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.

Sharing these easy-to-make soft vegan gingerbread cookies is a cherished holiday tradition we love. They evoke nostalgia, always reminding me of memories of past holiday celebrations. Adding maple glaze as a layer of decadence and a hint of maple goodness elevate this cookie to a new level of deliciousness.

If you love cookies as much as we do, or you need a variety for Santa or your next cookie party, also try Vegan Double Chocolate Crinkle Cookies.

Why You'll Love This Recipe

• These cookies will fool people into thinking they are traditional cookies.
• The cookies have that perfectly soft and chewy texture that gingerbread enthusiasts adore.
• The luscious maple glaze takes these cookies to the next level, adding a sweet and decadent touch.
• You can get creative with decorations or enjoy them plain - they are delicious without the glaze too!
• They're perfect for the holiday season, making your home smell like a festive wonderland 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.

Top Tips

• I bought these sprinkles at Hobby Lobby, but Amazon has many cute holiday and festive sprinkles.
• Measure your flour accurately. It can make or break a baking recipe. The best way to measure flour is to spoon it into the measuring cup and level it off with a flat edge.
• If you prefer a stronger molasses taste, opt for dark molasses instead of light molasses.
• Don't overmix the cookie dough. Mix until the ingredients are combined to prevent tough cookies.
• Use a silicone baking mat or parchment paper to prevent cookies from sticking to the baking sheet.
• Allow cookies to cool completely before glazing to prevent the glaze from melting.
• I like to weigh the dough ball and divide it by how many cookies I want to make to ensure I get even-sized cookies. Generally, I make between 15 to 16 cookies, each weighing 50 to 60 grams.
• I love my kitchen scale. I mean, not just the one I have, but kitchen scales in general. They're super handy for all sorts of recipes, not just for baking. If you don't have one, seriously consider getting yourself one. Whether you're a regular cook or baker, having a kitchen scale is a game-changer to get evenly sized cookies or perfectly prepared recipes. I got mine a long time ago at Walmart, but this kitchen scale is currently Amazon's choice (probably because it's by Amazon). This is a good stepping-off point for researching one that will suit you.

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 Pumpkin Spice Steamer Recipe (Starbucks Copycat) 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.

Variations

• Lemon Glaze: Add 1 teaspoon of lemon zest to the maple glaze for a zesty twist.
• Nutty Crunch: For added crunch and nutty goodness, Incorporate ¼ cup of well-chopped pecans, walnuts, or almonds into the cookie dough.

Frequently Asked Questions

More Delicious Vegan Desserts

What did you think?

Got a minute? I'd love for you to dive into the comments and rate these Soft Vegan Gingerbread Cookies. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.

Recipe

Soft Vegan Gingerbread Cookies With Maple Glaze

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

• Total Time: 1 hour 22 minutes
• Yield: 16 cookies 1x

Ingredients

Units USM Scale 1x2x3x

For the Cookie:

• 2 ¼ cups all-purpose flour
  
• 1 ½ teaspoon ground ginger
• 1 ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup vegan butter, softened
• ½ cup brown sugar, packed
• ½ cup of granulated sugar
• ¼ cup molasses
• 1 flax egg (1 tablespoon ground flaxseed + 2 ½ tablespoons water)
• 1 teaspoon pure vanilla extract

For the Maple Glaze:

• 1 cup powdered sugar, sifted
• ¼ cup pure maple syrup
• 2 tablespoons vegan butter, melted
• pinch of salt

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Instructions

1. Mix the Dry Ingredients: In a medium-sized bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set this dry mixture aside.
2. Cream the Butter and Sugars: Using a hand mixer or stand mixer, cream the softened vegan butter, granulated sugar, and brown sugar until smooth and creamy.
3. Add the Wet Ingredients: Add the molasses, flax egg, and vanilla extract to the wet mixture. Mix well until everything is combined.
4. Combine the Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients and whisk on low until a soft cookie dough forms. Be careful not to overmix. 
5. Chill the Dough: Using your hands, shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 1 hour.
6. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper, or use a silicone mat.
7. Shape the Cookies: Roll the chilled dough into 1-1 ½-inch balls (50-55 grams) and place them on the prepared baking sheet, leaving some space between each. Flatten each ball slightly with your fingers.
8. Bake the Cookies: 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.
9. Cool the Cookies: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
10. Make the Maple Glaze: Mix the melted butter and maple syrup in a small bowl until combined. Then add the sifted powdered sugar until you have a smooth glaze. Sifting the powdered sugar removes any lumps and helps you achieve a smoother glaze.
11. Glaze and Decorate: Once the cookies are completely cooled, dip them into the bowl so that about a third of the cookie has a glaze. If desired, decorate with festive sprinkles or leave plain.
12. Serve: Let the glaze set for about 30 minutes before serving.

Notes

I can't stress how important it is to measure the right amount of flour. It can make a BIG difference in how the dough results. I've been there and done that many times only to get a dough that is not cohesive. To accurately measure flour, fluff it up in its container, spoon it into a dry measuring cup, and then level it off with a flat edge without tapping or shaking it.

While you don't have to use a hand or stand mixer for this recipe, it is much easier, and the dough comes out perfectly every time. The cookies also come out smoother on the surface without as many cracks if that is something you want to avoid. 

When I'm ready to make the balls, I weigh the dough and divide it into 15 or 16 which results in about 50 - 55 grams for each cookie.

To make a flax egg, take a tablespoon of flax meal, which is essentially ground flaxseeds, and mix it with three tablespoons of water. Then, let this mixture chill for about 10 minutes. Using a flax egg in this cookie recipe helps bind the ingredients, add moisture, and contribute to the desired texture.

Glazing and decorating the cookie is of course, optional. The cookie is still delicious without them. The glaze adds extra sweetness and the decoration adds a festive element.

Do not overmix the dough, or it will result in a dense cookie.

Chilling the dough is essential as it allows the flavors to meld, results in a firmer texture, and prevents the cookies from spreading too much during baking.

If you only dip ⅓ of the cookie in the glaze, you will have extra glaze left over.

Nutritional profile is estimated as a courtesy. Use an app like Cronometer to get the most accurate measurements.

• Author: Regi Pearce
• Prep Time: 10 minutes
• Chill Timin: 1 hour
• Cook Time: 12 minutes
• Category: dessert
• Method: oven
• Cuisine: American
• Diet: Vegan

Nutrition

• Serving Size: 1 cookie
• Calories: 195
• Sugar: 25.2 g
• Sodium: 324 mg
• Fat: 3.5 g
• Carbohydrates: 39.4 g
• Protein: 2 g
• Cholesterol: 0 mg

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