No-Chill Vegan Gingerbread Cut-Out Cookies
These delightful No-Chill Vegan Gingerbread Cut-Out Cookies are the perfect festive treat for any occasion. Featuring a combination of warm spices like ginger and cinnamon, and rich flavors from dark brown sugar and molasses, these cookies are soft, chewy, and easy to shape into your favorite holiday figures. With a quick and simple preparation process that requires no chilling time, these cookies can be made and enjoyed in no time. Ideal for baking with kids or creating decorative holiday displays!
N/A
Servings
267
Calories
10
Ingredients
Ingredients
white sugar
1/2 cup (granulated)
dark brown sugar
1/4 cup (packed)
dark molasses
1/4 cup (unsulfured)
oil
1/2 cup (neutral-flavored, such as canola or vegetable oil)
soymilk
1/2 cup (or other plant-based milk)
baking powder
1 teaspoon (levener)
vanilla extract
1 teaspoon (pure)
ground ginger
1/2 teaspoon
ground cinnamon
1/2 teaspoon
all-purpose flour
3 1/4 cups
Instructions
1
Preheat your oven to 350°F (175°C) and lightly grease three baking sheets.
2
In a large mixing bowl, whisk together the oil, baking powder, white sugar, dark brown sugar, molasses, soy milk, vanilla extract, ginger, and cinnamon until well combined.
3
Gradually add the all-purpose flour, one half-cup at a time, using a large spoon until the mixture becomes too thick to stir. At this point, knead the dough with your hands to incorporate the remaining flour. Adjust the texture as needed, ensuring the dough can be squeezed into a ball without being sticky. If the dough feels dry, add a little more soy milk; if it's too sticky, incorporate a bit more flour.
4
Once your dough is ready, take a handful and shape it into a ball. On a floured surface, roll the dough out to your desired thickness. If sticking occurs, lightly dust the top of the dough and rolling pin with flour. If the dough becomes too dry while working, knead in a few drops of water for easier shaping.
5
Cut out your desired shapes with a cookie cutter and carefully transfer them to the greased baking sheets using a spatula.
6
Bake in the preheated oven for about 8 minutes or until the edges are slightly firm. Remove from the oven and allow the cookies to cool on the sheets laid on a towel, rather than a cooling rack, to maintain their softness.
7
Once cooled, feel free to decorate your cookies with your favorite vegan icing or toppings.
Nutrition Information
9g
Fat
44g
Carbs
3g
Protein
19g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are No-Chill Vegan Gingerbread Cut-Out Cookies?
These are festive vegan treats featuring warm spices like ginger and cinnamon, made with dark brown sugar and molasses. They are designed to be soft, chewy, and easy to shape without requiring any dough chilling time.
Do I need to refrigerate the dough before cutting shapes?
No, this recipe is specifically designed to be 'no-chill,' allowing you to roll and cut the dough immediately after mixing.
What is the recommended baking temperature?
You should preheat your oven and bake the cookies at 350°F (175°C).
How long do these gingerbread cookies need to bake?
The cookies should bake for approximately 8 minutes, or until the edges are slightly firm.
What kind of oil should I use?
The recipe suggests using 1/2 cup of a neutral-flavored oil, such as canola or vegetable oil.
Can I use any type of plant-based milk?
Yes, while the recipe mentions soy milk, you can use any other plant-based milk as a substitute.
What type of molasses is best for this recipe?
It is recommended to use 1/4 cup of unsulfured dark molasses for the best flavor and color.
How much flour is required?
The recipe calls for 3 1/4 cups of all-purpose flour, added gradually to achieve the right consistency.
What should I do if the dough is too sticky?
If the dough is sticky, gradually incorporate a little more flour until it can be formed into a ball without sticking to your hands.
How do I fix dough that is too dry or crumbly?
If the dough feels dry while you are working with it, you can knead in a few drops of water or a bit more soy milk.
Should I grease the baking sheets?
Yes, you should lightly grease three baking sheets before placing your cookie cut-outs on them.
How do I prevent the dough from sticking to the counter?
Roll the dough out on a floured surface and lightly dust the top of the dough and your rolling pin with flour.
What is the best way to move the cut-out shapes to the pan?
Use a spatula to carefully transfer the shapes to the greased baking sheets to maintain their form.
Why should I cool the cookies on a towel?
Cooling the cookies on sheets laid on a towel rather than a cooling rack helps them maintain their signature softness.
Can I decorate these cookies?
Yes, once the cookies have cooled completely, you can decorate them with your favorite vegan icing or toppings.
Is this a good recipe for baking with children?
Yes, because there is no waiting time for chilling and the dough is easy to shape, it is ideal for baking with kids.
What spices are used in this recipe?
The recipe uses 1/2 teaspoon of ground ginger and 1/2 teaspoon of ground cinnamon for a warm, festive flavor.
How many calories are in one cookie?
Each serving contains approximately 267 calories.
What is the fat content of these cookies?
Each serving contains 9 grams of fat.
How much sugar is in each serving?
There are 19 grams of sugar in each serving.
Do these cookies contain cholesterol?
No, these vegan cookies contain 0mg of cholesterol.
How much protein is in these gingerbread cookies?
Each serving provides 3 grams of protein.
What is the carbohydrate count?
There are 44 grams of carbohydrates per serving.
What kind of sugar is used in the dough?
The recipe uses a combination of 1/2 cup white granulated sugar and 1/4 cup packed dark brown sugar.
Does this recipe use baking powder?
Yes, the recipe uses 1 teaspoon of baking powder as a leavening agent.
Can I use these for holiday displays?
Absolutely! They are perfect for creating decorative holiday figures and displays.
Is vanilla extract included in the recipe?
Yes, the recipe includes 1 teaspoon of pure vanilla extract for added flavor depth.
What is the overall texture of the cookies?
These gingerbread cookies are designed to be soft and chewy.
How do I mix the flour into the wet ingredients?
Add the flour one half-cup at a time using a large spoon, then switch to kneading with your hands once the dough becomes too thick to stir.
Are these cookies 100% vegan?
Yes, the recipe uses oil and plant-based milk instead of butter or eggs, making it entirely vegan.