Vegan Gingerbread Cookies
Get ready for the holidays with these vegan gingerbread cookies frosted with a simple royal icing. Pumpkin replaces the egg while complimenting the traditional gingerbread spices and creating a soft and delicate cut out cookie.
Servings: 36 -48 cookies
Calories: 82kcal
Ingredients
For the cookies:
- 2 1/2 cups all-purpose flour 382g
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 1/2 cup vegan butter
- 1/2 cup dark brown sugar
- 1/4 cup molasses
- 1/4 cup canned pumpkin
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoons lemon zest
For the royal icing:
- 3 cups powdered sugar
- 2 tablespoons water
- 1 tablespoon corn syrup
- ¼ teaspoon vanilla extract
- Pinch coarse salt
Instructions
- In a medium mixing bowl, whisk the flour, spices, baking powder, baking soda and salt together until combined. Set aside.
- In a large bowl with an electric mixer, cream the vegan butter and sugar at a medium speed until light and fluffy, about 2 minutes.
- Add the molasses, pumpkin, maple syrup, vanilla extract and lemon zest. Mix until combined.
- Mix in the flour mixture, about 1/2 cup at a time, mixing each addition until fully incorporated and a dough has formed. Scrape sides as needed.
- Divide the dough into two balls and wrap with plastic wrap. Chill the dough for at least 1 hour in the refrigerator.
- Preheat oven to 350˚F and line baking sheets with parchment.
- Working on a floured surface, roll dough to 1/4-inch thick and cut out desired shapes. Place cookies onto prepared baking sheet with about 1-inch spacing between the cookies.
- Bake cookies for 8 - 10 minutes, or until edges are firm and tops are set but still soft. Remove from oven and allow the cookies to cool for a few minutes before transferring to a cooling rack.
- While the cookies are cooling, prepare the icing. In a mixing bowl, whisk the powdered sugar, water, corn syrup, vanilla extract and salt together until smooth. Transfer to a piping back with a small round tip and decorate cookies as desired.
Notes
Oven temperatures vary, so baking time will vary, too. I always recommend baking your first pan of cookies closer to 8 minutes and then adjusting the timing accordingly.
Nutrition
Calories: 82kcal | Carbohydrates: 16g | Protein: 0.04g | Fat: 2g | Trans Fat: 0.01g | Sodium: 76mg | Fiber: 0.1g | Sugar: 16g | Vitamin C: 0.1mg