Grandpa's Easy Vegan Gingerbread Cookies recipe

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Ingredients

1 ½ cups molasses
1 cup packed brown sugar
⅓ cup vegetable shortening
⅔ cup cold water
6 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground ginger
1 teaspoon salt
cooking spray

Nutrition Info

156.5 calories
carbohydrate: 32.3 g
cholesterol: 1.1 mg
fat: 2.1 g
fiber: 0.6 g
protein: 2.2 g
saturatedFat: 0.8 g
servingSize: -
sodium: 142 mg
sugar: 13.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine molasses, brown sugar, and shortening in a large bowl, beat with an electric mixer until smooth and creamy. Add cold water and blend until smooth. (Shortening may separate a bit, this is fine.)

  2. Sift together flour, baking soda, cinnamon, cloves, allspice, ginger, and salt in a separate bowl. Add flour mixture to molasses mixture, blending until incorporated and dough is soft. Shape dough into 2 balls and place in the refrigerator until chilled, 10 to 15 minutes.

  3. Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.

  4. Working in batches, place one ball of chilled dough on a lightly floured surface and roll to 1/4-inch thickness, or 1/2-inch thickness for softer cookies. Cut out cookies with desired cookie cutters and place 1 inch apart on the prepared baking sheet. Repeat with remaining dough.

  5. Bake cookies in the preheated oven until edges are firm, 12 to 13 minutes. Transfer to a wire rack immediately after baking to cool. Allow to cool completely if frosting.

Recipe Yield

36 cookies

Recipe Note

I received this recipe at my wedding shower, and made it for the first time this year. I was shocked at how perfect they came out--like something you would buy in a bakery. I didn't even realize they were vegan until after I made them. Now if only my decorations were quite as professional-looking...

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