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 an elegant cookie!
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 unbelievably soft it’s like a sliver of aromatic gingery heaven.
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 vegan gingerbread cookies:
- Start by creaming butter and sugar until slightly fluffy (don’t overdo this stuff as your cookies can become puffy!)
- Add rest of wet ingredients and blend
- Whisk dry ingredients in a separate bowl
- Add dry ingredients to wet and blend until mixed
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.
How to use a cookie stamp
The difference between a cookie stamp and cookie mold is the stamp you need to cut out the shape before stamping it whereas the mold you can just press directly into the dough.
Materials you need:
- cookie mold
- pastry brush
- olive oil
- small knife
- Using a pastry brush, lightly coat your cookie mold with oil.
- Dust flour on cookie mold using a mesh strainer. Tap mold upside down to get rid of excess flour.
- Press chilled dough on floured surface and lighty flour the top.
- Firmly press the mold into the dough.
- Gently lift up the mold. If the dough is in the cookie mold (fig. 5), gently break free by lifting edges with a knife. If the dough and mold is floured enough it should lift off easily.
- If the dough in on the counter, remove excess dough around mold (fig. 6) and clean edges using a small knife (fig. 7). Gently lift off the counter using a knife and clean edges by gently pushing them in.
You should now be left with a beautiful cookie!
Additional cookie mold tips:
- Keep workstation and cookie mold floured. You will want to flour the cookie mold in between uses.
- Make sure there’s not too much flour on the mold. If it’s stuck in the crevices the stamp will not come out as defined which will get lost during the baking process.
If you have a traditional cookie stamp, you will want to roll out the dough about 1/4″ thick and cut out with a cookie cutter. Then stamp the cookie dough.
Once cookies are baked and cooled, simply paint with a glaze to give these a stunning finished look!
These cookies are the perfect Christmas gift. While labor extensive on the Christmas cookie baking scale, they are a true labor of love and your friends and family will be very impressed!
When you are finished cutting out all the cookies, you can use a small cutter to use up the remaining dough.
I mean, how adorable are these gingerbread stars?!
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!
Vegan Gingerbread Cookies
Soft and fluffy gingerbread cookies packed with delicious gingerbread flavor! Learn how to use a cookie mold and simple glaze to make these elegant vegan cookies.
- 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
- 3/4 teaspoon baking soda
- 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 just mixed.
Add flax egg, vanilla, applesauce, apple cider vinegar, and molasses to wet mixture and beat until just combined.
In a separate bowl, whisk together dry ingredients. Add the dry mixture 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, roll out on a floured surface. Use a fine mesh strainer to dust flour over the stamp. You will want to do this in between every cookie.
Lightly flour the top of the dough and stamp the dough firmly. Carefully remove the stamp using a butter knife and place on baking sheet.
Once all cookies are stamped out, place 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. Cookies may look puffy but they will deflate as they cool.
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 10 minutes to harden.
Instead of waiting for the dough to chill, you can make the day before and refrigerate overnight.
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