Vegan Gingerbread Cut-Out Cookies

READY IN: 28mins
Recipe by blucoat

This egg-free and dairy-free recipe for a chewy gingerbread cookie is from Sarah Kramer's cookbook, "La Dolce Vegan!" (2005) and reprinted in today's local paper. For vegan frosting, use five parts icing sugar to one part water, blending until thick. or you can use chocolate peanut butter spread. Dough must chill for 2-4 hours. (While baking the first batch, return the dough to the fridge to chill it so dough doesn't stick to the rolling pin. Allow cookie sheet to cool before reusing.)

Top Review by deetee24

These are easy to make and taste really good. Author doesn't kid that you need to put the dough back in the fridge between batches - works best when the dough is super-cold.

Ingredients Nutrition


  1. In medium bowl, mix flour, baking powder, baking soda, cinnamon, ginger, allspice and salt. Set aside.
  2. In large bowl, cream shortening and sugar with fork. Stir in molasses, hot water and vanilla with large spoon. Stir in flour mixture until smooth, 1 minute.
  3. Cover dough. Chill 2 to 4 hours.
  4. On lightly floured surface, roll out dough. Cut out shapes. Bake on cookie sheet in 400F oven 8 to 10 minutes, depending on size. Cool on sheet. Decorate as you like.

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