Gingerbread from back in the day
What a difference 4 years makes. When Terry and I made these Gingerbread Punks for a lost episode of Post Punk Kitchen, we seemed to have all the time in the world to mix colors, make leopard spots and paint on fishnets. And, apparently, we didn’t know how to turn off the flash on our camera. My kitchen was so tiny we had to roll the cookies out on the coffee table and balance bowls of neon icing in precarious ways; sometimes on a stack of books, sometimes on a cat – we made do. When I was moving to Portland I actually found one of these cookies in the back of one of my cabinets.
Now we’re 3,000 miles apart, we have dishwashers and counterspace and I can barely muster up a couple of dots for my little gingerbread bread eyes. But whether you’re going all out or part of the gingerbread minimalist movement, this recipe is a surefire winner that will have you singing Christmas carols under your breath and then looking around to make sure no one heard you.
Modern minimalist gingerbread guys
Gingerbread Cut-Out Cookies
Makes about 16 cookies (depending on the size of your cutters)
1/3 cup canola oil
3/4 cup sugar
1/4 cup molasses
1/4 cup plain soymilk
2 cups whole wheat pastry flour or all-purpose flour (or a mix of both)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
spice blend:
1/2 teaspoon each ground nutmeg, cloves and cinnamon
1 1/2 teaspoons ground ginger
Directions
In a large bowl whisk together oil and sugar for about 3 minutes. Add molasses and soymilk. The molasses and soymilk won’t really blend with the oil but that’s ok.
Sift in all of the other dry ingredients, mixing about half way through. When all of the dry ingredients are added, mix until a stiff dough is formed. Flatten the dough into a disk, wrap in plastic wrap and chill for an hour or up to 3 days in advance. If you chill longer than an hour you may want to let it sit for 10 minutes to warm up a bit before proceeding.
Preheat oven to 350 F. Lightly grease your cookie sheets or line with parchment paper.
On a lightly floured surface roll the dough out to a little less than 1/4 inch thick. Cut out your shapes with your cookie cutters and use a thin spatula to gently place on cookie sheets. If you are using them to decorate a tree or something, remember to punch a hole in their heads (!) before baking. Bake for 8 minutes.
Remove from oven and let them cool for 2 minutes on the baking sheet then move to a cooling rack. Wait until they are completely cool before icing.
Oh this is perfect. I needed a good gingerbread cut out recipe and I was worried I didn’t have time to sift through my books to find one (I have one day to do everything I’m going to do for the holidays, I need to find another job). Thanks for that!
I love the punk g-bread. I need to make these for our new buds at the vegan cafe. They will totally appreciate. You have saved me again.
omgz how cute are the old ones and how faaaaancy the new ones are…
okay i might just attempt to bake these!
thanks hun!
Just look at their bougie little smiles! Post-punk, indeed.
Sell out! (I mean that with love.)
Vegan gingerbread or modern art commentary?
Aw, this brings back fond memories for me too! I used this recipe to make gingerbread b-girls, with neon legwarmers and headbands and everything. And I too have moved away from the friends I did that with/for.
Ha! Found my gingerbread breakers in the forum!
http://www.postpunkkitchen.com/forum/viewtopic.php?id=17217
I like the minimalist ones as well as the punk! Different times in your life you’ll want different things. All that matters is that you are happy where you’re at and you seem to be. 🙂
Ha! I am in love with the punks! too cool.
Minimalist or punk gingerbread, these are super 😀
I just keep staring at those fishnets. . . too cool!
This is my first year making vegan gingerbread and I literally just looked this recipe up this morning and baked them a few hours ago. I sneaked (ok, no one was around, not really sneaking) a bite of both the unbaked and baked dough from a broken cookie and oh goodness, it’s delicious – not too crispy, not too chewy, brilliant level of spiciness. Thank you!
