This easy recipe for Vegan Gingerbread Cookies has all the taste but is eggless and dairy-free! Classic gingerbread is cut into shapes and can be decorated with the icing of your choice to make your favorite gingerbread men, women and other shapes.
In a large bowl, beat the butter, sugar, oil, molasses and vanilla with an electric mixer until smooth.
Sift in the flour, ginger, cinnamon, baking soda and cloves and stir with a wooden spoon until well mixed.
Knead for a few minutes until it forms a dough.
Wrap the dough and refrigerate for at least 1 hour.
Preheat the oven to 340F / 170C. Line two cookie sheets with baking parchment.
Roll the dough out on a lightly floured surface to ¼" thick.
Use cookie cutters to cut into desired shapes, place each shape onto the prepared trays and bake for 7-8 minutes until the edges just begin to darken slightly (the cookies will firm up as they cool).
Transfer to a rack and cool completely before decorating with writing icing as desired.
Be sure to check that your sugar and molasses are vegan.Many store-bought writing icings are vegan, or you can make your own vegan royal icing.Make sure you completely cool the gingerbread cookies before they are iced as the icing could get too warm and run.Use a fine tipped piping bag to ice your vegan gingerbread cookies.The dough needs to be chilled no less than one hour in order to bake up perfectly.Vegan gingerbread can also be cut into other shapes to make a Gingerbread house.