Vegan Gingerbread Cookies

Total time1 hr 44 min

Prep time20 min

Cook time24 min

4.5

(9)

These warmly spiced cookies are everything you want from a holiday baking session — crisp edges, a hint of chew in the center, and that deep, cozy aroma of ginger, cinnamon, cloves, and molasses filling your kitchen. The secret to getting the right texture without eggs is a flax egg: just ground flaxseed and water stirred together until it thickens into a gel, which binds the dough beautifully. Vegan butter creamed with dark brown sugar and unsulfured molasses gives the cookies their rich, slightly caramel-like depth, so nothing about the flavor feels like a compromise. Chilling the dough before rolling is the key step that keeps your shapes clean and sharp when they come out of the cutter. The cookies bake up with set edges and a matte top, then firm perfectly as they cool — don't panic if the centers feel soft straight from the oven. A simple two-ingredient icing made from powdered sugar and plant-based milk finishes them off, and you can pipe on as much detail as you like. This batch makes 24 cookies, so there's plenty to share, gift, or quietly eat straight off the cooling rack.

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Ingredients

24 servings

For the flax egg

1 tbsp ground flaxseed
3 tbsp water

For the dough

2 ¼ cups all-purpose flour
1 tsp baking soda
¼ tsp salt
2 tsp ground ginger
1 ½ tsp ground cinnamon
½ tsp ground cloves
¼ tsp black pepper
½ cup vegan butter, softened
½ cup packed dark brown sugar
⅓ cup unsulfured molasses
1 tsp vanilla extract

For the icing

1 ½ cups powdered sugar, sifted
2–3 tbsp plant-based milk

Instructions

1
Stir together the ground flaxseed and water in a small bowl until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
2
Whisk together the flour, baking soda, salt, ground ginger, cinnamon, cloves, and black pepper in a medium bowl until evenly combined.

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