These look like so much fun to make (I haven’t gingerbread peeps since I was a little kid). Now I just need to figure out the icing: I’m guessing icing sugar and vanilla soy milk?
I love the punks!! Balancing bowls of neon icing on a cat sounds tricky! 😛
oh geez, do I ever know that whole humming carols and looking ’round for spectators thing… I love some of them, don’t tell!
these are also my favourite cookie recipe on the whole ppk! I’ve made them so much, it’s the spice and the chew and how easy they are. especially when you don’t decorate.
(I decorated them drunk once, though, which was pretty easy. :D)
Gee, Isa — do you live in Portland now? Do you ever teach classes there? I’d make a trip up to take one of your classes!
I do love gingerbread! While both are cute, I think I actually prefer the minimalist approach!
Ha I love that you posted this – I randomly found the original post the other day and made them that night! But, because of the exact same countertop space issues due to living in NYC (meaning: none at all) I couldn’t really roll out the dough. Instead, I just flattened them into circles with my fingers. They turned out great! My hub and I ate them as each batch came out of the oven. Shameful. But so worth it.
Woo Hoo! I’ve been looking for a good gingerbread recipe to make with the kids in a few days for the holidays (I believe I am crazy). This post has saved me from my frantic searching, yum!
[…] Post Punk Kitchen Blog: Show Us Your Mitts! ? Blog Archive ? The … […]
these are awesome. i’ve made them the last three years. actually they’re the reason i found the ppk to begin with. loves these cookies!
Wow, those first guys are a bit in ya face scary but I likes em…wonderful creations!
Oh jeez, thee look flawless, and rather adoreable,I must add.
Looks like I’m not done with Christmas baking after all.
Do you have a good recipe for cutout sugar cookies? My son is allergic to egg and we rely on many of your recipes for egg-free versions of family favorites. I’ve tried a couple other cutout cookie vegan recipes, but they were terrible. Yours have a much better track record!
[…] Gingerbread Recipes Around the Blogosphere: Ginger-Molasses Cupcakes at Gluten Free Girl Vegan Gingerbread Cut-Out Cookies at The Post-Punk Kitchen Almond Flour Gingerbread Cookies at Elana’s Pantry Vegan Blackstrap […]
This is the only time of the year I really get into the Martha Stewart thing- these cookies are TOO cute!
i love this recipe.
I just happened to make these yesterday from the previous post and they turned out perfect. My icing was more of a glaze, and that is my minimalist contribution.
Dude, I made this with my friend a week ago for a cabaret we were helping out in, but because we’re college students without kitchens, we also had no rolling pins or cookie cutters, so we just made them into disks. I ate like 3 fresh out of the oven. Someone else obviously liked them too because they were all gone when we went to pick up or leftovers.
How well should this dough freeze? I bet with some added soymilk it’ll stay well but I don’t want to ruin a batch!
Isa! I made these and I didn’t even have to add any extra flour! They are yummy.
Isa! This is my first post here, so I must first thank you for all the amazing recipes that you brought into our lives through your books and blog.
Question: Could you post a recipe for the icing?
Thank you!!!
Thanks for the recipe – damn I need to get me a Gingerbread Cookie cutter!!
Those punks are just awesome!!
Somewhere Isa has a pic of our own personal gingerbread avatars that were part of this gingerpunk crew. Good times for sure.
Where did we get all the decorating energy from? Like seriously I can barely tear off a piece of parchment paper to slap on a cookie sheet these days.
Cute punks! I wish the episode wasn’t lost. (I wish for new episodes all the time.)
Re: the icing question – If you just want to get enough to make eyes and mouths and maybe a few buttons, then use 1/2 a cup of confectioners sugar and mix in 1 tablespoon non-dairy milk. Don’t even both with vanilla because it’s such a scant amount it won’t matter. Mix really well with a fork until it’s pasty, then add 1/2 a teaspoon milk at a time until it’s a bit thicker than toothpaste, usually I need maybe 1 1/2 more teaspoons, but since confectioner sugars vary it’s best to start small.
