During the holidays, I am constantly making batches of these vegan gingerbread cookies for my friends and family.
I love my sweets but vegan gingerbread cookies have to be my all time favorite. They’re sweet AND spicy! What more can you ask for?
I personally love my vegan gingerbread cookies a bit on the spicy side. Doubling the ginger or clove can make it spicy but sometimes it can be too overpowering.
So instead, I add a bit of black pepper, which gives it a kick without overpowering the cinnamon and ginger flavors! Black pepper might sound a bit odd but trust me… the amount added is so small that no one would be able to tell!
For the vegan royal icing, I used aquafaba as an egg white substitute. Aquafaba is the perfect substitute because of its ability to become fluffy and stiff. The powdered sugar gives the icing structure while the lemon juice adds a bit of acidity.
Gather friends and family for the holidays and get baking!!
quick notes
- Aquafaba is used as a natural egg substitute for this recipe. Aquafaba, the liquid your beans and legumes have been soaking and cooking in, absorbs different starches, proteins and other plant properties from the beans, giving it “egg-like” properties, such as binding, emulsifying, and thickening. It’s ability to traps air, gives baked goods a fluffy lift while keeping a moist structure. Typically, 3 tablespoons of aquafaba is used to substitute 1 egg in vegan baking.
VEGAN GINGERBREAD COOKIES WITH VEGAN ROYAL ICING
Dry Ingredients
- 1 cup (140g) all purpose flour
- ¾ cup (84g) almond flour
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp ground clove
- ¼ tsp ground black pepper
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
Sieve dry ingredients and whisk together.
Wet ingredients
- ¼ cup + ½ tbsp (54g) vegan butter
- 5 tbsp sugar
- 1 tbsp (14g) non-dairy milk
- ¼ cup (80g) molasses
With a stand or hand mixer, cream vegan butter and sugar together until fluffy and creamy. Pour in non-dairy milk and molasses and mix. Add in dry ingredients and mix together on low speed until incorporated.
Place dough in a container and refrigerate for at least 3 hours.
Preheat oven to 350 F degrees. Line a baking sheet with parchment paper and set aside. Liberally flour your counter and rolling pin and roll out dough. Use cookie cutter to cut out cookies and place on baking sheet. Repeat until all the dough is used.
Bake for 8-12 minutes and transfer to a cooling rack.
Vegan Royal icing
- 2 ¼ cup powdered sugar
- 4 tbsp aquafaba
- 1 tsp lemon juice
With a stand or hand mixer, whisk aquafaba until white and foamy. Add powdered sugar in ½ cup increments, whisking in between. Add lemon juice and whisk again. Icing should be firm but still runny. If mixture is too watery, add more powdered sugar. If the mixture is too thick, add a bit of non-dairy milk.
Once the cookies have completely cooled, use a piping bag to decorate the cookies. Let the icing harden for at least 1 hour before eating.
p.s. If you like this recipe, click the icons below to share and leave a comment below! Make sure to tag me @girlmeetsradish & #girlmeetsradish so I can see what you are making!
