Delicious and Easy Gingerbread Cookie Recipe
Gingerbread cookies are a holiday classic that everyone loves, but what about the vegans in our lives? This no-chill vegan gingerbread cookie recipe is sure to please even the most discerning taste buds. Not only is it easy to make, but it’s also made with all-natural and simple ingredients that won’t break the bank.
The magic of this recipe is that you don’t need to chill the dough before shaping and baking, saving you time and effort. The recipe also uses dark molasses and dark brown sugar for a richer, deeper flavor than your typical gingerbread cookies. Trust me; your taste buds will thank you!
Whether you are looking for a dairy-free or gluten-free option or just want to try something new, this easy vegan gingerbread cookie recipe has got you covered. It’s perfect for making gingerbread men or tree decorations, and it makes for an excellent small batch or large batch recipe. Plus, it’s so festive that it can be used as Christmas decoration too!
I can assure you that this recipe will quickly become your go-to vegan gingerbread cookie recipe – not only because it is delicious but also because it is effortless to make! So fire up your ovens and get ready to enjoy some delicious and unforgettable holiday treat with this easy vegan no-chill gingerbread cookie recipe.
Why You’ll Love This Recipe
If you’re looking for a delicious and easy recipe for vegan gingerbread cookies, then look no further! Our vegan no-chill gingerbread cookies are a perfect choice for those who want to enjoy their sweet treats without compromising their dietary preferences.
Our recipe features a combination of warm spices like cinnamon and ginger, along with the rich flavors of dark molasses and brown sugar. The result is a perfectly spiced cookie that has a soft texture on the inside and just the right amount of crunch on the outside.
What really sets our recipe apart is that there’s no need to chill the dough before baking. That means you can be enjoying your mouth-watering cookies in no time at all! Plus, our recipe is both non-dairy and gluten-free, making it a great option for anyone with dietary restrictions.
Our vegan gingerbread cookies are perfect for the holiday season or any time you’re craving a delicious cookie. With this simple and easy recipe, you can whip up a batch to enjoy with friends or family, use as tree decorations or even create an entire gingerbread house. Trust us, once you try our vegan gingerbread cookie recipe, it will become a staple in your baking repertoire!
Ingredient List
Below is a comprehensive list of all the ingredients you will need to make these delicious vegan no-chill gingerbread cookies.
Dry Ingredients:
- 4 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1 teaspoon of ground ginger
- 1 teaspoon of ground cinnamon
- â…› teaspoon of ground cloves
Wet Ingredients:
- 1 cup of dark molasses
- 1 cup of dark brown sugar
- ½ cup of white sugar
- 1 tablespoon of vanilla extract
- ¾ cup of soymilk (or other non-dairy milk)
Additional Items:
- Christmas tree decorations
- Rolling pin
All the ingredients for this recipe should be easily accessible at your local supermarket. If you have dietary restrictions, you can easily make this recipe gluten-free by using gluten-free flour and make it dairy-free by using non-dairy milk.
The Recipe How-To
Now that you’ve gathered all of the necessary ingredients, are you ready to make some vegan no-chill gingerbread cookies? This recipe is quick and easy, and perfect for a holiday treat or any time of year.
Instructions
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Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
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In a large mixing bowl, whisk together 2 ½ cups of all-purpose flour, 2 teaspoons of ground ginger, 1 teaspoon of ground cinnamon, 1/8 teaspoon of ground cloves and 1 teaspoon of baking powder.
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In a separate mixing bowl, combine 1/3 cup of vegetable oil, ¾ cup of dark molasses, ½ cup of white sugar, ¼ cup of dark brown sugar and 2 tablespoons of soymilk. Mix until smooth.
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Add wet ingredients to dry ingredients in small batches, mixing well between each addition until a sticky dough forms.
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Divide the dough into two halves, press each into a flat round disc shape, wrap in plastic wrap and chill in the refrigerator for at least an hour (or if preferred, overnight).
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Roll out one disc on a lightly floured surface to approximately ¼ inch thickness. Cut into desired shapes with cookie cutters.
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Transfer the cookies onto your prepared baking sheets and bake for 12-15 minutes until golden brown with slightly crisped edges.
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Allow cookies to cool on baking sheet for about 10 minutes before transferring them to a wire rack.
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Once cooled completely, decorate as desired with icing or sprinkles or have them plain as they are delicious just like that.
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Enjoy your homemade vegan gingerbread cookies!