This will always be my go-to gingerbread cookie recipe, it even works gluten-freeeee!
oh my I had to try this as soon as I saw it here. It was super easy and sooooo delicious! My negihbour got one and he said it was one of the best he had ever tried!
I never really post here (or anywhere else for that matter) but wanted to let you know how much I love these cookies. I’ve made them several Christmases in a row and always get raves. For those who are allergic to soy milk, I use regular and it works just fine. (Obviously, it’s no longer vegan.)
These tasted brilliant but the crunch was too much for my family! So in other words, these were a little too hard, any idea where I went wrong/can improve?
Oh man! Both of those are so so so cute. Thanks for the recipe – I am making cookies for my fiancee’s family and I think these will be perfect!
I’m another one that just made these today. I tried rolling them out but it was impossible to transfer from the silpat to the parchment-lined baking sheet – they either got squished or fell apart no matter what spatula I tried using. So I just made rounds and pressed them flat – no biggie. I think next time they have to chill a bit longer than the hour I gave them.
I popped 2 pans in the oven at the same time. The first pan got brown around the edges after about 10 minutes so I removed them, but the others didn’t start to brown until almost 16 minutes. The first pan cooled to a soft cookie, just the way I love them, and the second pan cooled to a crispy cookie, the way my son loves them.
These are definitely our new favorite cookie! Thanks, Isa!
Whoops, just noticed the blog post says “we” made them, so thanks go to Terry, too. Sorry about that.
Natazria, it’s possible your oven was running hot and they were baked for a bit too long. I would suggest getting an oven thermometer if you don’t already have one, or just baking them for a minute or two less.
I brought in a batch of these to work today and 3 people asked for the recipe. Hoping this will trigger some new ppk readers and bakers!
sooooo cute!!
Ha funny you should mention that! I baked them for 7 minutes at 350…oh well, second time’s the charm
I am so impressed by your punk cookies!
I just wanted to let you know I got Veganomicon for Christmas—it was the best present! I want to make EVERYTHING in there! It’s like the Better Homes and Gardens cookbook for vegans—meaning it has so many recipes that should be considered classics!
These look so cute! What’s a good vegan royal icing recipe?
I made these cookies right after I read your blog post. It wasn’t until I rolled out the dough that I realized I didn’t have a ginger bread cookie cutter. Instead I used a xmas tree and a star. They turned out great. Thanks for sharing.
Daneen
Aww, those cookies were how I first found the ppk. The original post shows up pretty high when you’re searching the Internets for vegan gingerbread.
I guess the little punk gingerbread kids grew up and joined middle class suburbia lol.
I want to make these this weekend! Wonder if I’ll have the patience to decorate them…
I wouldn’t want to cross the one in the middle in an alley.
I made these last weekend. They were delicious, but my decorating skills need some improvement.
I loved loved loved this recipe and I’m really picky about Gingerbread Cookies. I even proclaimed them to be the best gingerbead cookies ever on my blog! http://veganguineapig.blogspot.com/2009/01/best-gingerbread-cookie-recipe-ever.html
?? ??… ??? ??? ??????? ????: ????? ??????? ????????, ???? ?????? ??????? 🙂
For those allergic to soy milk, I use almond milk. It works great still! And I don’t even like gingerbread all that much, and I LOVED this recipe. I had my Mom eat them, who also doesn’t like gingerbread, and she asked me to email her the recipe. Thanks!
