- 3.5 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Sea Salt
- 1.5 Tablespoons Ground Ginger
- 1 Tablespoon Ground Cinnamon
- 1 teaspoon Ground Allspice
- 1 teaspoon Ground Cloves
- 10 Tablespoons, softened Unsalted Butter (I use Vegan Butter)
- 0.75 cup Light Brown Sugar
- 2.3 cup Molasses (unsulphured)
- 1, at room temperature Egg
- 1 teaspoon Pure Vanilla Extract/Paste
- 1.5 cups Powdered Sugar
- 2 Tablespoons Lemon Juice
These gingerbread cookies are packed with holiday spice and everything nice!
This cookie recipe is easy to make, dairy free and a fun family activity during the holidays.
Cute gingerbread man cookies that are crispy on the outside but nice a soft on the inside.
You can use any cookie cutter shapes for a holiday feel!
Gingerbread baked goods contain tons of warm spices like ginger, cloves, nutmeg, and cinnamon and sweetened with sugar and molasses.
The molasses is the reason for their dark color. It’s an essential ingredient!
Be sure to use an unsulphured or dark molasses but do not use blackstrap for this cookie recipe.
As the mix of ground spices are essential in a gingerbread cookie recipe, a full Tablespoon of cinnamon and 1 and a half 1 Tablespoons of ground ginger are used. Not a teaspoon but a Tablespoon, keep that in mind.
Even though these cookies do not contain a lot of fat, the brown sugar, eggs and molasses results in a cookie that is slightly crispy on the outside but nice a soft on the inside.
The most important step of this recipe is the dough resting period. Be sure to not skip this step as the dough will not be ready otherwise for rolling out and cookie cutter.
Please leave your recipe review below.
Make The Cookie Dough & Chill
In a large bowl whisk together all of the dry ingredients then set aside.
In another large mixing bowl, beat together the softened vegan butter and light brown sugar until creamy.
Using a spatula, scrape down the sides to make sure everything is incorporated.
Next, add the remaining wet ingredients (in the order listed), mixing well and scarping the sides and bottom of the bowl every time an ingredient is added.
Add the dry ingredients to the wet mixture and mix once more just until all of the dry bits have been absorbed.
Dump the cookie dough onto a large piece of plastic wrap, roughly shape into a rectangle, wrap up tightly and refrigerate to chill for at least 3 hours.
Roll & Get The Cookie Cutter
Preheat the oven to 350°F and prepare a large baking sheet with parchment paper or silicone baking mat.
Generously flour a clean work surface with all-purpose flour then unwrap and add the chilled cookie dough.
Lightly flour your hands and rolling pin.
Gently roll and press the dough until about 1/4 inch in thickness. Use your fingers to pinch together any dough that may have ripped.
Lightly flour the gingerbread man cookie cutter then press to cut the dough into shapes.
Using an off-set spatula gently pick up the cookies and place onto a parchment lined baking sheet leaving at least 1 inch of space in between each cookie.
Make small balls with any excess cookie dough and lightly press onto the gingerbread man cookies to make buttons.
Bake & Decorate
Bake at 350°F for 9-10 minutes then allow to cool on the baking sheet for 5 minutes before moving to a cooling rack to cool completely.
This cookie comes out soft in the center and slightly crispy around the edges.
While the cookies are cooling, make the cookie icing.
Sift the powdered sugar into a large mixing bowl then add the fresh lemon juice. Mix until all of the dry bits have been absorbed.
Add another teaspoon of fresh lemon juice, if needed though the icing should be thick for easy decorating.
Pour the icing into a zip-lock bag or piping bag with the smallest piping tip and decorate the gingerbread cookies.