Easy Gingerbread Cookies

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These Easy Gingerbread Cookies are made with a few basic ingredients, no eggs, no molasse, and using a cookie stamper to design cute gingerbread man cookies without the hassle of decorating them!

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/easy-gingerbread-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time12

Cool dough1

Total Time1 22

Servings: mini gingerbread cookies

Calories: 77.5kcal

Author: Carine Claudepierre

Equipment

Ingredients

1 cup Soft Brown Sugar (note 1)
5 ounces Dairy-Free Butter (Unsalted) softened at room temperature 30 minutes (note 2)
4-5 tablespoons Unsweetened Almond Milk (note 3)
1 teaspoon Vanilla Extract
2 cups All-Purpose Flour + a little more to work the dough (note 4)
½ teaspoon Baking Soda
¼ teaspoon Salt
2-3 teaspoons Fresh Ginger
1 teaspoon Cinnamon

US Customary - Metric

Instructions

In the bowl of a stand mixer, using the paddle attachment, beat vegan butter and soft brown sugar for 1 minute on high speed until smooth and creamy. You can also use a mixing bowl and silicon spatula. It takes a bit more time.
Next, add in almond milk, vanilla extract, baking soda, salt, ground ginger, ground cinnamon, and flour.
Beat until the cookie dough is consistent and you can form a dough ball. If it is too dry, gradually add extra almond milk, one teaspoon at a time. If it is too wet, add more flour. The dough should be soft but not ultra sticky or crumbly and easy to gather into a ball.
Divide the dough into two balls of the same size. Wrap each ball tightly in plastic wrap and slightly flatten into a disc. Refrigerate the dough for 2 hours or overnight. Chilling is compulsory, or the dough will be fragile, and the gingerbread flavors will not be intense.
Preheat the oven to 350°F (180°C). Line parchment paper on two or three cookie sheets, lightly oiling each with oil spray. Set aside.
Remove one disc of chilled dough from the fridge and place it on a floured kitchen work surface. Sprinkle extra flour on top, and roll into a thin 1/4-inch-thick disc.
Use a gingerbread man cookie cutter of any size to cut into shapes.
Place each gingerbread man on the prepared cookie sheet, leaving a little space between each. They won't expand in the oven.
Bake the cookies for 9-11 minutes at 350°F (180°C) until golden brown. If your cookie cutters are tiny like mine, they cook faster, around 8-10 minutes. Watch them closely and remove them from the oven when the sides are golden brown. For crunchier cookies, bake them longer. For softer gingerbread cookies, cook less time.
Let them cool down on a wire rack for 20 minutes.

Notes

Note 1: Soft brown sugar contains more moisture than brown sugar keeping the gingerbread cookies moist in the center. Coconut sugar and brown sugar work, but they give them a different texture.

Note 2: Margarine works as well.

Note 3: Any plant-based milk can be used. You can also swap 1 tablespoon of almond milk for light molasse if desired.

Note 4: I didn't try all-purpose gluten-free flour for this recipe. The recipe doesn't work with almond flour or oat flour.

Nutrition