Holiday Classic: Gingerbread Cookies

It’s surprising to admit, but I was never a kid who was overly impressed with getting a gingerbread man during the Holidays or any days for that matter.

Maybe it’s that those grocery store offerings were harder than sinking your teeth into a wooden plank? Or maybe it was the bitter, lip staining food colouring used to fill in Ginger-Santa’s suit? Even as a kid, artificial wasn’t my thing, but upon rediscovering the amazing, wafting aromas of spicy ginger cookies at my Grandparent’s house , I think I truly regained my love of molasses and the Gingerbread Man.

Packed with freshly grated ginger and that slow pouring dark molasses, these cookies are barely sweet, leaving room for plenty of adornment for the Holidays.


1/2 cup Coconut Oil, room temperature
1/2 Cup Fancy Molasses
1/2 Cup Sugar
1 tsp vanilla extract
5 teaspoons Freshly Grated Ginger, include any juice
1 tsp Ground Cinnamon
pinch, Freshly Grated Nutmeg
3/4 tsp Baking Soda
2 1/2 cups all purpose flour

Cream the coconut oil and sugar until fluffy.
While this goes, and you’ll need the time, use spray oil to coat the inside of your 1/2 cup measure.
Pour in your molasses, and don’t forget that s l o w  saying… it does take it’s time.
Add molasses into the fluffed sugar, along with the vanilla.
Using a spoon, peel your ginger, then grate into a bowl to catch any extra juice.
Add grated ginger along with its juice, discarding any really stringy bits, until evenly blended.
Follow by adding the cinnamon and nutmeg.
Next, add the soda right to the dough and, on the lowest setting, follow with the flour, a half cup at a time.
Mixing just until dough comes together.
Shape dough into 2 discs and chill for at least 2 hours before rolling.
Preheat oven to 375 °F.
On a lightly floured surface, roll out 1 disc to just over 1/8-inch thick.
Cut your dough out into desired shapes and place on a parchment-lined baking sheet.
Bake for 6 to 8 minutes until edges are firm to touch but centers are still soft.
Allow to cool completely before decorating.

For the icing, I’ve used this or I found that about 2 Cups of Icing Sugar (check your source), 1/4 Cup Corn Starch or Soy Flour, a drop of vanilla and a dribble of water mixed to a thick ribbon, will pipe really well.

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I'm a chef, food stylist, cancer survivor, recipe developer, art director and photographer. My obsession for food, how it looks and makes me healthier has driven my passion for chronicling my journey through photos. Find more about me on: or my portfolio at:

16 thoughts on “Holiday Classic: Gingerbread Cookies”

  1. I just posted a gingerbread recipe myself. The one I posted isn’t vegan, but I’m sure you could use earth balance for the butter, and a flax seed mixture for the egg. Check it out below…it’s a favorite for my family, and on the healthy side for cookies. Oh, and I’m about to make my first batch of your vegan brownies for my brother to bring to his Christmas party at school…hope they can’t tell! Thanks…

  2. Hello! VEGAN GINGERBREAD COOKIES? My kind of “in-between” meals. I think the coconut oil has something to do with it… ;-)

    I like the ingredients. It’s relatively healthier than a good number of similar recipes out there. Thanks a lot!

    Your Drugstore in a Bottle

  3. I LOVE gingerbread cookies and these look wonderful, very cute cookie cutters! One question… What is “fancy” molasses?? Can I use Black strap molasses?
    Be well.

    Thanks. As I know it, fancy molasses are lighter and sweeter, so a few things to consider if you’re planning on using blackstrap molasses will be that it is more bitter and full flavoured. You may need to experiment and taste the dough, adding more sugar or grated ginger so it’s to your liking.

  4. Thank you for these wonderful gingerbread cookies!
    I didn’t have fancy molasses so I used Black strap and they or delicious
    even the non vegans in my family loved them.

  5. I just made this recipe… AWESOME! Last year was my first Christmas as a vegan and I made some fairly good gingerbread, but the dough was sorta crumbly and difficult to work with. The coconut oil made all the difference this time. And the fresh ginger is the ONLY way to go. Thank you for your pretty post/great recipes!

  6. I used this recipe to make gluten free gingerbread cookies and they turned out really well. I only got about 4/5 of the flour in and stopped as I didn’t want the dough to be overly crumbly. I rolled them out a little thicker than 1/8″ and cut out stars. They held together better than any gingerbread cookies I have made, even before I was a GF vegan!

    They taste delicious though they are the slightest bit sandy from the GF flour. Next time I’ll try using less or will experiment with a different flour blend. Still, I usually can resist any baked goods until the holiday arrives but today that definitely was not the case. Warm and gingery and spicy…so good!

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