If you love ginger, gingerbread, molasses or if you are vegan, these cookies will be your dream come true.

I’d never made gingerbread cookies before, but every year a girlfriend and I have a standing holiday cookie-making date (truth be told, we mostly drink mimosas), and this year I was determined to find delicious vegan recipes.

My neighbors were the test group and the gold stars came in the form of hand written thank you notes. I call that a thumbs up!

I know the holidays are over, but I think gingerbread is year-round. Just change up the shapes and dressings — you can have snowflakes in January, hearts in February, tulips in March… I will come up with anything to keep the gingerbread cookies alive. And after tasting them, you will too!

Vegan Gingerbread Cookie Recipe by The Spruce

I followed the recipe to the T, including sifting the dry ingredients into the bowl. I refrigerated the dough for about 3 hours and had to add a lot of flour in the rolling and cutting. 

Remember that sugar is not vegan — bone char is used in the processing. Organic sugar IS vegan. I use all organic ingredients whenever possible.

A simple powered sugar (organic!) and almond milk frosting got a little pep by adding some cardamom (which I add to pretty much anything that will stand still).

I found some vegan “natural” food coloring at our local natural foods Co Op. I just used a toothpick to add some personality to the yoga folks (hello, fancy yoga pants!). The pose cookie cutters were a gift from a friend a few years ago.

The best part was taking these characters to class and having people Oooh and Aaaah and come back in the building for seconds…and thirds. I cannot tell you how DELICIOUS these are. Seriously. Print the recipe, go to the kitchen and make them.

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