Gingerbread Cookies
Ingredients:
- 360 g (3 cups) all-purpose flour
- 7 g (1½ tsp) baking powder
- 3.5 g (¾ tsp) baking soda
- 1.5 g (¼ tsp) fine salt
- 6 g (1 tbsp) ground ginger
- 4.7 g (1¾ tsp) ground cinnamon
- ¼ tsp ground cloves
- 6 tbsp vegan butter, softened
- 159.8 g (¾ cup) packed dark brown sugar
- 15 g (1) flax egg
- ½ cup molasses
- 8.7 g (2 tsp) vanilla extract
Equipments:
Features:
Soy-Free
Leftover Friendly
Nut-Free
Freezer Friendly
Nutrition:
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Beat the vegan butter and brown sugar for the full 3 minutes, until visibly lighter and fluffier — this aeration step directly affects how tender the finished cookies turn out.
Instructions:
- Mix dry ingredients: Whisk flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves in a bowl. Set aside.
- Cream butter and sugar: Beat vegan butter and brown sugar together until light and fluffy, about 3 minutes. Mix in the flax egg, molasses, and vanilla.
- Form the dough: Gradually stir in flour mixture until a soft dough forms. Divide in half, flatten into discs, wrap in plastic wrap, and refrigerate at least 2 hours or overnight.
- Roll and cut: Preheat oven to 350°F (175°C). On a lightly floured surface, roll dough to ¼-inch thickness. Cut with cookie cutters and place on parchment-lined baking sheets.
- Bake: Bake 8–10 minutes until edges are just set. Do not overbake — they firm up as they cool.
- Cool and decorate: Cool on the pan 5 minutes, then transfer to a wire rack. Decorate with vegan royal icing once fully cool.
Storage: Store decorated cookies in an airtight container at room temperature for up to 1 week. Undecorated cookies freeze well up to 3 months.
Tips: Chill the dough thoroughly — cold dough holds its shape much better during cutting and baking. Don't skip this step!
Swaps: Blackstrap molasses makes a stronger, more robust flavor. Swap cloves for allspice if preferred.
Common Mistakes: Overbaking leads to hard, dry cookies. Pull them out when the centers still look slightly underdone.
A few ingredients do most of the work in this recipe. The all-purpose flour provides structure and body to the finished dish. The baking powder provides lift so the texture stays light rather than dense. The baking soda provides lift so the texture stays light rather than dense. The fine salt sharpens and balances every other flavor in the dish.
Gingerbread Cookies
Ingredients:
- 360 g (3 cups) all-purpose flour
- 7 g (1½ tsp) baking powder
- 3.5 g (¾ tsp) baking soda
- 1.5 g (¼ tsp) fine salt
- 6 g (1 tbsp) ground ginger
- 4.7 g (1¾ tsp) ground cinnamon
- ¼ tsp ground cloves
- 6 tbsp vegan butter, softened
- 159.8 g (¾ cup) packed dark brown sugar
- 15 g (1) flax egg
- ½ cup molasses
- 8.7 g (2 tsp) vanilla extract
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The all-purpose flour provides structure and body to the finished dish. The baking powder provides lift so the texture stays light rather than dense. The baking soda provides lift so the texture stays light rather than dense. The fine salt sharpens and balances every other flavor in the dish.
Prep:
Beat the vegan butter and brown sugar for the full 3 minutes, until visibly lighter and fluffier — this aeration step directly affects how tender the finished cookies turn out.
Instructions:
- Mix dry ingredients: Whisk flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves in a bowl. Set aside.
- Cream butter and sugar: Beat vegan butter and brown sugar together until light and fluffy, about 3 minutes. Mix in the flax egg, molasses, and vanilla.
- Form the dough: Gradually stir in flour mixture until a soft dough forms. Divide in half, flatten into discs, wrap in plastic wrap, and refrigerate at least 2 hours or overnight.
- Roll and cut: Preheat oven to 350°F (175°C). On a lightly floured surface, roll dough to ¼-inch thickness. Cut with cookie cutters and place on parchment-lined baking sheets.
- Bake: Bake 8–10 minutes until edges are just set. Do not overbake — they firm up as they cool.
- Cool and decorate: Cool on the pan 5 minutes, then transfer to a wire rack. Decorate with vegan royal icing once fully cool.
