If you’re looking for the best gingerbread cookie recipe, you’ve come to the right place! These chewy gingerbread cookies are perfect for the holidays, and they remind me of baking with my son, Jake, who always tries to sneak a bite of the dough. With vegan and gluten-free options, everyone can enjoy them.
Table of Contents
Why You’ll Love It
- They’re soft and chewy with just the right amount of spice.
- You can easily make them vegan or gluten-free.
- Perfect for decorating with icing for gingerbread cookies.
Pure Comfort
There’s something magical about the aroma of gingerbread baking in the oven. It fills the house with warmth and happiness, making it a perfect treat for family gatherings or cozy nights in.
What You Need
- 1 cup 1 cup all-purpose flour (120 g) – For gluten-free, use a 1:1 gluten-free flour blend.
- 1/2 cup 1/2 cup brown sugar (100 g) – You can substitute with coconut sugar for a vegan option.
- 1/4 cup 1/4 cup molasses (85 g) – For a lighter flavor, use light molasses.
- 1/4 cup 1/4 cup coconut oil, melted (60 ml) – Vegetable oil can be used as a substitute.
- 1 tsp 1 tsp baking soda – Make sure it’s fresh for the best rise.
- 1 tbsp 1 tbsp ground ginger – Feel free to adjust based on your spice preference.
- 1 tsp 1 tsp ground cinnamon – Cinnamon adds warmth and sweetness.
- 1/2 tsp 1/2 tsp ground cloves – You can skip this if you prefer less spice.
- 1/4 tsp 1/4 tsp salt – Balances the sweetness.
- 1 tbsp 1 tbsp plant-based milk – Use almond or soy milk for a vegan option.
Time to Cook
Prep: 15 minutes | Cook: 10 minutes | Total: 25 minutes | Difficulty: Easy | Make-Ahead: Yes, dough can be refrigerated for up to 3 days.
Steps to Make It
- In a large bowl, mix together the flour, brown sugar, baking soda, ginger, cinnamon, cloves, and salt. The mixture should be well combined and fragrant, with a warm spice aroma filling the air.
- In another bowl, whisk together the molasses, melted coconut oil, and plant-based milk. The mixture will be thick and glossy, which is perfect for creating that chewy texture.
- Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms. It should be soft and slightly sticky, so don’t worry if it feels a bit moist.
- Chill the dough in the refrigerator for at least 30 minutes. This helps the flavors meld and makes it easier to roll out later.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze.
- Roll the chilled dough into small balls, about 1 inch in diameter, and place them on the baking sheet. Leave space between each cookie, as they will spread while baking.
- Bake for 8 to 10 minutes, or until the edges are lightly golden. The centers will look soft, but they’ll firm up as they cool.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This step is crucial for achieving that perfect chewy texture.
- Once cooled, feel free to decorate with icing for gingerbread cookies or enjoy them plain. Either way, they’re sure to be a hit!
Make It Perfect
- For extra flavor, add a pinch of nutmeg to the dough.
- If the dough is too sticky, you can add a little more flour, one tablespoon at a time.
- Try using cookie cutters to make fun shapes for the holidays!
Mix It Up
- For vegan gingerbread cookies, use flax eggs instead of regular eggs.
- Add chopped nuts or dried fruits for a unique twist on the classic recipe.
Perfect Partners
- Pair these cookies with a warm cup of tea or coffee.
- They also go great with a scoop of vanilla ice cream for a delightful dessert.
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FAQs
Can I make the dough ahead of time?
Yes! You can refrigerate the dough for up to 3 days before baking.
How should I store leftover cookies?
Store them in an airtight container at room temperature for up to a week.
Can I freeze these cookies?
Absolutely! Freeze the baked cookies for up to 3 months. Just thaw them at room temperature before enjoying.
What can I use instead of molasses?
You can substitute honey or maple syrup, but the flavor will be different.
How do I make the icing for gingerbread cookies?
Mix powdered sugar with a little water or plant-based milk until you reach your desired consistency.
Conclusion
These chewy gingerbread cookies are the best gingerbread cookies you’ll ever make. With options for everyone, they’re perfect for sharing with family and friends during the holidays. So, roll up your sleeves and get baking!
Chewy Gingerbread Cookies with Vegan and Gluten Free Options
Equipment
- Mixing Bowl
- Baking Sheet
- Oven
- Whisk
- Parchment Paper
- Wire rack
Ingredients
Main
- 1 cup all-purpose flour For gluten-free, use a 1:1 gluten-free flour blend.
- 1/2 cup brown sugar Can substitute with coconut sugar for a vegan option.
- 1/4 cup molasses Use light molasses for a lighter flavor.
- 1/4 cup coconut oil, melted Vegetable oil can be used as a substitute.
- 1 tsp baking soda Make sure it’s fresh for the best rise.
- 1 tbsp ground ginger Adjust based on spice preference.
- 1 tsp ground cinnamon Adds warmth and sweetness.
- 1/2 tsp ground cloves Optional, can skip for less spice.
- 1/4 tsp salt Balances the sweetness.
- 1 tbsp plant-based milk Use almond or soy milk for a vegan option.
Instructions
- Mix flour, brown sugar, baking soda, ginger, cinnamon, cloves, and salt in a large bowl until well combined and fragrant.
- Whisk molasses, melted coconut oil, and plant-based milk together in another bowl until thick and glossy.
- Gradually stir wet ingredients into dry ingredients until a soft, slightly sticky dough forms.
- Chill the dough in the refrigerator for at least 30 minutes to meld flavors and ease rolling.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll the chilled dough into 1-inch balls and space on the baking sheet to allow spreading.
- Bake for 8 to 10 minutes until edges are lightly golden but centers remain soft.
- Cool cookies on the baking sheet for a few minutes before transferring to a wire rack.
- Decorate with icing if desired, or enjoy plain.