Vegan Gingerbread Cookies (That Won't Spread) Hero

Vegan Gingerbread Cookies (That Won't Spread)

Vegan Gingerbread Cookies (That Won't Spread)
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 24 cookies (depending on size)
Author Aimee Stock



  • 1 1/2 c All Purpose Flour
  • 1/4 tsp Salt
  • 1 1/2 tsp Ground Ginger
  • 1 tsp Cinnamon
  • 1/8 tsp Cloves
  • 3 tbl Vegan Margarine at room temperature
  • 1/3 c *PLUS* 1 tbsp Brown Sugar
  • 2 tbsp Applesauce unsweetened
  • 1/4 c Molasses
  • 1 tsp Vanilla Extract


  • Whisk together the flour, salt and spices. Set aside.
  • In the bowl of a stand mixer, add the vegan margarine and sugar. Beat just until combined. Add the remaining ingredients, followed by the flour mixture.
  • If the mixture seems too moist, add just a bit more flour. Too dry? Add a bit more applesauce. Chill the dough for at least 15 minutes before rolling.
  • Preheat the oven 375 degrees.
  • On a lightly floured surface, roll the dough at least 1/4" thick. You need a fairly thick dough for the impressions to show. Place cutouts on a parchment lined baking sheet.
  • Decorate and return to chill until the oven is preheated.
  • Bake for 8-12 minutes (depending on the size of your cookies). Allow to cool for a bit before removing to a cooling rack. Cool completely before storing.