[…] ‘Men” (I think from Vegan with a Vengeance, but there is an updated version here http://theppk.com/2008/12/the-ghost-of-gingerbread-past/) as gingerbread stars with black and red icing. What more could one […]
[…] I was in the mood to whip up a dough of sorts this morning so I threw together the dough for the gingerbread cut outs from VCIYCJ to pop into the fridge. I rolled out half a batch just a little while ago. […]
[…] Gingerbread Cut-Out Cookies from Isa Chandra @ the […]
[…] Gingerbread Cut-Out Cookies Makes about 16 cookies (depending on the size of your cutters) […]
[…] cookies that Ethan and I baked last week. Every year I make gingerbread cookies I use the same recipe. I don’t add the cloves though. I know I’ve mentioned this before… I don’t care for cloves. […]
I made these as christmas tree decorations at my stepmother’s house a couple of years ago (though as heart shaped cookies with stupidly adorable silly faces). They were a massive hit and didn’t stay on the tree long! I’m planning on making a load for a gig I’m organising this weekend (stars this time!), I’m sure they’ll be just as popular 🙂
[…] need to find a creative way to express my gratitude to all who have helped. Gingerbread Cut-Out Cookies will definitely have to play a […]
[…] http://www.theppk.com/2008/12/the-ghost-of-gingerbread-past/ […]
Although I don’t find them very gingery (and I used fresh ginger instead of the dry powder) and I wouldn’t call them ginger bread – more like ginger snap because of the crispiness – they’re pretty good. To illustrate the state of my kitchen, my rolling pin was a wine bottle and the cookie cutter was a shot glass!
wow! these tasted just like regular gingerbread. i upped each of the spices (the spicier the better, in my book!) and used the “robust” molasses and it was perfect…very flavorful. mine turned out chewy and fluffy at the same time. awesome recipe. thank you!
[…] Cut-Out Cookies (Vegan) Recipe from Post-Punk Kitchen here – Nutritional stats per cookie (24 total): 99.3 calories, 3.4 g fat, 87.7mg sodium, 16.8g […]
[…] Gingerbread Cookies White Chocolate and Strawberry Cookies Dark Chocolate and Apricot Cookies Mexican Hot Chocolate Snickerdoodles Passionfruit Melting Moments (still to be iced) Shortbread Cathedral Cookies Iced Spice Cookies Iced Sugar Cookies […]
[…] For the gingerbread cookie dough, which worked perfectly for out lovely houses, I went with the Post-Punk Kitchen’s recipe. GIngerbread cut-outs from […]
[…] Gingerbread Cut-Out Cookies […]
[…] ideas: Ginger punks! Even though the recipe posted isn’t for the punks, you can make royal icing and dye it and […]
[…] Vegan Gingerbread Cookies adapted from The PPK […]
[…] (Adapted slightly from the Post Punk Kitchen) […]
I made them with palm sugar and coconut milk and the dough was way too runny so I had to add a lot of flour to balance off. Is regular white sugar the best. I will use soy milk from now on. Is there any way I can use brown sugar?
[…] Vegan Gingerbread Cut-Out Cookies Makes about 16 cookies (depending on the size of your cutters) Recipe courtesy of The Post Punk Kitchen […]
Can you substitute applesauce for the oil?
frosting recipe?
omg!! how good? mmm mmm. i can’t eat egg and these are AWESOME!!! yummmm 🙂
i used coconut oil instead of canola and muscavado sugar cos they were in my cupboard
thank you xxxx
[…] cookies via Post-Punk Kitchen: These are amazing and super-easy. I think one batch makes about 2-3 dozen mittens? (I made 4x […]
[…] a mis-mash of several others—Martha Stewart’s chewy chocolate gingerbread cookies, Post Punk Kitchen’s vegan gingerbread cut-outs—with a few of my own twists. I’m not a terribly patient or detail-oriented baker, so my […]
[…] recipe is a mis-mash of several others?Martha Stewart’s chewy chocolate gingerbread cookies, Post Punk Kitchen’s vegan gingerbread cut-outs?with a few of my own twists. I’m not a terribly patient or detail-oriented baker, so my […]
[…] recipe is a mis-mash of several others?Martha Stewart’s chewy chocolate gingerbread cookies, Post Punk Kitchen’s vegan gingerbread cut-outs?with a few of my own twists. I’m not a terribly patient or detail-oriented baker, so my […]
[…] recipe is a mis-mash of several others?Martha Stewart’s chewy chocolate gingerbread cookies, Post Punk Kitchen’s vegan gingerbread cut-outs?with a few of my own twists. I’m not a terribly patient or detail-oriented baker, so my […]
[…] aside from unpacking my car? I MAKE COOKIES. But not just any cookie: gingerbread DINO cookies. (Recipe from The Post Punk Kitchen). I mean, come on, who wants another christmas tree? Another snowman? […]
[…] remind me to not use the normal amount of oil called for by any recipe when I am using Bob’s Red Mill Whole Wheat Flour. I should have known from last time! So […]
My kids love these and thought the punk ones were really funny!!!
