Soft Vegan Gingerbread Cookies

If you're looking for the ultimate vegan treat this holiday season, look no further than these heavenly soft vegan gingerbread cookies dipped in a decadent maple glaze.

Why You'll Love This Recipe

• The cookies have that perfectly soft and chewy texture.
• These cookies are so good, no one will guess they’re not the traditional kind!
• They're perfect for the holiday season, making your home smell like so festive as they bake.
• You don't need to be a master baker to whip up a batch of these cookies. They're beginner-friendly and make for a fun baking project.
• These cookies are gift-worthy! Share the joy of freshly baked gingerbread cookies with loved ones.

Ingredients

Here is the cast of ingredients for these vegan cookies. See the recipe card for quantities.

Ingredients for the cookies.

Ingredients for the maple glaze.

How To Make Soft Vegan Gingerbread Cookies

If you love to see pictures of what you'll be doing, I have some pics below for an easy visual overview. For full recipe instructions, see the recipe card.

Step 1: Prepare the flax egg so it is ready when you're ready to mix. Whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.

Step 2: Cream the softened vegan butter and brown sugar until smooth and creamy with a hand mixer or stand mixer. Then, add the molasses, flax egg, and vanilla extract to the wet mixture. Use a whisk or use the mixer on low to mix together.

Step 3: Add the dry ingredient mixture from the first bowl to the wet ingredients and blend with a mixer until it is all incorporated.

Step 4: With your hands, shape the gingerbread dough into a ball, wrap it in plastic wrap, and refrigerate for an hour.

Step 5: Roll the chilled dough into 1 to 1 ½-inch balls. They each usually weigh 50-55 grams. Place them on the prepared baking sheet, and flatten each ball slightly with your fingers.

Step 6: Bake for 10-12 minutes or until the edges are just set. The cookies will continue to firm up as they cool, so be careful not to overbake.

Step 7: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. You could stop here and enjoy these delicious cookies as they are, but keep going for more delicious additions.

Step 8: While the cookies cool, let's make the glaze. Whisk together the melted vegan butter, maple syrup, and pinch of salt.

Step 9: Add the powdered sugar until you have a smooth glaze. It will be thick, but don't be tempted to thin it out. You want it to cling to the cookie like a sweet suit of armor and gradually set into a deliciously firm coating.

Step 10: Once the cookies are completely cooled, dip ⅓ of the cookie into the maple syrup glaze, decorate with desired sprinkles and let it set. The glaze will harden in about 30 minutes, and the cookies are ready to eat.

Trouble Shooting

Throughout the years, my cookie-making endeavors have been a rollercoaster of doughy disasters and sugary slip-ups, so let me share my mishaps and sprinkle in some suggestions to help you:

• Flat or Spreading Cookies: If your cookies turn out too flat or spread too much, it could be due to the dough being too warm. Chilling the dough in the refrigerator for about 30 minutes before baking will help, so don't skip this step.
• Dry and Crumbly Texture: This ties into my number one tip above. Too much flour can result in dry and crumbly cookies. Measure your flour accurately and avoid overmixing the dough. You can also add a bit more liquid (such as non-dairy milk a tablespoon at a time) if the dough seems too dry.
• Tough Cookies: I've made a few hockey pucks in my lifetime that are a result of overworking the dough or using too much flour. Handle the dough gently and only mix until the ingredients are combined.
• Burned Bottoms: Cookies can easily burn on the bottom if the baking temperature is too high or in my case, if they are placed too close to the oven's heating element. Use an oven thermometer to ensure the temperature is accurate, and position your oven rack in the center to avoid excessive browning.
• Inconsistent Shape: To ensure your cookies have a consistent shape, use a cookie scoop or your hands to roll dough into uniform balls before baking. I like to weigh the dough and then divide by how many I want to make - I'm back to my kitchen scale again. In this cookie recipe, I make 16 cookies.
• Sticky Dough: If your dough is too sticky to work with, you can add a little extra flour, one tablespoon at a time, until it's manageable.
• Cracks on the Surface: I like the cracking on the surface of these cookies, but if you want to minimize them, try flattening the dough balls before baking.
• Texture Issues: If you want a softer texture, bake for a shorter time, and if you prefer a crisper cookie, bake a bit longer. Keep an eye on them, as baking times can vary from oven to oven.

Serving Suggestions

• Enjoy with a cup of hot spiced chai tea or your favorite coffee.
• Try Vegan Warm Spiced Pumpkin Milk or Healthy Vegan Pumpkin Spice Frosty for some delicious fall flavors.
• Our favorite - pair with a scoop of store-bought vegan vanilla ice cream or Homemade Vegan Ice Cream (made with bananas) for a delicious dessert.
• Serve on a festive platter at holiday gatherings or cookie exchanges.
• Pack them in decorative bags or boxes as thoughtful homemade gifts along with Vegan Double Chocolate Crinkle Cookies.

Soft Gingerbread Cookies FAQS