Vegan Gingerbread People Easy Recipe 2021
A gingerbread man is a biscuit or cookie made of gingerbread, usually in the shape of a stylized human, although other shapes, especially seasonal themes (Christmas, Halloween, Easter, etc.) and characters, are common.
Originally, the term gingerbread referred to preserved ginger. It then referred to a confection made with honey and spices.
Gingerbread is often used to translate the French term pain d’épices (literally “spice bread”) or the German terms Pfefferkuchen (lit.
How Do You Make Vegan Gingerbread Cookies?
Let’s walk through the gingerbread cookie recipe so you feel confident when you begin baking.
Chill the dough: The dough is sticky once it’s all beaten together in your mixing bowl and therefore, it absolutely MUST be chilled for at least 3 hours. Give yourself enough time in the kitchen or make the cookie dough and chill it overnight.
You want your cookie dough firm so the cookies hold their shape and you want your cookie dough manageable so you can work with it. You won’t have either unless you have chilled cookie dough!
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Wrap up the dough: It’s easiest to wrap the dough in plastic wrap before chilling. Scoop out 1/2 of the prepared cookie dough, plop it onto a long sheet of plastic wrap, wrap it up, and flatten it out into a disc. Repeat with the other 1/2 of dough. Then chill.
That’s what you’re doing, but you’ll have 2 discs. Why are you doing this? It’s easier to roll out the chilled cookie dough when it is in a disc shape. Also, the cookie dough chills faster when there is less volume. And it’s just easier to work with smaller portions when rolling/shaping!
Roll it out: After chilling, roll out the chilled cookie dough discs until about 1/4-inch thick. Don’t be afraid to flour your hands, rolling pin, work surface, and everything in the world.
By that, I mean: the cookie dough can become sticky as you work. So, don’t be scared to add more flour to the work surface. The flour spots on top of your shaped cookie dough will bake-off.
Place the cut-out cookies onto a lined baking sheet about 1 inch apart. The cookies won’t really spread, but you want to make sure they have enough room to breathe. They are gingerbread people, after all.
How Do I Decorate These Gingerbread People Cookies?
After they’ve baked and cooled, it’s time to decorate the cookies. We’re talking smiles, eyes, bow-ties, buttons, squiggles, whatever your gingerbread cookie loving heart desires.
This is when it’s really fun to have a friend or little baker in the kitchen with you. You can use the easy glaze icing recipe I posted with my Christmas sugar cookies or my traditional royal icing recipe, whichever you prefer.
Tint the icing with a couple of drops of food coloring to spice things up, too. It’s difficult not to love this recipe which is why they’re my favorite gingerbread cookies!
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- The dough comes together easily
- The flavor is spot on- lots of molasses, ginger, cinnamon, all-spice, and cloves
- The edges are slightly crisp
- The centers are soft and chewy
- They’re so easy to decorate.
Serving And Storing
Store Cookies: Once cookies are completely cool, store in an airtight container at room temperature for up to 5 days. Raw dough can be frozen for up to 2 months.
Freeze Cookie Dough: If you only want to make only a few at a time, you can store the remaining dough in the freezer. To do this, shape the cookies into their shapes and place them in a single layer on a baking sheet. Set them in the freezer to freeze all the way through.
Once frozen, transfer the unbaked cookies to a large ziplock bag and return to the freezer. You can store the cookies this way for up to 2 months. When you’re ready to bake, remove from the freezer and bake!
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BEST VEGAN GINGERBREAD PEOPLE RECIPE (So Easy!)
|YEILDS:||PREP TIME:||TOTAL TIME:|
|30 Cookies||1 Hours 15 Mins||1 Hours 23 Mins|
1 batch flax egg (1 Tbsp (7 g) flaxseed meal + 2 ½ Tbsp (37 ml) water as original recipe is written)
1/2 cup packed brown sugar
1/4 cup almond butter
3 Tbsp molasses
1/4 cup vegan butter (softened)
3/4 tsp ginger
1/2 tsp cinnamon
1/4 tsp nutmeg (optional)
1/4 tsp salt
1/2 tsp baking soda
1 1/4 – 1 3/4 cups gluten-free baking / pancake mix
- In a large mixing bowl, prepare flax egg by mixing flax and water and letting rest for 5 minutes.
- Add softened butter, molasses, almond butter, brown sugar, salt, spices, baking soda and beat on low with a mixer, or vigorously whisk.
- Add gluten free baking mix to the wet ingredients and stir with a wooden spoon. Stir until well combined. Your dough should hold its shape when pressed, but not feel dry. I found that 1.5 cups (amount as original recipe is written // adjust if altering batch size) was about the perfect amount, but this will depend on your blend.
- Cover and chill dough for at least one hour (preferably overnight).
- Once chilled, preheat oven to 350 degrees (176 C). Carefully roll out dough to a little thicker than 1/8 inch between two sheets of plastic wrap or parchment/wax paper, generously sprinkling the bottom layer and the top of the dough with white or brown rice flour before rolling. You don’t want it too thin or they’ll be too crisp.
- Remove top sheet and, working quickly, dip your cookie cutters in rice flour and cut out shapes. Next, lift the plastic wrap (with all of the dough) and place it on a baking sheet or large plate and freeze for 5 minutes to let them firm up. This will make them easier to transfer to your baking sheet for baking.
- Next, use a lightly floured spatula to carefully transfer the cookies to a baking sheet, working quickly. Leave 2 inches for spreading.
- Bake for 8-10 minutes or until they appear only slightly browned on the edges. They’ll continue firming up as they sit on the pan. Let rest on the pan for 2-3 minutes, then transfer to a cooling rack.
- Once cooled, decorate with frosting or sprinkle with powdered sugar. I think a perfect, simple frosting option is piping on a mix of 2 cups icing sugar, 1 Tbsp melted butter, and 1-2 Tbsp almond milk (amounts as original recipe is written // adjust if altering batch size). Just make sure it’s on the thicker side so it doesn’t run.
- Store covered at room temperature for several days. Freeze for longer term storage. The batch should make between 25-35 cookies, depending on the size of your cookie cutter / or if you decide not to cut them and roll them into balls.
How can I tell when my cookies are done?
The edges of the cookies will become lightly brown. You can also check for doneness by lightly pressing your finger in the center of the cookie. The cookies should be soft but not so soft that your finger goes through easily. Don’t let them get too hard. They will continue to harden as they cool.
Can I add other decorations to my cookies?
For sure! Feel free to add sprinkles, vegan candies, or more frosting to your gingerbread people.
Can I Ship Them?
This year, we’re all about gifts that we’ve made – everyone could use a little homemade boost, and a box of cookies is the ultimate hug from afar.
And good news: these cookies ship beautifully! But that said, it’s good to keep a few things in mind.
First, consider shape. the skinnier and more ornate the limbs of your cookie cutters are, the more likely your cookie will break in transit.
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There’s no hard and fast rule that you need to use a people-shaped cookie cutter; if you’re shipping, perhaps opt for a shape less apt to break (ornaments, circles, hearts).
The one thing to be careful of is the icing as, once it dries, it can chip off in transit.
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