These are the best gingerbread cookies I have ever baked, vegan or not! The flavor and spices are perfectly balanced, the cookie is soft and slightly chewy, and the dough is easy to work with. Did I say the best?? Yes, absolutely. Try this wonderful recipe and impress family and friends this holiday!
Gingerbread Cut-Out Cookies
(Recipe courtesy Isa Chandra Moskowitz)
Makes about 16 cookies (depending on the size of your cutters)
1/3 cup canola oil
3/4 cup sugar
1/4 cup molasses
1/4 cup plain soymilk
2 cups whole wheat pastry flour or all-purpose flour (or a mix of both)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
spice blend:
1/2 teaspoon each ground nutmeg, cloves and cinnamon
1 1/2 teaspoons ground ginger
Directions
In a large bowl whisk together oil and sugar for about 3 minutes. Add molasses and soymilk. The molasses and soymilk won’t really blend with the oil but that’s ok.
Sift in all of the other dry ingredients, mixing about half way through. When all of the dry ingredients are added, mix until a stiff dough is formed. Flatten the dough into a disk, wrap in plastic wrap and chill for an hour or up to 3 days in advance. If you chill longer than an hour you may want to let it sit for 10 minutes to warm up a bit before proceeding.
Preheat oven to 350 F. Lightly grease your cookie sheets or line with parchment paper.
On a lightly floured surface roll the dough out to a little less than 1/4 inch thick. Cut out your shapes with your cookie cutters and use a thin spatula to gently place on cookie sheets. If you are using them to decorate a tree or something, remember to punch a hole in their heads (!) before baking. Bake for 8 minutes.
Remove from oven and let them cool for 2 minutes on the baking sheet then move to a cooling rack. Wait until they are completely cool before icing.
These cookies look adorable and sound delicious! 😍
Thanks, Molly! They were a bit hit at this year’s vegan cookie exchange 🙂
As you might know, I am a true Belgian& I still don’t really like the flavor of molasses. can I leave it out? Or substitute it with something else? I am used to make ginger cookies with ground giner! ??? They look very tasty!
You could use any other thick, liquid sweetener such as maple syrup or brown rice syrup 🙂
Thanks! xxx
Any time, Sweet Sophie 🙂
They look great!
Thanks, Jennifer!
What a simple and yummy recipe!! Will be trying them for sure 🙂
Let me know how they turn out!
This is my favourite gingerbread recipe too. Check it out! https://wordpress.com/post/vegan-mom.blog/786
The link doesn’t work 🙁
These cookies are a real inspiration, have to give them a try!
I hope you try them, Chef K!
I love Isa too! Your cookies turned out so cute!
Thanks! I trust her recipes. They never fail and they are always flavorful 🙂
Gingerbread dough is often difficult to work with, so I might give these a try. I love the sugar sprinkles on them.
Oh, this is definitely easy, peasy, my friend! I have made multiple batches for holiday giving. Give it a try 🙂
These look delicious! Almost like gingerthins.
Hope you are keeping well & safe!
Thanks for stopping by! All is well here and hoping the same for you and your family 🙂