Substitutions and Variations
While this Vegan No-Chill Gingerbread Cookies recipe is sure to impress on its own, there are several substitutions and variations you can make to personalize it even more. Here are a few ideas to experiment with:
– Gluten-Free: For those with gluten sensitivities or allergies, you can substitute the all-purpose flour for a gluten-free flour blend. Just make sure the blend contains xanthan gum, which will help maintain the dough’s structure.
– Non-Dairy: If you prefer to avoid dairy, swap out the soymilk for almond or oat milk. You could also use coconut cream instead of unsalted butter in the icing.
– Lighter Sweetness: If you want your cookies to be less sweet, reduce the white sugar by half or leave out the icing altogether.
– Spice Blend: Adjust the quantities of ginger and cinnamon to suit your taste. You could also add a pinch of nutmeg or clove for an extra warm flavor.
– Cookie Shapes: Although gingerbread men are iconic, you can use different cookie cutters to make fun shapes like Christmas trees, snowflakes, or stars. These cookies would be perfect for tree decorations!
– Smaller Batches: This recipe makes about 30 cookies, but if you don’t need that many, you can easily halve or quarter the ingredients.
Whatever variations you choose, make sure to note them down for next time. Remember, baking is an art and it’s all about making something that’s uniquely yours!
Serving and Pairing
These vegan gingerbread cookies are perfect for Christmas or any other occasion that calls for a sweet and spicy treat. You can serve them as a snack with your favourite cup of tea, or as dessert with vanilla ice cream or whipped cream.
For a classic pairing, try serving these cookies with a warm glass of mulled wine or hot cocoa. The spiciness of the gingerbread will perfectly complement the sweetness of the drinks. You can also serve them with a glass of cold almond milk for a refreshing twist.
If you’re feeling creative, these cookies make great edible decorations for your Christmas tree. Simply create a small hole in the cookie before baking and thread some twine or ribbon through it once they have cooled. Hang them on your tree for a festive touch that your guests will appreciate.
Lastly, these vegan gingerbread cookies are perfect for gifting to friends and family during the holiday season. Pack them in pretty boxes or wrap them individually in colourful tissue paper to spread some Christmas cheer. No matter how you choose to serve these cookies, they are sure to be a hit!
Make-Ahead, Storing and Reheating
Once you make a batch of these delicious vegan gingerbread cookies, you will want to enjoy them as often as possible. Luckily, this recipe makes it easy for you to prep ahead of time and store the dough or the baked cookies to enjoy at any moment.
If you don’t have time to bake all the cookies, make sure you chill the remaining dough or even freeze it until ready to use. Chilling the dough enhances the flavor and texture while also preventing spreading while baking. You can keep the dough in the fridge for up to one week or freeze it for up to one month.
If baking all of them, let them cool completely before storing in an airtight container at room temperature. They should last for up to two weeks stored this way. For a longer shelf life, store in the freezer for up two months.
Reheating the cookies is a breeze too! If they feel too hard, heat them in a 350°F degree oven for about 5 minutes or even microwave individually for about 10 seconds each.
These cookies are perfect for serving during Christmas time but don’t forget how great they are as a tasty snack any time of year. Whether it’s after-school treats or sweet nibbles with coffee catching up with friends, these gingerbread cookies will be welcome anywhere!
Tips for Perfect Results
To make sure your Vegan No-Chill Gingerbread Cookies turn out flawlessly, here are some helpful tips and tricks:
1. Use a kitchen scale to measure ingredients: Accurate measurements are crucial for baking success. Using a kitchen scale will ensure that you add the right amount of flour, sugar, and molasses to your dough.
2. Chill the dough before rolling: While this recipe doesn’t require chilling the dough before baking, it is recommended to chill the dough before rolling it out. This helps the dough firm up, making it easier to handle and preventing it from sticking to your countertop or rolling pin.
3. Roll the dough to an even thickness: Rolling the dough too thin will result in crispy gingerbread cookies, while thicker cookies will be softer and chewier. Aim for an even thickness of about 1/4 inch for perfect texture in every bite.
4. Use parchment paper or silicone baking mats: Line your baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
5. Decorate after cooling: Wait until the cookies have cooled completely to decorate them with frosting, sprinkles, or candy. This ensures that the decorations won’t smear or melt due to the warmth of the freshly baked cookies.
6. Experiment with cookie cutters: Have fun with your cookie cutters! Gingerbread men are classic, but you can also use other holiday shapes such as Christmas trees or stars. These cookies will make great decorations or gifts during Christmas time.
By following these tips, you can create a perfect batch of Vegan No-Chill Gingerbread Cookies every time!
