Vegan Gingerbread Cut Out Cookies Recipe

Dive into the delightful world of holiday baking with these chewy, egg-free, and dairy-free gingerbread cookies! Adapted from Sarah Kramer's renowned cookbook, "La Dolce Vegan!" (2005), this recipe, featured in today's local paper, guarantees a festive treat for everyone. The perfectly spiced dough, delightfully chewy and easy to roll out, creates charming cut-out shapes. Chill the dough for optimal texture and prevent sticking. Top with a simple vegan frosting (5 parts icing sugar to 1 part water) or decadent chocolate peanut butter spread. Get ready to create magical gingerbread memories!

Prep Time 30 mins
Cook Time 28 mins
Calories 76 kcal
Protein 1g
Rating 4.3 (8 Reviews)
Vegan Gingerbread Cut Out Cookies

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Vegan Gingerbread Cut Out Cookies

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How to Make Vegan Gingerbread Cut Out Cookies

  1. Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground allspice, and ½ teaspoon salt.
  3. In a large bowl, cream together 1 cup vegan shortening and ¾ cup packed brown sugar using a fork or electric mixer until light and fluffy.
  4. Stir in ½ cup molasses, ¼ cup hot water, and 1 teaspoon vanilla extract with a large spoon.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Cover the dough tightly with plastic wrap and chill for at least 2 hours, or preferably up to 4 hours. (Chill dough again between batches)
  7. On a lightly floured surface, roll out the chilled dough to about ¼ inch thickness.
  8. Use cookie cutters to cut out desired shapes.
  9. Transfer cookies to the prepared baking sheets, leaving some space between each cookie.
  10. Bake for 8-10 minutes, or until edges are lightly firm. Larger cookies may require a couple extra minutes.
  11. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  12. Once cool, decorate with your favorite vegan frosting (5 parts powdered sugar to 1 part water, whisk until smooth) or chocolate peanut butter spread.

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

18g

Fat

4g

Carbs

3g