Gingerbread Cookies
These gingerbread cookies are my favorite way to fill the house with cozy, spicy warmth on a chilly day. There's something magical about the way ginger, cinnamon, and nutmeg come together in these little bites of joy.
I remember the first time I made these cookies - it was one of those snowy weekends where going outside just wasn't on the agenda.
I discovered that chilling the dough for about 30 minutes makes them much easier to roll out and cut into shapes.
This recipe is like a hug from the kitchen, reminding me of the simple joys of baking and sharing with loved ones.
Plus, you can never have too many gingerbread people smiling back at you!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Maple syrup gives these cookies a beautiful depth of flavor, but if you're out, agave or a mix of brown sugar with a touch of water works just fine. I usually go for coconut oil because it adds a subtle richness, though vegan butter is a lovely alternative if that's what you have on hand.
Tips & Notes
- •I love keeping these cookies in a mason jar on my counter - they stay fresh and chewy for days!
- •If you're like me and adore a bit more spice, just toss in an extra pinch of ginger or cinnamon.
- •Icing these with a simple mix of powdered sugar and almond milk can make them look festive without a lot of fuss.
Recipe Variations
- •Sometimes I mix in a handful of dried cranberries or raisins for a chewy surprise.
- •When I'm in the mood for something extra, I drizzle them with melted vegan dark chocolate – it's divine.
Storage & Freezing
Keep the cookies in an airtight container at room temperature for up to one week, or freeze them for up to three months. To freeze, place cookies in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag.
Frequently Asked Questions
Can I use gluten-free flour?
Yes, you can substitute whole wheat flour with a gluten-free flour blend, though the texture may vary slightly.
How do I store the cookies?
Store the cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage.
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These gingerbread cookies are my favorite way to fill the house with cozy, spicy warmth on a chilly day. There's something magical about the way ginger, cinnamon, and nutmeg come together in these little bites of joy.
Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2
In a large mixing bowl, whisk together the whole wheat flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, and salt until well combined.
- 3
In another bowl, mix the melted coconut oil, maple syrup, unsweetened applesauce, and vanilla extract until smooth.
- 4
Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms. The dough should be slightly sticky but manageable.
- 5
Chill the dough in the refrigerator for about 10 minutes to make it easier to handle.
- 6
Once chilled, take small portions of the dough and roll them into balls (about 1 tablespoon each). Place them on the prepared baking sheet, spacing them about 2 inches apart.
- 7
Flatten each ball slightly with the bottom of a glass or your hand.
- 8
Bake in the preheated oven for 8-10 minutes or until the edges are firm but the centers are still soft.
- 9
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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