Vegan Crispy Gingerbread Cut-Out Cookies

Here’s a delicious recipe for Vegan Crispy Gingerbread Cut-Out Cookies that you can easily make at home. These cookies are perfect for holiday baking and can be decorated to your liking.

Ingredients

For the Cookies:

• Flax Egg:
• 1 tablespoon ground flaxseeds
• 2.5 tablespoons water
• Dry Ingredients:
• 3 1/4 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 1 tablespoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Wet Ingredients:
• 3/4 cup vegan butter, softened
• 1/2 cup packed brown sugar
• 2/3 cup molasses (not blackstrap)
• 2 teaspoons pure vanilla extract

For the Icing (optional):

• 3 cups powdered sugar
• 3-4 tablespoons plant milk (of choice)
• 1/2 teaspoon pure vanilla extract

Instructions

Prepare the Flax Egg:

• In a small bowl, mix the ground flaxseeds with water. Let it sit for about 5 minutes until it thickens.

Mix Dry Ingredients:

• In a medium-large bowl, whisk together the flour, cinnamon, ginger, nutmeg, cloves, baking soda, and salt. Set aside.

Cream Wet Ingredients:

• In a large mixing bowl, beat the softened vegan butter and brown sugar together until creamy (about 2-3 minutes).
• Add the flax egg, molasses, and vanilla extract to the mixture. Beat until smooth.

Combine Mixtures:

• Gradually add the dry mixture to the wet ingredients on low speed until just combined. The dough will be thick but should hold together when pressed.

Chill the Dough:

• Divide the dough into two discs, wrap them in plastic wrap, and refrigerate for at least one hour.

Roll Out and Cut Shapes:

• Preheat your oven to 350°F (175°C).
• On a lightly floured surface, roll out one disc of dough to about 1/4 inch thick.
• Use cookie cutters to cut out shapes and place them on a lined baking sheet.

Bake:

• Bake for about 12-14 minutes for crispy cookies (8-10 minutes for softer cookies). They will be soft when first taken out; allow them to cool on the pan for about five minutes before transferring to a wire rack.

Prepare Icing (if desired):

• In a bowl, mix powdered sugar with plant milk and vanilla extract until smooth. Adjust consistency with more milk or sugar as needed.
• Decorate cooled cookies with icing as desired.

Tips

• For extra crispy cookies, bake them longer but keep an eye on them to prevent burning.
• You can use different spices or add chopped nuts for variation.
• These cookies can be stored in an airtight container for up to a week.

Enjoy your festive baking! These vegan gingerbread cut-out cookies are sure to be a hit during the holiday season!

How to Make Vegan Gingerbread Cookies Extra Crispy

To achieve extra crispy vegan gingerbread cookies, consider the following tips:

• Bake Longer: Increase the baking time to 12-14 minutes. Keep an eye on them to avoid burning; they should be golden brown around the edges when done.
• Thin Dough: Roll the dough thinner, about 1/8 inch thick, before cutting out shapes. Thinner cookies will crisp up more than thicker ones.
• Cool Completely: Allow cookies to cool completely on a wire rack after baking. This helps them firm up and become crisper as they cool.

Best Way to Store Vegan Gingerbread Cookies

Vegan gingerbread cookies can be stored effectively in the following ways:

• Airtight Container: Store cookies at room temperature in an airtight container for up to 5-7 days. This helps maintain their texture and flavor.
• Refrigeration: If you want to extend their shelf life, refrigerate them. However, this may cause them to harden slightly.
• Freezing: For longer storage, freeze the cookies in a zip-lock bag or airtight container for up to 2 months. Thaw them at room temperature before serving.

Can I Use Coconut Sugar Instead of Brown Sugar?

Yes, you can substitute coconut sugar for brown sugar in vegan gingerbread cookies. Coconut sugar has a similar sweetness and flavor profile, although it may impart a slightly different taste and color to the cookies[2][4]. Just use it in a 1:1 ratio.

Difference Between Golden Syrup and Blackstrap Molasses

Golden syrup and blackstrap molasses differ significantly in flavor and nutritional content:

• Flavor: Golden syrup is lighter and sweeter with a mild caramel flavor, while blackstrap molasses has a robust, bittersweet taste due to its processing.
• Nutritional Content: Blackstrap molasses is richer in vitamins and minerals (like iron and calcium) compared to golden syrup, which is primarily sugar with minimal nutrients.

How to Make These Cookies Gluten-Free

To make vegan gingerbread cookies gluten-free:

• Use Gluten-Free Flour Blend: Substitute all-purpose flour with a high-quality gluten-free flour blend designed for baking. Avoid using almond or coconut flour as they behave differently and may not yield good results.
• Check for Binding Agents: Ensure that your gluten-free flour blend contains xanthan gum or add it separately to help bind the ingredients together, mimicking the properties of gluten.

Best Ways to Ensure Cookies Retain Their Shape While Baking

To keep your cookies from losing their shape during baking, consider these effective strategies:

• Chill the Dough: Refrigerate the cookie dough for at least 30 minutes before baking. This firms up the fat, reducing spread during baking.
• Use a Thick Dough: Ensure your dough is not too soft or wet. You can achieve this by adding a bit more flour or sugar to create a thicker consistency.
• Avoid Excess Leavening: Reduce or omit leavening agents like baking soda or baking powder, as these can cause cookies to puff up and lose their shape
• Roll Between Parchment Paper: Roll out the dough between two sheets of parchment paper. This prevents sticking and makes it easier to transfer cut shapes to the baking sheet without distortion.

Can I Use a Different Type of Sugar That’s Still Vegan-Friendly?

Yes, you can use several vegan-friendly sugar alternatives in your gingerbread cookies:

• Coconut Sugar: This is a great substitute for brown sugar and has a similar flavor profile.
• Maple Sugar: Offers a unique taste and can be used in equal amounts as brown sugar.
• Agave Nectar or Syrup: These liquid sugars can replace granulated sugar, but you may need to adjust the liquid content in your recipe.

How Does the Texture of Cookies Change with Different Types of Molasses?

The type of molasses used can significantly affect the texture and flavor of your cookies:

• Light Molasses: This variety is milder and results in softer, lighter cookies.
• Dark Molasses: Provides a richer flavor and darker color, contributing to denser cookies.
• Blackstrap Molasses: This is the most robust and bitter option, which can lead to a chewier texture but may overpower other flavors if used excessively.

Specific Tips for Making Gluten-Free Gingerbread Cookies

When making gluten-free gingerbread cookies, consider these tips to ensure success:

• Use a Quality Gluten-Free Flour Blend: Choose a blend that includes xanthan gum or add it separately to help bind the ingredients.
• Chill the Dough: Just like traditional dough, gluten-free dough benefits from chilling to prevent spreading during baking.
• Avoid Overmixing: Mix just until combined to maintain a tender texture; overmixing can lead to toughness.
• Test Baking Time: Gluten-free cookies may require slight adjustments in baking time. Keep an eye on them as they bake.

Ideal Temperature and Baking Time for Perfectly Crispy Cookies

For perfectly crispy gingerbread cookies, follow these guidelines:

• Temperature: Preheat your oven to 350°F (175°C). This temperature allows for even cooking and helps create a crispy exterior while keeping the inside tender.
• Baking Time: Bake for about 8-12 minutes, depending on the thickness of your cookies. The edges should be golden brown, while the centers might appear slightly soft; they will firm up as they cool.

By following these tips, you can enjoy deliciously crispy vegan gingerbread cookies tailored to your dietary preferences!