Forktionary

Ginger Icebox Cookies Vegan Recipe

Indulge in the irresistible spice of these vegan ginger icebox cookies! Inspired by a Southern Living classic, this recipe is updated with whole wheat flour for a wholesome twist. Perfectly crisp edges and a chewy center make these cookies a delightful treat for any occasion. Easy to prepare and freeze for baking later, this recipe is perfect for holiday baking or a simple afternoon snack. Get ready for a burst of warm ginger flavor in every bite!

Prep Time 60 mins
Cook Time 35 mins
Calories 45.3 kcal
Protein 1g
Rating 3.0 (2 Reviews)
Ginger Icebox Cookies Vegan 13

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Ginger Icebox Cookies Vegan

  • Margarine
  • 1 cup granulated sugar (or ¾ cup for a less sweet option)
  • 2 ½ cups all-purpose flour (or 1 ¼ cups all-purpose flour and 1 ¼ cups whole wheat pastry flour)
  • 1 teaspoon baking soda
  • Ground Ginger
  • Ground Cinnamon
  • ½ cup molasses
  • (omitted in this updated version)

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How to Make Ginger Icebox Cookies Vegan

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together 1 cup vegan butter until light and fluffy.
  3. Gradually add 1 cup granulated sugar (or ¾ cup for a less sweet option) and beat until well combined.
  4. In a separate bowl, whisk together 2 ½ cups all-purpose flour (or 1 ¼ cups all-purpose flour and 1 ¼ cups whole wheat pastry flour), 1 teaspoon baking soda, 2 teaspoons ground ginger, and 1 teaspoon ground cinnamon.
  5. Add the dry ingredients to the wet ingredients, alternating with ½ cup molasses, mixing until just combined. (Note: The original recipe called for water, but this updated version omits it for a firmer dough).
  6. The dough will be soft. Cover the bowl and chill for at least 2 hours.
  7. Divide the chilled dough into 4 equal portions.
  8. Shape each portion into a 9-inch roll.
  9. Wrap each roll tightly in wax paper, then wrap again in plastic wrap, and freeze for at least 2 hours or overnight.
  10. When ready to bake, slice the frozen dough into ¼-inch thick rounds.
  11. Place the cookies onto the prepared baking sheets.
  12. Bake for 10-12 minutes, or until edges are lightly golden brown.
  13. Let the cookies cool on the baking sheets for 3 minutes before transferring them to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

12g

Fat

1g

Carbs

2g

Recipe Tags (Choose a tag and find related recipes!)

Lactose 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Desserts American Southern United States Oven Refrigerator Finger Food Holiday Event Vegan Vegetarian Cookies And Brownies Grains Freezer Dietary Gifts Inexpensive Egg Free Free Of Something Pasta Rice And Grains Taste Mood Sweet To Go Equipment Number Of Servings Presentation