My New Favorite Holiday Cookie: Vegan Gingerbread with Vanilla Glaze

December 22, 2018

Last year, I made a batch of holiday cookies that were so.bad.

Bad enough that the land of Instagram, Facebook, and WordPress never heard even a whisper of them. You see, baking is already finicky. VEGAN baking is actual wizardry. Since my sugar cookies of 2017 were a dud, I decided to try for something a little different. I’m proud to announce that these Vegan Gingerbread with Vanilla Glaze cookies are the bee’s knees.

gingerbread, gingerbread cookies, vegan gingerbread, vegan cookies, vegan baking, baking, vegan, cookies, holiday cookies, vegan holiday recipes, william and sonoma, vanilla icing, holiday baking

They’re crispy if you want them to be (just make them a little thinner), have a bite of ginger, are ridiculously good fresh out of the oven, and don’t include any crazy ingredients that you have to look for at Whole Foods or order on Amazon.

gingerbread, gingerbread cookies, vegan gingerbread, vegan cookies, vegan baking, baking, vegan, cookies, holiday cookies, vegan holiday recipes, william and sonoma, vanilla icing, holiday baking That’s right, you probably already have most of the ingredients in your pantry.

Am I the only one that likes to make a giant unsightly cookie out of the leftover dough?

gingerbread, gingerbread cookies, vegan gingerbread, vegan cookies, vegan baking, baking, vegan, cookies, holiday cookies, vegan holiday recipes, william and sonoma, vanilla icing, holiday baking

Originally my plan was to make different shapes and meticulously ice them for aesthetic purposes. It turns out I believe more in sharing tasty recipes for food than I do in driving myself a little bonkers via piping icing onto a million cookies.

These are warm, rustic, and a little messy just like my soul.

gingerbread, gingerbread cookies, vegan gingerbread, vegan cookies, vegan baking, baking, vegan, cookies, holiday cookies, vegan holiday recipes, william and sonoma, vanilla icing, holiday baking

I hope you all enjoy.

Vegan Gingerbread Cookies with Vanilla Glaze

These simple cookies are the perfect holiday treat or gift. 

Course Dessert
Prep Time 1 hour 30 minutes
Cook Time 10 minutes
Total Time 1 hour 40 minutes
Author Marybeth Wells

Ingredients

  • 1 flax "egg" (1 tablespoon flax seeds, freshly ground + 2.5 tablespoons warm water)
  • 0.5 cup vegan butter most margarine is vegan
  • 0.5 cup coconut sugar
  • 0.5 cup black strap molasses you can use lighter molasses, I just love the taste of black strap in these cookies
  • 1 tbsp apple cider vinegar
  • 1 tsp pure vanilla extract
  • 2.3 cups all purpose flour, plus a little extra for rolling out the dough
  • 1.5 tsp baking soda
  • 1.5 tsp ground cinnamon
  • 1.5 tsp ground ginger I like to buy my bulk spices from Mountain Rose Herbs
  • 0.4 tsp sea salt

Vanilla Glaze

  • 2 tbsp vegan butter
  • 1 cup powdered sugar sifted
  • 1-2 tbsp plain, unsweetened non-dairy milk cashew or hemp work great
  • 1 tsp pure vanilla extract

Instructions

  1. In a small bowl, mix ground flax and warm water. Set aside for 3-5 minutes to thicken.

  2. In a large mixing bowl, cream together the vegan butter, sugar, molasses, apple cider vinegar, vanilla, and flax "egg" on medium-high speed for 30 seconds, or until combined. Mix in the flour, baking soda, cinnamon, ginger, and salt until just combined. I like to sift the dry ingredients together prior to mixing into the dough to prevent any lumps. The dough should be very thick.

  3. Wrap the dough in plastic wrap or place in a reusable container and chill it for 1 hour in the freezer. This is the perfect time to clean up the mess you've made so far :). 

  4. Once it's chilled, divide the dough in half and roll it out between two pieces of parchment paper, flouring the bottom piece of parchment paper and top of the dough as needed to prevent the dough from sticking. The rolled dough should be about ¼-inch thick. Cut into desired shapes and place on a parchment-lined baking sheet 2 inches apart. Chill in the freezer for 10 minutes prior to baking to help them retain their shape.

  5. While the cut dough is chilling, preheat the oven to 350˚F. Bake the cookies for 10 minutes, or just until the edges begin to turn a darker brown. If you've decided to go with thicker cookies, add a little time to this. Allow to cool on the baking sheet for 3-4 minutes, then transfer to a cooling rack to cool completely.

  6. Meanwhile, prepare the icing: In a large mixing bowl, cream together the vegan butter and powdered sugar. Mix in the vanilla extract and almond milk 1 tablespoon at a time until the texture is thick but pourable. You can make it thicker if you'd like to pipe icing on your cookies, but I loved it as a glaze poured over the cookies. 

  7. Leftover cookies (if you have them) should be kept covered and stored at room temperature (up to a few days).

 

For more daily inspiration and recipes come and see me on Instagram, Pinterest, and Facebook. If you’re interested in learning more about who I am head to this page or my personal Insta. See you there 😉

Leave a Reply

Your email address will not be published. Required fields are marked *

X

  1. bookmarked!!, I love your web site!

  2. Very shortly this web page will be famous amid all
    blogging people, due to it’s fastidious articles or reviews

  3. Hello Dear, are you in fact visiting this web page regularly, if
    so afterward you will absolutely get good experience.

  4. Nice post. I learn something totally new and challenging
    on websites I stumbleupon everyday. It will always be
    useful to read content from other writers and use something
    from other sites.

  5. Heya i’m for the first time here. I came across this board and I find It truly
    useful & it helped me out much. I hope to give something back and aid others like you helped me.

  6. After going over a few of the articles on your website, I seriously like your technique of blogging.
    I saved it to my bookmark webpage list and will be checking back in the near future.
    Please visit my website as well and let me know how you feel.

  7. I do not even know how I ended up here, but I thought this post was
    good. I don’t know who you are but certainly you’re going to a famous blogger if you aren’t already 😉 Cheers!

  8. I think the admin of this site is in fact working
    hard in support of his web site, since here every material
    is quality based information.

  9. Ahaa, its good discussion on the topic of this piece of writing at this place at this webpage,
    I have read all that, so at this time me also commenting here.

  10. If some one needs to be updated with hottest technologies
    therefore he must be pay a quick visit this web page and be up to date every day.

X