Gingerbread Cookies

Happy holidays everyone! For our last recipe of the year, we wanted to share a tasty classic – gingerbread cookies! We’ve adapted this recipe from Sally’s Baking Addiction. Of course making it vegan and gluten free makes working with the dough a little tricky (and sticky!), we’ve found that making sure your vegan butter is cold when starting, and taking frequent breaks to chill and firm up the dough makes it much easier to handle. We hope you give this a try and have a ton of fun making these. See you next year! 

Gingerbread Cookies!

[this makes about 2-3 trays of cookies depending on the size of your cutters]


3 cups GF flour 

1 Tsp baking soda

1/2 Tsp salt

1-2 Tbsp ground ginger (adjust depending on how much ginger flavor you want)

1 Tbsp ground cinnamon

1/2 Tsp ground cloves

1/4 Tsp ground allspice

8 Tbsp vegan butter (softened)

½-3/4 cup brown sugar (adjust sweetness to your taste)

½ cup molasses

1 flax egg (1Tbsp ground flax gelled in 2-3 Tbsp warm water)

1 Tsp Vanilla


With an electric mixer or food processor, cream the butter, sugar, vanilla, flax, and molasses until smooth 

In a separate bowl, mix together your dry ingredients and spices, then combine with the wet ingredients to form a soft and slightly sticky dough.

Scoop out your dough onto some plastic wrap, cover, and flatten into a thick disk. Then place in the fridge to cool for an hour (you might be able to get away with waiting 30 minutes, but the longer you let the dough chill, the easier it is to work with later!). 

When you are ready to roll out your dough, start preheating your oven to 350F.

Roll out your dough on a well floured surface, until it’s about a ¼ inch thick. 

Take your cookie cutters and stamp out your shapes, placing the cut out dough onto a parchment lined cookie sheet. If by the time you’ve rolled out your dough you find that it’s being sticky again, just pop it in the fridge or freezer for another few minutes and then cut out your shapes. 

Once you’ve filled your trays, bake for about 8-12 minutes until the edges start to crisp up. Depending on how thin you’ve rolled your dough, you’ll want to keep an eye on these as they bake – these go pretty quick! 

Let the cookies cool and decorate as you wish.


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