Vegan Dairy Free Gingerbread Cookies

Total time1 hr 44 min

Prep time20 min

Cook time24 min

These cookies hit every warm, spiced note you want from the season — deep molasses, dark brown sugar, and a bold blend of ginger, cinnamon, cloves, and black pepper that gives them real bite. The dough comes together sturdy enough to roll thin and cut clean, so edges stay crisp while the centers hold onto a soft, chewy bite. A quick chill before baking keeps the shapes sharp, whether you're going classic gingerbread people or something more festive with your cutters. They bake up with that perfect just-set edge and slightly underdone center that firms as they cool, ready for a simple icing or a plain snack straight off the rack. It's a cookie that fits neatly into a vegan baking lineup without losing any of the flavor or texture that makes gingerbread great.

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Ingredients

24 servings

For the dough

3 cups all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB Arrowhead Mills Organic Unbleached White Flour, 80 oz Arrowhead Mills Organic White All Purpose Flour 22 oz Pkg
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1 tsp baking soda
½ tsp salt
2 tsp ground ginger
1 ½ tsp ground cinnamon
½ tsp ground cloves
¼ tsp ground black pepper
¾ cup dairy free butter, softened
¾ cup packed dark brown sugar
1 large egg
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
⅓ cup unsulfured molasses
1 tsp vanilla extract

Instructions

1
Whisk together the flour, baking soda, salt, ground ginger, cinnamon, cloves, and black pepper in a large bowl until evenly combined. Set aside.
2
Beat the softened dairy free butter and brown sugar together in a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer) on medium speed until light and fluffy, about 2–3 minutes.

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