These Easy Gingerbread Cookies are made with a few basic ingredients, no eggs, no molasse, and using a cookie stamper to design cute gingerbread man cookies without the hassle of decorating them!
I love making cookies for Christmas. It’s a family tradition to always have several cookie jars full of various types of cookies, like my Almond Flour Sugar Cookies, Walnut Snowball Cookies, 3-Ingredient Thumbprint Cookies.
These gingerbread cookies are an easier take on the classic Vegan Gingerbread Cookies as they don’t require molasses or any royal icing.
Ingredients and Substitutions
This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe
- Soft Brown Sugar – This type of sugar is key to keeping the cookies moist in the center. Its moisture content and molasses flavor add richness to the cookies without the need for actual molasses. Coconut sugar or brown sugar can be substituted, but they will give a slightly different texture.
- Vegan Butter – Plant-based butter brings the necessary fat for the cookie dough, creating a rich and tender texture. Make sure it’s softened to room temperature for easier mixing. Margarine can be used as a substitute, but for a neutral flavor, stick with vegan butter.
- Unsweetened Almond Milk – Almond milk is used to bind the dough and adjust its consistency. Any plant-based milk can be used, such as oat milk or soy milk. You can also swap out a tablespoon of almond milk for light molasses for a more traditional gingerbread flavor.
- All-Purpose Flour – Flour is the base of the cookies. If you need a gluten-free option, I haven’t tested it, but a gluten-free 1:1 all-purpose blend should work. Avoid using flours like almond or oat flour, as they won’t provide the same structure.
- Baking Soda – Helps the cookies rise slightly and gives them a lighter texture. It also interacts with the brown sugar to create a softer cookie.
- Fresh Ginger – There are no gingerbread cookies without ginger! Use freshly grated ginger root for a bold, spicy kick, or substitute with ground ginger if that’s what you have on hand.
- Cinnamon – Cinnamon gives a ton of flavor to the cookies. You can try other spices like nutmeg or cloves.
- Vanilla Extract – It’s optional but recommended for a balanced flavor.
How to Make Easy Gingerbread Cookies
This recipe is super easy to make in just a few steps. Here are pictures of the key steps.
Combine the soft brown sugar and softened vegan butter in a bowl.
Form a soft and sticky batter with a silicone spatula.
Add all the other ingredients to the bowl.
Form a large gingerbread dough ball.
Flatten the gingerbread cookie dough into a large sheet.
Cut out little gingerbread men for 9-11 minutes at 350°F (180°C).
Carine’s Baking Tips
These gingerbread cookies are super easy to make with the recipe card below, but here are a few more of my tips to make it 100% no-fail.
- Roll the Dough Evenly – When rolling out the dough, aim for an even 1/4-inch thickness. This ensures the cookies bake consistently. If you want crunchier cookies, roll them thinner and increase the baking time slightly.
- Use a Cookie Stamper or Cutter – These cookies are perfect for using a cookie stamp or cutter, which eliminates the need for icing or decorating. Simply press the cutter firmly into the dough, making sure the dough is cold for sharper lines.
- Adjust the Ginger to Taste – If you love a stronger ginger flavor, feel free to increase the amount of fresh ginger or add some ground ginger. A pinch of ground cloves or allspice can also deepen the spice profile.
- Monitor Baking Time – Watch the cookies closely as they bake. For softer, chewier cookies, take them out once the edges are just turning golden brown. If you prefer crispier cookies, bake them a bit longer.
- Double the Recipe – These cookies are perfect for the holiday season. If you’re planning to give them as gifts, consider doubling the recipe. They can be stored in an airtight container for up to a week.
- Use Powdered Sugar for Dusting – If you want an added touch, lightly dust the cooled cookies with powdered sugar for a snow-like finish.
- Decoration – You can decorate these cookies with Vegan Royal Icing if you want the classic looks.
More Christmas Cookie Recipes
If you need more cookies for you Christmas table, make these!
Easy Gingerbread Cookies
These Easy Gingerbread Cookies are made with a few basic ingredients, no eggs, no molasse, and using a cookie stamper to design cute gingerbread man cookies without the hassle of decorating them!
Servings 36 mini gingerbread cookies
Calories 77.5kcal
Ingredients
- 1 cup Soft Brown Sugar (note 1)
- 5 ounces Dairy-Free Butter (Unsalted) softened at room temperature 30 minutes (note 2)
- 4-5 tablespoons Unsweetened Almond Milk (note 3)
- 1 teaspoon Vanilla Extract
- 2 cups All-Purpose Flour + a little more to work the dough (note 4)
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- 2-3 teaspoons Fresh Ginger
- 1 teaspoon Cinnamon
Instructions
- In the bowl of a stand mixer, using the paddle attachment, beat vegan butter and soft brown sugar for 1 minute on high speed until smooth and creamy. You can also use a mixing bowl and silicon spatula. It takes a bit more time.
- Next, add in almond milk, vanilla extract, baking soda, salt, ground ginger, ground cinnamon, and flour.
- Beat until the cookie dough is consistent and you can form a dough ball. If it is too dry, gradually add extra almond milk, one teaspoon at a time. If it is too wet, add more flour. The dough should be soft but not ultra sticky or crumbly and easy to gather into a ball.
- Divide the dough into two balls of the same size. Wrap each ball tightly in plastic wrap and slightly flatten into a disc. Refrigerate the dough for 2 hours or overnight. Chilling is compulsory, or the dough will be fragile, and the gingerbread flavors will not be intense.
- Preheat the oven to 350°F (180°C). Line parchment paper on two or three cookie sheets, lightly oiling each with oil spray. Set aside.
- Remove one disc of chilled dough from the fridge and place it on a floured kitchen work surface. Sprinkle extra flour on top, and roll into a thin 1/4-inch-thick disc.
- Use a gingerbread man cookie cutter of any size to cut into shapes.
- Place each gingerbread man on the prepared cookie sheet, leaving a little space between each. They won't expand in the oven.
- Bake the cookies for 9-11 minutes at 350°F (180°C) until golden brown. If your cookie cutters are tiny like mine, they cook faster, around 8-10 minutes. Watch them closely and remove them from the oven when the sides are golden brown. For crunchier cookies, bake them longer. For softer gingerbread cookies, cook less time.
- Let them cool down on a wire rack for 20 minutes.
Notes
Note 1: Soft brown sugar contains more moisture than brown sugar keeping the gingerbread cookies moist in the center. Coconut sugar and brown sugar work, but they give them a different texture.
Note 2: Margarine works as well.
Note 3: Any plant-based milk can be used. You can also swap 1 tablespoon of almond milk for light molasse if desired.
Note 4: I didn’t try all-purpose gluten-free flour for this recipe. The recipe doesn’t work with almond flour or oat flour.
Nutrition
Serving: 1cookie (no icing) | Calories: 77.5kcal | Carbohydrates: 11.4g | Protein: 0.7g | Fat: 3.3g | Saturated Fat: 0.6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1.5g | Trans Fat: 0.6g | Sodium: 60.6mg | Potassium: 17.1mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 0.2IU | Vitamin C: 0.01mg | Calcium: 8.3mg | Iron: 0.4mg | Magnesium: 2.2mg | Phosphorus: 8mg | Zinc: 0.1mg
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