[…] Christmas, the only thing for me to do is bake last minute gifts. My usual go-to edible gifts are vegan gingerbreads, and sometimes chocolate truffles. Gingerbread is how I win friends and influence people. It also […]
These turned out PERFECT!!!!!!! Everyone loved them!!!! My new favorite cookie!!!
[…] Here is the recipe for Gingerbread Cut-out Cookies: http://www.theppk.com/2008/12/the-ghost-of-gingerbread-past/ […]
[…] the recipe from Post Punk Kitchen, which I ran across on google this morning while looking for gingerbread […]
My 9 yr old son made these for Christmas gifts. They were delicious. Everyone loved them.
[…] Men (adapted from Post Punk Kitchen) yielded 6 giant […]
[…] adapted from a recipe from the Post Punk […]
[…] 5. PPK Gingerbread Punks […]
Fanastic, looking forward to making a batch to use as part of my husbands 40th birthday cake (he wants a chainsaw, he gets a chainsaw, the saw will be made of gingerbread and the body will be chocolate pumpkin loafx2. Let’s hope it’s now dreadful (either way it’ll taste divine!)
Baking:
Where can I get vegan sprinkles? I bought some from an online vegan store in Portland but they are dull in color. You always use such brightly colored, pretty sprinkles. I’ve heard that confectioner’s glaze is not vegan and the product is in all the sprinkles I found at any standard grocery store. Thanks in advance for any advice.
[…] a mis-mash of several others—Martha Stewart’s chewy chocolate gingerbread cookies, Post Punk Kitchen’s vegan gingerbread cut-outs—with a few of my own twists. I’m not a terribly patient or detail-oriented baker, so my […]
Has anyone tried freezing this dough for later use? Should I go ahead and try? What could go wrong?!
I have to make zillions of these guys for a family party and want to get ahead. They’ve been specially requested because they always taste great – and kids love making them (and then slowly biting off all the limbs with cackles of glee).
[…] a mis-mash of several others—Martha Stewart’s chewy chocolate gingerbread cookies, Post Punk Kitchen’s vegan gingerbread cut-outs—with a few of my own twists. I’m not a terribly patient or detail-oriented baker, so my […]
great recipe. this is the one recipe that always works for me!
[…] gingerbread cookies camera two Image by posixeleni Recipe from Post Punk Kitchen http://www.theppk.com/2008/12/the-ghost-of-gingerbread-past/ […]
This is such a good recipe! Yum!
this is awesome, thanks so much. we have used this recipe a thousand times and love it every time!!!
I have been eating vegan for 1 month today! I made these gingerbread cookies in week 2 and have been craving them ever since….round 2 is tonight. This site is wonderful!
Has anyone modified these to make them gluten free? any suggestions?
Made bear cut-outs, and they were delicious! I was tempted to let them cook a tad longer, but 8 minutes was perfect, still soft inside. My cutters are 3.5″ tall, and I was able to get 22 cookies. Can’t wait to let some carnivores taste these. Thanks for the lovely recipe!
