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Chewy Gingerbread Cookies

What you need: 

1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup vegan margarine
1 cup packed extra dark brown sugar
3 teaspoon nondairy milk
2 tablespoons fresh ginger, minced (or 1/4 teaspoon ground ginger)
3/4 teaspoon vanilla extract

What you do: 

1. Mix flour, baking powder, and dry spices in a medium sized bowl. Mix wet ingredients (starting with margarine) in a larger bowl.
2. Gradually combine the dry ingredients with the wet ingredients. Refrigerate for at least an hour. Preheat oven to 325 degrees F, and grease cookie sheet.
3. After refrigerating, you can either roll dough on a clean, floured surface and cut cookies into shapes, or just roll the dough with your hands into balls, then press onto a baking sheet.
4. Bake on prepared baking sheet for 12-13 minutes.
Source of recipe: This gingerbread does not use molasses, as do most traditional recipes. I used lots of spice, and extra dark brown sugar, to give these cookies that dark, earthy gingerbread taste. Although ground ginger can be used in the recipe, I highly recommend using the fresh minced ginger. Besides, fresh ginger root is outrageously inexpensive, at least in Indiana. These cookies are great for a chilly evening, and they make your home smell great! Enjoy.

Preparation Time: 
., Cooking time: 12-13 minutes
Cooking Time: 
12-13 minutes
Recipe Category: 


These are awesome! I used half applesauce half coconut oil for the fat and some ground ginger and some fresh. I added the extra T of maple syrup  for the dark tones like ktkimmie suggested and I think when I make these next time I will take that T out of the 1 cup. Im planning on icing them for a school party so I may decrease the sugar a bit more as they are just right now. I was a little scared to overbake them so I actually underbaked them a little- next time Ill let 'em cook a little.Thanks so much for the recipe!


This recipe is definitely a keeper!

I baked my first batch for 13 minutes and they turned into delicious hockey pucks once they cooled. It would be perfect for making Christmas ornaments or something but if you don't particularly like biting into hockey pucks I recommend reducing the baking time. I baked the second batch for 12 minutes and they were very firm but still a little chewy. Even 11 minutes makes delicious chewier cookies, especially if you are using tinier cookie cut-outs. Baking times do vary but my oven is usually reliable for following baking directions.

I finished decorating them with a buttercream frosting from mixing 1/4 cup Earth Balance (room temperature) + 1 cup confectioner's sugar (sifted) + 3/4 tbsp soymilk + 1/2 tsp vanilla extract (stolen from's "Gingerbread Men" video recipe) which hardened up pretty well but not 100% foolproof.


i'm making these for my class, and using cookie cutouts. (christmas shapes)
i hope they turn out well,
i was wondering; what would happen if i used vegetable shortening instead?
or half & half?

I've never tried using shortening instead of margarine for this recipe, but my guess is that it would make them more dry and scone-ish, and less chewy. However, using half shortening and half margarine might be interesting; if you try it, or have tried it, please let me know! :) I'm glad everyone is liking them!


These are amazing!  ;)b

I made them tonight and my husband ate like 6 and he's usually not a fan of gingerbread.

I made two changes: I added 1 tablespoon of maple syrup because my brown sugar didn't look "extra dark" and I put a powdered sugar glaze on top (just powdered sugar and water).

Thanks so much for this recipe, especially a gingerbread one that doesn't call for molasses, which is nearly impossible to find here!


i'm making these for my class, and using cookie cutouts. (christmas shapes)
i hope they turn out well,
i was wondering; what would happen if i used vegetable shortening instead?
or half & half?


After I was halfway done the recipe (as always), I noticed that I was out of allspice, brown sugar, molasses, and plant milk.  
I replaced the allspice with pumpkin pie spice, used water instead of plant milk, and 1c brown sugar + 1 1/2 tbsp maple syrup to 'make up for' the molasses/brown sugar.
I also had to add another 2 tsp water to make the dough manageable.

let's just say these cookies are going to be the reason I gain those 5 holiday pounds :)  Delicious!
I made Christmas shapes, some thinner (crunchy) and some thicker (chewy) and both were pretty darn good.  I'll post some pics if/when I ever get my camera uploaded, Christmas cookies always look adorable :)


:D  :)>>>
Wow I can't believe no one has reviewed this recipe! it's awsome! i loveeeed them i followed the recipe exactly. and they're so good i cant stop eating them!!

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