combined (about 2 minutes);
- Add molasses, flaxseed egg, and vanilla extract and continue mixing until smooth and creamy (about 2 minutes);
- Add the dry ingredients gradually and mix until you get a thick sticky dough; scrape down the sides of the bowl from time to time to make sure no flour or dry patches remain;
- Split the dough in 2 equal parts form 2 dough balls; wrap the dough balls in silicon bags, flatten them a bit and chill for at least 2 hours or overnight;
- When completely chilled, remove one dough ball from the fridge and roll it into a 3-4 mm thick disc; use cookie cutters to cut out the cookies; transfer the cookies on a parchment paper lined baking tray; re-roll the scraps and cut out cookies; repeat until there's no cookies dough left;
- Chill the cut out cookies in the fridge for 30 minutes before baking;
- Preheat the oven at 170° C;
- When the cut out cookies are chilled, place the tray into the oven and bake for 9-10 minutes;
- Remove the cookies from the oven and allow them to cool completely on the tray before icing;
- To prepare the icing, mix well the powered sugar with plant based milk; transfer the icing in a piping bag fitted with a small writing nozzle and decorate cookies as you wish.
- Allow the dough to chill completely before rolling it; prepare one day in advance and leave it in the fridge overnight, if possible.
- If the dough scraps soften too much while rolling and cutting, put in the fridge for 10-15 minutes.
- Don’t skip the chilling of the cut out cookies; if you’re short on time, freeze them for 15 minutes instead of chilling in the fridge for 30 minutes.
- Allow cookies to cool completely before icing. The icing will get runny on hot cookies.
- I replaced the plant milk with beets juice to get red icing; and I added 1/2 tsp of spirulina for green icing.