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Vegan Gingerbread Cookies

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Serves 12 | Prep Time 20 | Cook Time 10

Why I Love This Recipe

Gingerbread dates back to ancient Greece and was later brought to Europe by Armenian monk Gregory of Nicopolis. It became associated with Christmas traditions in the 16th century when Queen Elizabeth I had gingerbread figures made to resemble visiting dignitaries.

Ingredients You'll Need

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 cup vegan butter, softened
1/2 cup brown sugar
1/4 cup molasses
1 teaspoon vanilla extract
3 tablespoons almond milk


Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and nutmeg.

In a large bowl, cream together the softened vegan butter and brown sugar until light and fluffy.

Add the molasses, vanilla extract, and almond milk to the creamed mixture and mix until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.

Roll the dough out on a lightly floured surface to about 1/4 inch thickness.

Use cookie cutters to cut out shapes from the dough and place them on the prepared baking sheet.

Bake for 8-10 minutes, or until the edges are set but the centers are still slightly soft.

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Once cooled, decorate the cookies as desired.

Pairs Well With

These vegan gingerbread cookies pair perfectly with a warm cup of spiced chai tea for a cozy and comforting treat.

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