[…] used this gingerbread cut out cookie recipe from my friend, […]
[…] Anyhow, here is a vegan recipe for Gingerdead Men cookies from theppk.com: […]
I tried this recipe and the dough came out too liquid-y 🙁 not sure what went wrong, but I even tried putting extra flour but the dough was still sticky. made some gingerBREAD though and that came out ok 🙂
Thank you, so much!
I am making them for christmas eating and this is the best vegan ginger bread cookie recipe I have found! They always turn out great!
Thanks again! 🙂
Thanks for this! I had a Christmas do at the weekend and one of my friends is vegan so I did some googling and your recipe looked the most doable. They turned out great! Even my carnivore partner really liked them. Today I came back to link to this recipe, and I noticed your name, which looked familiar. And then I realised it was you guys who wrote the vegan cookies recipe book that I got my friend last Christmas! 🙂
[…] I managed to get some gingerbread cookies on the go, using this great vegan recipe. They even got a big thumbs up from Gareth, who normally shudders at the thought […]
Can these be made without the sugar? Substitute maple sugar?
We will try these thanks.
My friend just gave me a skeleton ginger cut out.
This recipe should be perfect.
Too bad you guys don’t have ppk app.
[…] to get them “right.” With some practice, as well as the guidance of Isa Chandra Moskowitz—whose own gingerbread cookie recipe inspired mine today—I have really come to enjoy the art of vegan baked goods. I love these […]
[…] to get them “right.” With some practice, as well as the guidance of Isa Chandra Moskowitz—whose own gingerbread cookie recipe inspired mine today—I have really come to enjoy the art of vegan baked goods. I love these […]
Are these suitable for making gingerbread houses?
These turned out great. Thanks for sharing the recipe. I’d like to know how you applied the icing so artistically. Did you use a brush or a tube?
[…] these cookies super yummy, they’re also super easy! You can check out the original recipe here. As for decorating these bad boys, you can really do whatever you like. I just made a simple […]
I must be crazy, but I swore this recipe used applesauce–did it change?
I didn’t even think I liked gingerbread, but I had to make some to use my ‘ninja-bread men’ cookie cutters. They turned out so good I could not stop eating them!
I made these cookies last weekend and came up perfectly. Probably the best gingerbread cookies I have ever tried. This will be my Christmas go to.
[…] Gingerbread Cut-out Cookies […]
[…] is (what I’m sure is) another great gingerbread cookie recipe here. Also, these sugar cookies are easy and great for any occasion. We will be making them in a day or […]
[…] Yep. A delicious, crowd-pleasing gingerbread that uses no dairy or eggs. I found the recipe at The Post Punk Kitchen, which is the awesome blog of the famous vegan cookbook writer, Isa Chandra Moskowitz. I love her […]
Yum! Great with coffee. And… So easy even I can make them.
[…] 3/4 cup coconut or soy milk, divided 2 tablespoons arrowroot powder 1 3/4 cup coconut or soy milk creamer 1/2 cup sugar + extra to taste 1 tablespoon vanilla extract 1 to 2 cups gingerbread cookie dough, divided (I used a prepackaged mix, but may I suggest this recipe from the PPK?) […]
I made these gluten-free by adding 1 flax “egg” & just using the flours I had on hand (some almond meal, sorghum flour, brown rice flour, and tapioca flour). I added extra flour because the almond meal doesn’t absorb much liquid. They turned out great!
[…] uno habla inglés, puede pasarse por la página de Isa Chandra Moskowitz para hacer estas galletas. O estas otras. En este enlace están todas sus recetas navideñas. En la red existe otra página, […]
[…] The original recipe came from The Post Punk Kitchen: Gingerbread Cut-Out Cookies […]
I love this recipe with a few minor substitutions: I use vanilla soy milk instead of plain for flavor, raw sugar instead of white, and King Arthur’s unbleached white whole wheat flour (‘cuz my family members have a malted wheat barley food allergy, lucky guys).
