Whip up these easy vegan gingerbread cut-out cookies to share with friends and family this Christmas! With whole wheat flour, turbinado sugar, and all the gingerbread spices you love, these are going to become your go to holiday cookies!
These cookies are actually based on my pumpkin spice molasses cookies.With a few quick substitutes, like coconut oil for pumpkin puree and ginger, cinnamon and cloves for pumpkin spice. Before we get any further, I want to make sure I warn you. You need to refrigerate the dough for at least a couple hours so it’s less sticky. Otherwise these easy vegan gingerbread cut-out cookies won’t be so easy after all. Oh and one more warning, they’re delicious.
When I first thought to use the base from the molasses cookies to make these, I was a little worried. The molasses cookies are very fluffy and moist. I wanted to make sure these would hold their shape when I baked them. That’s why you have to refrigerate the dough before rolling it out. So don’t skip that step!
You should remove the dough from the fridge a little before you want to roll it out. You can use your hands to knead it a little bit, and then roll it out. Also make sure to put some flour down on the surface so the dough doesn’t stick to the counter. If you’re like me and you don’t have a rolling pin, you can use a bottle of wine. ((Which, what am I doing? How can I call myself a food blogger without a rolling pin?!)) I just wrap some parchment paper or press and seal around it, and you’re good to go!
Alright, so here’s what you’ll need for these easy vegan gingerbread cut-out cookies:
- rolling pin
- cookie cutters — my snowflake and reindeer are from Sugary Charm! You can use the code “XMAS125” for 25% off!
- coconut oil
- white whole wheat flour
- turbinado sugar
- baking soda
PIN THESE EASY VEGAN GINGERBREAD CUT-OUT COOKIES FOR LATER!
I can’t wait for you to try these and decorate cute Christmas cookies! Enjoy time with your family this holiday season!
Whip up these easy vegan gingerbread cut-out cookies to share with friends and family this Christmas!
- 6 tbsp melted coconut oil
- 1/2 cup turbinado sugar
- 1/2 cup blackstrap molasses
- 1 cup boiling water
- 1 tsp baking soda
- 4 cups white whole wheat flour
- 2 tsp ginger
- 2 tsp cinnamon
- 1 tsp cloves
Blend together coconut oil and turbinado sugar until well combined.
Add molasses to the mixture and blend together.
In a separate bowl, combine 1 cup boiling water and 1 tsp baking soda. Add this to the liquid ingredients.
Add spices to the liquid ingredients, followed by one cup of flour at a time. Mix well to combine, then cover and place in the fridge for at least two hours.
When you're ready to make the cut-outs, remove dough from the fridge and let it come to room temperature. Meanwhile, preheat the oven to 350 degrees.
Sprinkle some flour on the surface you want to roll your dough on, then remove dough from the bowl and place in the center. Roll it out until it is about a 1/4 inch thick.
Press your cookie cutter into the cookie, then shake it slightly as you raise it up. Once you've cut as many shapes as possible from your dough, start to lift them off and transfer to a baking sheet with parchment paper.
Transfer sheet to the oven and bake cookies for 10 minutes. While baking, combine the dough scraps into a ball, and continue the above two steps until you're out of dough.
Let cookies cool slightly before decorating.
The dough will be pretty dense when you first remove it from the fridge. Let it come to room temperature and knead the dough a bit with your hands before trying to roll it out.
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