Vegan Soft Batch Gingerbread Cookies | Easy & Delicious Recipe

Craving the warmth and spice of gingerbread but want it in a soft, melt-in-your-mouth cookie?

Look no further! These Vegan Soft Batch Gingerbread Cookies are not only incredibly delicious and easy to make, but they’re also guaranteed to impress everyone, even the non-vegans. Get ready for a festive treat that will have you coming back for more!

Why You’ll Love It

• They’re unbelievably soft and chewy with a perfect crumbly edge.
• The warm gingerbread spices create a cozy and comforting flavor.
• They’re incredibly easy to make, requiring minimal effort and ingredients.
• These cookies are perfect for holiday gatherings, cookie exchanges, or just a cozy night in.
• They’re totally vegan, yet no one will ever guess thanks to the fantastic flavor and texture.

What Makes This Recipe Unique?

What sets these gingerbread cookies apart is their soft-batch texture. Rather than being crispy or crunchy, these cookies are designed to be incredibly soft and chewy, almost like a brownie in cookie form. We achieve this by using a good amount of molasses and oil, which helps keep them moist and creates that signature melt-in-your-mouth sensation. The balance of spices is also perfectly tuned to deliver that classic gingerbread warmth without being overpowering.

Ingredient List

• 1/2 cup (113g) vegan butter, softened
• 1/2 cup (100g) granulated sugar
• 1/4 cup (60ml) unsweetened applesauce
• 1/4 cup (60ml) blackstrap molasses – This is key for that classic gingerbread flavor and soft texture!
• 1 teaspoon vanilla extract
• 1 1/2 cups (190g) all-purpose flour
• 1 1/2 teaspoons ground ginger – This provides a warm and spicy flavour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1/4 teaspoon salt

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened vegan butter and granulated sugar until light and fluffy.
3. Add the applesauce, molasses, and vanilla extract to the bowl and mix until well combined.
4. In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Scoop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie.
7. Bake for 10-12 minutes, or until the edges are set and the centers are still soft.
8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Optional Toppings/Variations

These cookies are delicious as is, but feel free to jazz them up! Here are some ideas:

• Vegan Cream Cheese Frosting: Mix softened vegan cream cheese with powdered sugar and a touch of vanilla for a classic pairing.
• Cinnamon Sugar: Before baking, sprinkle the tops of the cookies with a mix of cinnamon and sugar.
• Chocolate Drizzle: After cooling, drizzle the cookies with melted vegan chocolate.
• Chopped Nuts: Add chopped pecans or walnuts to the dough for extra texture.

Expert Tips

• Make sure your vegan butter is softened but not melted for the best texture.
• Don’t overmix the dough. Overmixing can lead to tough cookies.
• Use a cookie scoop to ensure all your cookies are the same size for even baking.
• Be careful not to overbake the cookies. They should be slightly soft in the center when you take them out. They will continue to firm up as they cool.
• If you want extra soft cookies, add an extra tablespoon of applesauce.

Frequently Asked Questions (FAQs)

• Can I substitute another type of molasses? While blackstrap molasses provides the most authentic gingerbread flavor, you can use regular molasses, but the flavor may be slightly different.
• Can I make these gluten-free? Yes, you can substitute the all-purpose flour with a gluten-free blend, but the texture might be slightly different. Add a teaspoon of xanthan gum for best results.
• How do I store these cookies? Store the cooled cookies in an airtight container at room temperature for up to 3-4 days.
• Can I freeze the cookie dough? Yes, you can freeze the dough in pre-portioned balls. Just bake from frozen and add 2-3 minutes to the baking time.
• Can I make these ahead of time? Yes, these cookies can be made a day ahead of time. Just store them in an airtight container to keep them soft.

Variations and Customization Options

Want to put your own spin on these cookies? Here are some ideas:

• Spicy Gingerbread: Add a pinch of cayenne pepper to the dough for a bit of heat.
• Double Chocolate Gingerbread: Add 1/2 cup of vegan chocolate chips to the batter.
• Lemon Glaze: Drizzle the cooled cookies with a glaze made from powdered sugar and lemon juice.
• Orange Zest: Add the zest of one orange to the dough for a citrusy twist.

Serving Suggestions

These Vegan Soft Batch Gingerbread Cookies are perfect on their own with a glass of plant-based milk or a cup of hot cocoa. They’re also fantastic served warm with a scoop of vegan vanilla ice cream. For a festive touch, try arranging them on a pretty plate with some festive sprinkles for your holiday celebrations.

Conclusion

These Vegan Soft Batch Gingerbread Cookies are a guaranteed crowd-pleaser. They are easy to make, deliciously soft, and full of festive flavor. Whether you’re baking for a holiday gathering or just looking for a cozy treat, this recipe is a must-try. So, grab your ingredients, preheat your oven, and let’s get baking! Be sure to share your beautiful creations with us, we can’t wait to see them!

Related Recipes You’ll Love

• Vegan Chocolate Mint Cookies
• Vegan Peanut Butter Blossom Cookies
• Vegan Apple Cinnamon Cookies

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