I also usually make the dough thicker than the suggested “less than 1/4 inch thick” dough because they become too hard and near burnt if you make them that thin. I prefer gingerbread men that are between 1/4 and 1/2 inch thick. They’re easier to chew but not doughy/uncooked. 8 minutes baking time at 350 F is perfect.
[…] this year, I made the classic gingerbread men that I’ve been making for over 6 years (recipe HERE), chai sugar cookies with vanilla bean icing (recipe to come!!), a chocolate sugar cookie (recipe […]
Have you ever tried a gluten free version?
I don’t know why I had so many problems, but I found this dough far too soft to work with, even after having added about 2 tbsp extra flour. I rolled out the dough and put it in the fridge for nearly 4 hours but it had developed a sticky look to its surface so I put it in the freezer for 10 mins before trying to cut out shapes and it was still a complete nightmare. Surely using oil rather than hard vegan margarine means it will never get stiff like regular sugar cookie dough?
I made these for my coworkers and took them to the holiday party past year. One of my coworkers is gluten free and couldnt have any. I felt so bad! And a new hire is allergic to nuts. They were such a huge hit that I am trying them gluten free and nut free this year! (Nut free meaning none of my ingredients have been processed in places that also process peanuts and/or tree nuts.) I finally found the right flour blend. Can’t wait to try it!
This was delicious! Just made it, and had a little problem with the dough being too crumbly. But the cookies baked beautifully. I didn’t have a little man cookie cutter, just a squirrel actually . . . Perfect for the season.
How can I replace molasses?
I made these yesterday and they are perfect! I doubled the recipe and somehow managed to get nearly 70 cookies!! (The opposite of a problem!) just wanted to let people know that for royal icing that sets really firm (so could be used to stick gingerbread houses together etc) I used confectioners sugar and 1Tbsp egg replacer powder mixed with water until it was thick but thin enough to pipe! It was perfect and set hard very quickly! Will deffo be making a gingerbread house using this recipe for Christmas!
Hey guys, i just had a quick question. I made these wonderful cookies last night however i thought they were a tad too sweet for my liking. If i only add 1/4 cup of sugar and an extra 1/2 cup of flour will that work or will they not not stick together properly when being baked? thanks xxx
Need to make with Grandkids!
Mmmm… I just made these using a gluten-free flour blend and they are awesome! Thank you!
What is the shelf life for these cookies?
I also had trouble with these being too sticky. I used King Arthur gluten free flour in place of whole wheat. Would that make the difference? Did anyone else have tips to solve this problem? The dough made delicious drop cookies, but there was just no way to roll them out. Thanks!
Do you think I could replace the oil with applesauce with good results?
Has anyone used rice milk instead of soy milk in this recipe? We are a soy-allergic house! I will try it regardless, but thought I’d ask first just in case.
Regarding sticky dough: the first time I made the dough it came out sticky and way too soft for rolling. I decided to try it again another day and this time it came out the right consistency. It’s possible I made a mistake the first time, however I did also make one change: the first time I had added the flour and dry ingredients all at once, the second time I gradually added the flour mixture, mixing each time. I wondered whether this allowed the flour to be absorbed by the oil in a different way. Not really sure there is anything to this theory but worth trying for those who had problems.
With 1 1/2 inch cookies cutters I got 4 dozen cookies; how did you get only 16? I added a splash of vanilla extract and my dough was the perfect consistency.
[…] This recipe and photo was inspired by Post Punk Kitchen. […]
I’ve just made this for the first time – I’ve got to the stage of putting the dough in the fridge. It seems really soft – is that normal? Maybe I should mix more flour in but I’ve already put in a little bit more than the recipe said – any tips anyone?
