Bringing It Down to the Earth

Best Vegan Holiday Gingerbread Cookies Ever

These festive treats are delicately spicy and sweet. Enjoy with Silknog or your favorite Chai, while wrapped in a warm blanket or  by a cozy fire to take the chill out of a wintry night.

Makes about 3 dozen cookies (depending on the size of your cutters)


  • 2/3    cups canola oil
  • 1 ½  cup organic cane sugar
  • ½  cup molasses
  • ½  cup plain soymilk
  • 4 cups whole organic wheat pastry flour or all-purpose flour (or a mix of both)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 4 teaspoons of apple pie spice (I like Frontier Natural pie spice)
  • or 1 teaspoon each ground nutmeg, cloves and cinnamon
  • 3 teaspoons ground ginger
  • ¼ – ½ cup coarsely chopped crystallized ginger* (about 11/2 oz.)  (*optional – but delicious!)
  • Love!


In a large bowl, mix together oil and sugar.

Add molasses and soymilk.
In a separate bowl, sift together all of the dry ingredients.

Add the dry ingredients to the wet – oil, sugar, molasses and soymilk mixture.

When all of the dry ingredients are added, mix until the dough is smooth and stiff. Then knead the dough until you have a uniform consistency. Flatten the dough into a disk, wrap in plastic wrap and chill for an hour or up to 3 days before using.  If you chill the dough longer than one hour you may want to let it sit for 10 minutes at room temperature to soften up a bit before proceeding.

Preheat oven to 350 F

Lightly grease your cookie sheets or line with parchment paper.

On a lightly floured surface roll the dough out to about 1/4 inch thick.

Cut shapes with cookie cutters and use a thin spatula to gently place on cookie sheets.

Bake for approx. 8-10 minutes.

Remove from oven and let cool for 2 minutes on the baking sheet before moving them to a

plate or cooling rack. Wait until they are completely cool before icing.


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