Go Back
+ servings

Gingerbread Men

Vegan gingerbread cookies that are light and crispy, spiced and buttery. Optional glaze on top.
Prep Time50 minutes
Cook Time20 minutes
Total Time1 hour 10 minutes
Servings: 20 cookies
Author: Kathy Patalsky

Equipment

  • Rolling Pin
  • gingerbread man cookie cutout
  • large mixing bowl

Ingredients

Wet:

  • ½ cup cane sugar organic
  • 1 tablespoon vanilla extract
  • 1 tablespoon apple cider vinegar
  • ½ cup vegan butter
  • cup molasses
  • 1 flax egg 1 tablespoon ground flax seed + 3 tablespoon water
  • 3 tablespoon apple sauce

Dry:

  • 2 ¾ cups all purpose flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon ground cloves optional
  • ½ teaspoon cinnamon
  • 1 teaspoon ground ginger optional
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • Additional: flour for rolling out dough
  • Toppings to decorate cookies with chocolate chips, cashews…

Easy Icing:

  • 1 cup powdered sugar organic
  • 2 tablespoon vegan butter melted
  • 1-2 tablespoon water

Instructions

  • Add all the wet ingredients to a large mixing bowl. Beat until smooth.
  • Add the dry ingredients to the wet mixture and beat until a shiny dough forms.
  • Transfer the dough to a small bowl, cover, and place in the fridge for at least thirty minutes, or until the dough is cool enough to easily roll out. Overnight works too!
  • When you are ready to bake the cookies: Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  • Remove the dough from the fridge. Tear off a small round from the large piece and roll out on a lightly floured surface. Press out gingerbread man shapes using a cookie cutter. Transfer your cookies to the baking sheet. Repeat until all the cookies are created.
  • Bake cookies for 18-20 minutes at 350 degrees. You want them to be nice and crispy, but not burnt. If you want a softer, chewy cookie, you can bake for a few minutes less.
  • Remove cookies from the oven. Cool cookies on a cookie rack.
  • When cookies are cooled, place them in the freezer. (This helps when you apply the icing.)
  • Whisk together you icing. Start with 1 tablespoon water and add one or two more if needed. If you mess up and your icing thins too much, just add a few more spoonfuls of sugar. Whisk until the small clumps are mostly gone. Sifting the powdered sugar can help prevent clumps, but totally optional for aesthetics.
  • Pull out the cookies and place them back on the cooling rack, placing a baking sheet beneath the cooling rack – so when icing drips, it doesn’t make a mess. Using a spoon, pour the icing over top the cookies. It should freeze in place nicely since the cookies are cool. Add any other accents to the cookies – eyes, smile, clothes, buttons, etc.
  • Serve or store cookies in the fridge until ready to serve.

Video

Notes

nutrition info is for unfrosted cookies

Nutrition Estimate

Calories: 139kcal | Carbohydrates: 23g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 98mg | Potassium: 127mg | Fiber: 1g | Sugar: 10g | Vitamin A: 216IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg