What’s Christmastime without a soft and chewy gingerbread cookie? If you aren’t a fan of royal icing, learn how to use a cookie stamp and a simple glaze to make (easy!) elegant vegan gingerbread cookies that are perfect for gifting.
I’m very particular about my gingerbread cookies. Like, I’m not a picky eater at all yet gingerbread cookies could fall into that picky category.
I like big, soft, pillowy gingerbread. If they are crispy they enter that gingersnap territory which is not my thing.
These cookies are so unbelievably soft they are like a sliver of aromatic gingery heaven.
What Ingredients and Tools You Need
Classic gingerbread cookies are made even better using plant-based ingredients. Here is everything needed for this recipe:
- Flax egg
- Vegan butter – like Earth Balance
- Light brown sugar
- Pure vanilla extract
- Apple cider vinegar
- All-purpose flour
- Spices – salt, ginger, cinnamon, cloves, nutmeg, and allspice (optional)
While I am not fond of crunchy gingerbread, I’m also not a big fan of decorating cookies. Don’t get me wrong, decorated cookies can be elegant and beautiful, but my patience is not ready to handle that.
A cookie stamp takes some getting used to but once you get the hang of it, you can create stunning cookies with the most intricate design.
How to make the best vegan gingerbread cookies
- In a small bowl make the flax egg per recipe instructions below, and set in the fridge. (fig. 1)
- Next, in a large bowl use a hand mixer to cream together the vegan butter and sugar until nice and fluffy. (fig. 2)
- To the same bowl add the flax egg, molasses, applesauce and apple cider vinegar, and vanilla. Beat to combine. (fig. 3)
- In a separate medium bowl, whisk together the all-purpose flour and spices. (fig. 4)
- Working just a bit at a time, slowly incorporate the dry ingredients into the large bowl with the wet ingredients. (fig. 5)
- Continue beating until a soft, sticky dough is formed…but be mindful to not over-mix! (fig. 6)
The dough should be slightly sticky but not too wet. However, if it is, add some more flour. If the dough is too firm, add a teeny tiny amount of water or almond milk
Wrap dough in plastic wrap and let chill in the fridge for at least 1 hour or preferably overnight.
Can You Freeze Vegan Gingerbread Cookie dough?
Yes, you can! If you plan to make the dough ahead of time by more than a day or so it’s a good idea to freeze it. Place the plastic wrapped dough in a freezer-safe plastic bag, and keep in the freezer for up to a month.
Allow the dough to thaw completely in the fridge overnight before using to make gingerbread cookies.
How to use a cookie stamp
Cookie stamps come in an array of sizes, shapes, and designs. You can buy traditional stamps with a handle.
The difference between a cookie stamp and cookie mold is with the stamp you need to cut out the shape before stamping it, whereas with a mold you press the dough directly into the mold. If you have a traditional cookie stamp, you will want to roll out the dough about 1/4″ thick. Then stamp the cookie dough, pressing down evenly and gently – making sure not pushing through the dough. Use a circle cookie cutter to cut out the shape.
Additional cookie stamp tips
- Keep workstation and cookie stamp floured. You will want to flour the stamp in between uses.
- But make sure there’s not too much flour on the stamp. If it’s stuck in the crevices it will not come out as defined, and the design will get lost during the baking process.
- Use one firm, even motion to push the stamp into the dough.
Once cookies are baked and cooled, simply paint with a glaze to give these a stunning finished look!
How to Make a Vegan Cookie Glaze
In a small bowl combine:
- Vanilla extract
Once the cookies have cooled, use a pastry brush to lightly paint the gingerbread with the glaze. Let sit undisturbed for one hour so that the glaze dries completely.
How to Store Vegan Gingerbread Cookies
Keep cooled gingerbread in an airtight container at room temperature for up to a week.
You can freeze vegan gingerbread cookies in a sealed plastic bag for up to 2 months. However, I would recommend you defrost them completely at room temperature before enjoying.
These vegan gingerbread cookies are the perfect Christmas gift. And using a handy cookie stamp makes them super easy to whip up in large batches. Give a box to your friends and family for the holidays, and have a very merry season by keeping a dozen or so for yourself!
If you tried this vegan gingerbread cookie recipe, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!
If you like these vegan Christmas cookies, you’ll LOVE:
- Vegan Mexican Wedding Cookies
- Flourless Peanut Butter Cookies
- Vegan Hazelnut Shortbread Cookies
- Candy Cane Cookies (Vegan!)
- Vegan Chocolate Peppermint Cookies
Vegan Gingerbread CookiesPrint Recipe Pin Recipe
- 1 flax egg (1 Tablespoon ground flax seed + 3 Tablespoons water)
- 1/4 cup vegan butter such as Earth Balance or Miyokos; room temperature
- 1/2 cup light brown sugar
- 1 teaspoon pure vanilla extract
- 1/3 cup molasses
- 1/4 cup applesauce optional; can use 1/4 cup more of vegan butter instead
- 1 Tablespoon apple cider vinegar
- 2+1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 2 teaspoons ginger
- 1 teaspoon cinnamon
- 1/8 teaspoon each cloves, nutmeg, allspice optional
- 1+1/2 Tablespoons water
- 1+1/4 cup powdered sugar
- 1/4 teaspoon pure vanilla extract
- Make flax egg: Mix ground flaxseed and water in small bowl and place in the fridge for 5-10 minutes to set.
- Using a hand mixer, beat butter and sugar until fluffy.
- Add flax egg, vanilla, applesauce, apple cider vinegar, and molasses to the wet mixture and beat until just combined.
- In a separate bowl, whisk together flour, salt, and spices. Add the dry mixture in 2-3 batches to the wet ingredients and beat until just combined.
- Wrap the dough in plastic wrap and place in the fridge for 1 hour to chill.
To Use Cookie Stamp:
- Once the dough is chilled, remove from plastic wrap and place the cookie dough on a sheet of parchment paper. Top with another piece of parchment paper and roll out 1/4 inch thick. If the dough is sticky, lightly dust flour on the top and bottom of the parchment paper and re-roll out. The dough should not stick to either piece of the parchment paper.
- Lightly flour the cookie stamp and stamp the dough firmly, using a circular motion around the edges to ensure it is stamped evenly. Use a circle cookie cutter to cut out the shape. Place cookies on a baking sheet lined with parchment paper or a baking mat.
- Place the baking sheet in the freezer and preheat the oven to 350 degrees Fahrenheit.
- Remove cookies from freezer and bake for 8-10 minutes.
- Remove cookies from oven and let cool completely before transferring to cooling rack.
To Glaze Cookies:
- Mix all ingredients for glaze in a small bowl. Using a pastry brush lightly brush glaze onto cooled cookies. Let sit for 30 minutes to 1 hour to harden.
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