Easy Vegan Gingerbread Cookies Recipe

Easy Vegan Gingerbread Cookies Recipe

How To Make Easy Vegan Gingerbread Cookies

In this vegan gingerbread cookies recipe, molasses are the main source of sweetness with a bit of earthiness to it. The shortening makes the cookies lighter

Preparation: 30 minutes
Cooking: 15 minutes
Total: 45 minutes



  • cupsmolasses
  • 1cupbrown sugar,packed
  • cupvegetable shortening
  • cupcold water
  • 6cupsall-purpose flour
  • 2tspbaking soda
  • 1tspground cinnamon
  • 1tspground cloves
  • 1tspground allspice
  • 1tspground ginger
  • 1tspsalt
  • cooking spray


  1. Combine molasses, brown sugar, and shortening in a large bowl; beat with an electric mixer until smooth and creamy. Add cold water and blend until smooth.

  2. Sift together flour, baking soda, cinnamon, cloves, allspice, ginger, and salt in a separate bowl. Add flour mixture to molasses mixture, blending until incorporated and dough is soft.

  3. Shape dough into 2 balls and place in the refrigerator until chilled, 10 to 15 minutes.

  4. Preheat the oven to 350 degrees F. Spray a baking sheet with cooking spray.

  5. Working in batches, place one ball of chilled dough on a lightly floured surface and roll to ¼-inch thickness, or ½-inch thickness for softer cookies.

  6. Cut out cookies with desired cookie cutters and place 1 inch apart on the prepared baking sheet. Repeat with the remaining dough.

  7. Bake cookies in the preheated oven until edges are firm, 12 to 13 minutes. Transfer to a wire rack immediately after baking to cool. Allow to cool completely if frosting.


  • Calories: 154.22kcal
  • Fat: 2.62g
  • Saturated Fat: 0.55g
  • Trans Fat: 0.25g
  • Monounsaturated Fat: 1.12g
  • Polyunsaturated Fat: 0.77g
  • Carbohydrates: 30.64g
  • Fiber: 0.64g
  • Sugar: 14.46g
  • Protein: 2.17g
  • Sodium: 107.67mg
  • Calcium: 36.92mg
  • Potassium: 235.34mg
  • Iron: 1.69mg
  • Vitamin A: 0.03µg
  • Vitamin C: 0.02mg
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