Thursday, December 13, 2012

Gingerbread Cookies

Finally! I have been waiting all year to make these little guys. However, making these lead me to discover Scott's hatred for gingerbread people... Really, a hatred for molasses in general... Um, WHAT. How can you dislike gingerbread cookies? Are you crazy! And molasses? I can eat that right out of the jar. Which probably isn't good (or normal), but really, not like gingerbread cookies? I could hardly believe it, so I made him eat one (you know the ones I slaved over making that day and was jumping with joy to eat) and the disgusted look on his face is imprinted in my brain for life. I probably (definitely) am being dramatic, but that just shows how much I love gingerbread anything. So for you similar cookies lovers out there, this one is for you! This is my first Christmas being vegan so it has been fun trying to veganize most of my holiday favorites. These cookies are vegan and gluten free, but if you are not sensitive to gluten, you can use all purpose flour instead of the two gluten free ones used in this recipe.

1/2 cup molasses
1/3 cup brown sugar
1/4 cup cold water
2 tablespoons vegan butter
1 1/2 cups all purpose GF flour blend I use Bob's Red Mill brand
1/2 cup + 1/3 cup oat flour
1/4 teaspoon xantham gum
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon ginger

1 cup powder sugar
2-3 tablespoons almond milk unsweetened

Stir molasses, brown sugar, water, and vegan butter together. Add in the xantham gum, baking soda, salt, cinnamon, and flours. Mix well and wrap dough in plastic wrap. Refrigerate dough for 2 hours, or overnight.

Pre heat oven to 350 F. Roll out the dough to 1/4 inch thickness on a floured work surface. Cut out cookies with cookie cutter shapes of your choice, place on a parchment paper lined baking sheet, and bake for 10 minutes. Remove from sheet and let fully cool before frosting. For the frosting, simply mix the ingredients listed, and either dip the face of the cookies in the bowl and let the extra frosting drip off before setting aside, or spread on with a spoon or knife. Keep in an airtight container. Should last a week before going stale (if they last that long!).


  1. is the vegan butter at room temperature, cold, or melted? thanks!

    1. Hi there! Softened/room temp would be best for mixing!

  2. is the vegan butter the spread kind in the tub or do I need the stick? Also for the oat flour, do I add both the 1/2 cup and 1/3 cup into the dough mixture or is one used to flour the rolling surface? thanks!

  3. Hi there! I use the Earth Balance vegan butter sticks in my baking, I recommend using the sticks. And you use both the flours for the dough. You'll need additional flour to lightly dust your work surface for rolling them out (which is not listed as a measurement). Hope this helps! Happy baking :)