Soft gingerbread cookies aren’t hard to make! Here’s an easy gingerbread cookie recipe you’ll love that happens to be vegan (shhh).
Do “Gingerbread Cookie” and “Vegan” in the same sentence make you wonder? I get it but trust me. Not only is this cutout cookie recipe easy but it’s also perfect for fall cookie cutouts and our favorite, Christmas gingerbread cookie cutouts! Keep reading …
I’m a “kind of” vegan, lol. I try, when possible, to eat vegan but it’s hard sometimes. Not when it comes to soft gingerbread cookies though!
This is an adaptation of my FAVORITE gingerbread cookie recipe that I was given by my sister almost 30 years ago. I’ve simply made substitutions in a few places to make it vegan. So, in a nutshell, it’s a vegan cookie recipe, an easy cutout cookie recipe, and a SOFT gingerbread cookie recipe. Winner-winner-winner!! This recipe makes crisp edge cutouts to decorate with royal icing and I guarantee nobody will even notice that it’s vegan, so if you choose not to tell …
Disclosure: Some of the links in this post are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.
Gingerbread Cookie TEaser
Above are all of the ingredients PLUS those needed to ice the finished Gingerbread Cookie Cutouts to make Fall Leaf Cookies pictured below.
gingerbread cookie Egg Substitute: Chia Egg
In this recipe (along with many others I publish), Chia Egg is used in place of real eggs. While it looks totally weird, it works great! You don’t even notice it in the gingerbread cookies as the dough is dark. In lighter dough, you can notice the little dots from the Chia Seeds but they don’t add a taste.
To start, get your tap water REALLY hot. Measure 5 tbsp into a small bowl. To this add 2 tbsp of Chia Seeds.
Mix it with a spoon and then just set it aside. It needs a little time to get the slimy egg consistency. Sounds gross but it really isn’t.
Mixing the dry ingredients
I admit, this next step I NEVER did until the past few years and it makes a BIG difference.
Sift all of the dry ingredients together!
It’s that simple. This not only helps prevent clumps as you’re mixing the gingerbread cookie dough but it also helps to even out the spices. I like to do this BEFORE I tackle the moist ingredients. Use a separate bowl and just set aside until you’re ready for it.
Mixing the gingerbread cookie moist ingredients
To begin, use the entire box of Miyoko’s Vegan Butter. If you can’t find it in your store, you can substitute in most grocery stores. I just have been really happy with this brand.
Add it all by itself to the blender and mix until smooth.
Next up is the Chia Egg. Before adding it to the mixing bowl, stir it around a little bit to get the sliminess spread around all of the chia seeds. If it isn’t sufficiently slimy, you can pop it in the microwave for 15 seconds. Not any longer though. You don’t want it HOT.
Add the gingerbread cookie dry ingredients
Once the Chia Egg is evenly blended, you can start to add the dry ingredients. NOT ALL AT ONCE. Whew, what a mess that would be. You’ll have flour all over yourself!
Just add a bit at a time. About 1-2 cups are good. On low speed, blend it into the dough until all of the dry ingredients are absorbed. Then add another 1-2 cups. Repeat this until all of the dry ingredients have been blended evenly.
Make sure you scrape the outside of the bowl with a spatula to get any wall-flowers in on the action.
Here’s the gingerbread cookie cutout magic!
With practice, I’ve finally learned the magic secret to getting nice edges to the cookie cutouts. The only challenge is that it takes a little bit of time.
My suggestion is to make the dough in the morning, plan to cook the cutouts in the early afternoon, and then schedule icing time for the late afternoon or evening.
So, here’s the secret. First, wrap the dough in plastic wrap and put it into the refrigerator for an hour.
Take the dough out of the refrigerator and roll out the cookies.
My preference is to roll them directly onto a clean counter and NOT directly on parchment paper. The parchment paper does prevent sticking but it also slides around and that makes me a bit crazy!
To prevent sticking, just use a little flour. I keep the sifter out for this purpose. I put just a heaping spoonful into the sifter and then hit the side of the sifter with my hand to spread out on the counter.
Once the cookies are cut, place them at least 1″ apart on cookie sheets that are each lined with parchment paper.
Here’s the magic … put the cookie sheets back into the refrigerator for at least another hour!
Use this time to clean the kitchen so when it’s time to make the icing, you don’t have a double mess!
Baking these bad boys
Oh man, I LOVE baking gingerbread cookie dough because it makes the kitchen smell SOOOO good.
Preheat the oven to 350 degrees, and then take the cookie sheets directly from the refrigerator and place them in the preheated oven for 10-12 minutes.
When they come out, leave them on the cookie sheets for another 5 minutes before putting them on a cooling rack.
Here they must sit until they are COMPLETELY cool before you dare attempt to put Royal Icing on them. Be patient, my friend. Go grab a magazine or read some of my blog posts. Win-win!
Here’s a batch of the gingerbread cookie leaf cutouts I did for the Fall Leaf Post. Just imagine the smell!!!
Need some baking supplies & Tools?
These are the exact or very similar tools and supplies that I use in my kitchen:
The full recipe
Chia Egg (Egg Substitute)
- 5 tbsp Hot Water
- 2 tbsp Chia Seeds
- 5 c. Gluten-free All-purpose Flour
- 1 1/4 tsp Xanthan Gum (if needed for GF Flour, read packaging)
- 1 tsp Baking Soda
- 2 tsp Baking Powder
- 2 tsp Ground Ginger
- 2 tsp Ground Cloves
- 2 tsp Cinnamon
- 1 c. Miyoko's Vegan Butter
- 1 c. Coconut Sugar
- 1 c. Molasses
- Mix Chia Egg ingredients and set aside.
- Sift together Dry Ingredients and set aside.
- Blend Moist Ingredients, one at a time, until smooth.
- Add Chia Egg to mixer and blend until evenly distributed.
- Add Dry Ingredients, in equal parts, to the mixer. Continue until all are mixed evenly.
- Remove dough from the mixing bowl and wrap in plastic wrap. Refrigerate for at 1 hour.
- Roll dough on the counter with flour to keep from sticking. Cut out using a cutter of your desired shape. Place on a cookie sheet lined with parchment paper. Be sure to leave at least 1" around each side of the cutout.
- Place dough in the refrigerator for 1 hour to chill.
- Preheat oven to 350 degrees.
- Bake cookies, directly from the refrigerator, for 10-12 minutes. Allow cookies to cool on cookie sheet for 5 minutes before moving to a cooling rack.
- Allow to cool completely before icing.
Take a look at my Vegan Royal Icing Recipe!
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Amount Per Serving Calories 386Total Fat 13gSaturated Fat 8gTrans Fat 1gUnsaturated Fat 4gCholesterol 33mgSodium 257mgCarbohydrates 63gFiber 2gSugar 30gProtein 5g
That’s it for today!
That’s it for today, BUT I know you can use more recipes as you wait for your cookies to cool. Check out all of my recipes for more ideas. And, make sure you subscribe so any new posts are sent directly to your email! Here are a few to get you thinking!!
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