• Messy Vegan Baker

Day 12: Gingerbread Cookies

These spicy ginger flavored cookies will knock everyone’s socks off! They’re easy to make and taste absolutely delicious! (I kept eating them while they were cooling on the counter. 🙈) You don’t even need to frost them, they’re that good! This recipe is from Mark Bittman’s How to Bake Everything.


1 c coconut oil

1 c molasses

1/2 c granulated sugar

1/2 c brown sugar, packed

3 1/4 flour

1 heaping tbsp ginger

1 tbsp cinnamon

1 tsp salt


In a stand mixer or mixing bowl, start mixing the coconut oil until it becomes less lumpy

Add in the granulated sugar, brown sugar, and molasses and cream it until they’re well combined and creamy

Stop the mixer and add the flour, ginger, cinnamon, and salt and mix until just combined

Cut the dough in half, form them into disks, wrap in plastic wrap, and place in the fridge for at least 2 hours

Take the disks out about 15 - 20 minutes before rolling them out

Heat the oven to 350 degrees F

Lightly flour your workspace, and roll the dough out about 1/8 - 1/4 of an inch thick

Cut the dough out with the cookie cutters or by hand if you want, and place the cookies onto an un-greased baking sheet

Once the baking sheet is full, put the full cookie sheet in the freezer for 10 minutes (It helps the cookies keep their shape)

Bake to cookies for 6 - 8 minutes or until the edges are slightly darker but the middles are still puffed up and soft

Take them out and let them cool on the baking sheet for 5 minutes and then transfer to a cooling rack

Frost if you want, and enjoy!

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