Easy Vegan Gingerbread Cookies Recipe

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Jill
Jill January 21, 2021
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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
Serves:

Ingredients

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

Instructions

  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.

Nutrition

  • 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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