FAQ
As you start to bake these vegan no-chill gingerbread cookies, it’s natural that some questions might arise. Luckily, we’ve compiled a list of frequently asked questions and provided answers for your convenience. Keep reading to discover tips on how to make perfect gingerbread cookies every time.
What happens if you don’t chill gingerbread dough?
One of the most common mistakes people make when making dough is failing to chill it. Although it may be tempting to start rolling it out immediately after it comes together, giving it a chance to rest and chill for at least two hours or overnight is crucial. This helps the ingredients meld together, resulting in more pliable and easier-to-work-with dough. By neglecting to do so, you may end up with a dough that cracks when rolled out, which can be frustrating and impact the overall texture of the final product.
What is the difference between ginger cookies and gingerbread?
When it comes to ginger-flavored cookies, there are distinguishable differences between gingerbread and gingersnaps. One of the primary differences is that gingersnaps are baked longer in order to achieve their trademark crispy texture. On the other hand, gingerbread cookies tend to be a bit chewier and are usually rolled out and cut into decorative shapes such as gingerbread men and other festive characters. These variations are vital to consider when making these tasty treats during the holiday season.
Do you have to cool gingerbread dough?
To ensure the best outcome for your gingerbread cookie recipe, it’s crucial to take note of a vital step – chilling the dough. After all of the ingredients are beaten together, the dough might be a bit sticky. It’s essential to set it aside and chill it for a minimum of three hours to firm it up.
Why did my gingerbread cookies come out hard?
Have you found your gingerbread cookies to be tough and difficult to bite into? This could be due to an excess amount of sugar in the dough or overbaking them. It can be challenging to determine when gingerbread cookies are fully cooked since their natural darkness from molasses makes it hard to gauge. Fortunately, I can give you some tips to avoid this problem and create the perfect gingerbread cookies.
Bottom Line
In conclusion, this Vegan No-Chill Gingerbread Cookies recipe is a perfect treat to delight your family and friends during Christmas or any other occasion. By using simple and tasty ingredients like cinnamon, ginger, vanilla, and dark molasses, you can create delicious cookies that everyone will love. Moreover, the recipe is easy to follow, requires no chilling time, can easily be made vegan or gluten-free, making it an excellent choice for all dietary preferences.
Whether you are baking for yourself or as a gift to others, these gingerbread cookies offer a cozy and cheerful experience that brings out the holiday spirit in us. Furthermore, with the variety of cookie shapes and decoration options available with this recipe, you can let your creativity run wild.
So why not give this delicious Vegan No-Chill Gingerbread Cookies recipe a try? I promise you won’t regret it! The result is amazing cookies that are perfect for sharing with friends, family or even making beautiful gingerbread houses decorations.
Vegan No-Chill Gingerbread Cookies Recipe
Ingredients
- 1/2 cup white sugar
- 1/4 cup dark brown sugar
- 1/4 cup dark molasses
- 1/2 cup oil
- 1/2 cup soymilk
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 1/2 teaspoon ginger
- 1/2 teaspoon cinnamon
- 3 1/4 cups all-purpose flour
Instructions
- Preheat over to 350°F Lightly grease baking sheets.
- Add oil, baking powder, sugars, molasses, soy milk, vanilla, and spices to a mixing bowl and combine with a whisk.
- Stir flour in 1/2 cup at a time with a large spoon. When the dough is too thick to mix any more flour in with the spoon, knead it in with your hands. NOTE: I use Silk soy milk. The wet/dry balance of the dough may vary depending on the type and even brand of milk substitute you are using. The dough should form a ball when squeezed together but not be sticky in your hands. As you add flour, knead each 1/2 cup addition in thoroughly and check for this. If it is getting too dry to hold together as a ball, either stop adding flour or add a bit more of your liquid. If it is sticky feeling, you need a little more flour.
- When your dough is done, take a handful of dough, shape it into a ball in your hands, and roll the dough out on a floured surface. If the dough is sticking to the rolling pin, dust the top of the ball of dough with flour before rolling. (If after a while the dough becomes too dry to form a ball after repeated rolling out and dusting with flour, knead 2-3 drops of water into it to get it to form a ball again. ).
- Cut into desired shapes. Lift shapes with spatula onto lightly greased baking sheets.
- Bake for eight minutes. Place baking sheets on a towel to cool (not a cooling rack). Use a spatula to loosen cookies from sheets immediately.
- Allow cookies to cool and decorate as desired.
Your Own Notes
Nutrition
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Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.