I enjoy this recipe because the cookies bake up soft yet sturdy enough for decorating. The flavors of cinnamon, ginger, and allspice blend beautifully with molasses, and the coconut oil gives the dough richness without complicating the process. I also love that the dough is easy to work with and freezes well, so I can prep ahead during the busy holiday season.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 ½ cups all-purpose flour 1 teaspoon baking powder 1 teaspoon ground cinnamon ½ teaspoon baking soda ½ teaspoon ground ginger ½ teaspoon ground allspice ¼ teaspoon salt ½ cup coconut oil, at room temperature ⅓ cup molasses ¼ cup white sugar 1 teaspoon vanilla extract
Directions
I start by sifting the flour, baking powder, cinnamon, baking soda, ginger, allspice, and salt into a bowl.
In a separate bowl, I beat together the coconut oil, molasses, and sugar with an electric mixer on medium speed until smooth. I add the vanilla and mix again.
I stir in the dry ingredients and mix until a sticky dough forms. I wrap the dough tightly in plastic wrap and refrigerate it for 2 hours.
When ready to bake, I preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
I roll the chilled dough on a floured surface to 1/4-inch thickness, then cut it into shapes with floured cookie cutters. I transfer the shapes to the prepared baking sheets.
I bake the cookies for 8–10 minutes, just until firm. After cooling briefly on the sheets, I move them to wire racks to cool completely.
Servings and Timing
This recipe makes 24 cookies (2 dozen). Prep time is about 30 minutes, cook time about 10 minutes, and chill time 2 hours, for a total of roughly 2 hours and 40 minutes.
Variations
I sometimes swap coconut oil for vegan butter when I want a slightly softer texture.
I like adding a pinch of nutmeg for extra warmth.
I occasionally roll the dough a bit thicker for chewier cookies.
I enjoy decorating these cookies with vegan icing or sanding sugar for festive flair.
Storage/Reheating
I store baked cookies in an airtight container at room temperature for up to four days. If I want to freeze them, I freeze the baked cookies on a sheet pan until solid, then transfer them to a freezer bag for up to one month. The dough also freezes beautifully for up to two months; I just add a couple of minutes to the bake time when baking from frozen.
FAQs
How do I keep the dough from sticking while rolling?
I lightly flour the work surface, rolling pin, and cutters to keep the dough manageable.
Can I use brown sugar instead of white sugar?
Yes, I can use brown sugar for a deeper molasses flavor.
Do I need to chill the dough?
Yes, I chill it to make rolling easier and to help the cookies hold their shape.
Can I use whole wheat flour?
I sometimes replace up to half the flour with whole wheat, but the cookies will be slightly denser.
What type of molasses works best?
I use regular unsulfured molasses; blackstrap is too strong for most gingerbread cookies.
Can I make the dough ahead of time?
Absolutely. I store it in the fridge for up to 48 hours before rolling and baking.
Why did my cookies spread too much?
The dough might not have been chilled long enough, or the coconut oil may have been too soft.
Can I bake these softer or crispier?
I bake them for less time for softer cookies and a bit longer for crispier ones.
How thick should I roll the dough?
I roll it to 1/4 inch for the perfect balance of structure and chew.
Can I decorate these with icing?
Yes, I love adding vegan icing once the cookies are completely cool.
Conclusion
I love how these vegan gingerbread cookies bring together cozy spices and simple ingredients to create a festive treat that’s perfect for the holidays. They’re easy to roll, fun to decorate, and a joy to share with anyone, vegan or not.
