GRANDPA'S EASY VEGAN GINGERBREAD COOKIES

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Grandpa's Easy Vegan Gingerbread Cookies image

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 ...

Provided by KStar

Categories     Desserts     Cookies     Gingerbread Cookie Recipes

Time 55m

Yield 36

Number Of Ingredients 12

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

Steps:

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

Nutrition Facts : Calories 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, Sodium 142 mg, Sugar 13.6 g

Answar Sher
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I'm allergic to nuts, so I omitted the walnuts from the recipe. The cookies were still delicious!


Marzoog saad Alromaihi
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These cookies were delicious! I will definitely be making them again.


Billy YT
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I've made this recipe several times now and it's always a hit! It's my go-to recipe for vegan gingerbread cookies.


Sohail khan Sohail,s
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These cookies were a bit too sweet for my taste.


Shaun Jardine
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I didn't have any molasses on hand, so I substituted maple syrup instead. The cookies still turned out great!


Thembi Prudence
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These cookies were so easy to make! I'm a beginner baker and I had no trouble following the recipe.


Mdsurjo Miah
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I'm not a big fan of gingerbread, but these cookies were actually really good. The ginger flavor was subtle and not overpowering.


Sandy Moore
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I made these cookies for a holiday party and they were a huge success! Everyone loved them.


Nakiranda Rashida
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These cookies were a bit too dry for my liking.


Elizabeth Skidmore
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I'm not vegan, but I decided to try this recipe out of curiosity. I was pleasantly surprised at how delicious the cookies were! I will definitely be making them again.


Yvette Ortiz
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These cookies were a little too spicy for my taste, but my husband loved them.


Ruksana Aktar
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I've tried many vegan gingerbread cookie recipes, but this one is by far the best. The cookies are moist and flavorful, and they hold their shape perfectly.


Lucinda Johnson
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My family loved these cookies! They were a hit at our Christmas party.


Punchi Hakar
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These gingerbread cookies turned out amazing! They were soft, chewy, and had the perfect amount of sweetness. I loved the addition of ginger and molasses, which gave them a unique and festive flavor.