[…] picture originally from Post Punk Kitchen […]
[…] used the Post Punk Kitchen gingerbread recipe, but left out the cinnamon, nutmeg and cloves and added more ginger instead. For the icing we just […]
[…] VEGAN GINGERBREAD MEN, from The Post-Punk Kitchen […]
These are so good! I was a little worried tasting one straight out of the oven, because it didn’t have much flavor, but after cooling off they taste fantastic! Did a test run half batch last week to see if they were any good, and now going to make some this week to give away! 🙂
AMAZING recipe! so so yummy. i made these for my partner’s very non-vegan family for the holidays, and the cookies were loved by all. especially her baker of a momma, who loves gingerbread. i can always always count on you to have recipes that really work! THANK YOU!
oh and to add to what folks said above, i used almond milk, too. and all-purpose flour for the whole thing. worked out great.
Made these for christmas and they were perfect! Thanks!
[…] I made so much yummy goodness such as Peanut Butter cups and Flatbread and the most amazing Gingerbread Cookies! […]
[…] ended up using Post Punk Kitchen‘s recipe– had to add some unsweetened almond milk since my dough was a little […]
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[…] but that’s one of the requirements). For the gingerbread itself, I found a great recipe here, except I’ve substituted the flour for a gluten-free […]
[…] The HuffPo listed my cookies under “vegan” with links to how to swap the egg for tofu or chia (which is very hard to find in Japan). I don’t actually know if these swaps work in this recipe; I was going for a butter-free cookie because of the butter shortage. I might actually have to try these now. If you’re looking for more vegan cookies, I’m rather fond of Post Punk Kitchen’s “Gingerbread Cut-Out Cookies.” […]
I just made these and they are spectacular!
The dough turned out perfect, it rolled perfect, it cut and held shape!
And they are DELICIOUS!!
[…] recipe and you don’t even need any fancy egg substitute, not even flax seed meal. Check out ThePPK.com for the full recipe and […]
Could I use Almond Milk Instead of Soy Milk?
[…] sem z iskanjem recepta za piškote s prazničnim okusom. Prepričala me je Isa s svojim gingerbread receptom. So resnično okusni, ampak mi dajejo občutek, da imajo tam čez lužo drugačno melaso? Ne vem, […]
[…] PPK Gingerbread Men […]
[…] This recipe was adapted from Isa Chandra’s at the Post Punk Kitchen. […]
still goin strong on this recipe Isa
*praise hands*
So good! Made these with 7 grain milk, fresh ginger, and freshly ground nutmeg. The cookies were a big winner with my family.
[…] our favorite cookies to make and decorate this season. We tested out this awesome vegan recipe by Post Punk Kitchen and loved it! We made a few little changes—here’s our […]
I LOVE YOU, ISA
– ISA age 10
These are cool! O O
U
how do you make the frosting?
[…] uno habla inglés, puede pasarse por la página de Isa Chandra Moskowitz para hacer estas galletas. O estas otras. En este enlace están todas sus recetas navideñas. En la red existe otra página, […]
[…] summer we are having here. The oven is on so it makes everything feel hot, I am making vegan gingerbread for my nephews birthday and need to get the cake drawn out so I know what I am doing, it will […]
[…] recipe itself is based on the gingerbread recipe in Vegan Cookies Invade Your Cookie Jar by Isa Moskowitz and Terry Hope Romero, and is also on the […]
Made these on Sunday and all gone today so another batch just out of the oven – my Vegan daughter and veggie wife absolutely love them. My wife was always the biscuit and cake baker pre-vegan times and thought this were better than the butter based ones she used to make!
Thanks 🙂
I just made these cookies today using maple syrup instead of molasses because that’s what my family prefers. They taste really good and remind my of the recipe that I used years ago when I wasn’t vegan. As I have an affinity for gingerbread people cookies, I will be putting these on my must make holiday cookie list for years to come.
Oh my stars this is a fantastic recipe! Came out perfect the first time and the next time and…
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This recipe yields great results and no sticky nightmares. We chilled the dough overnight, and when ready to roll out we halved the dough and did it in two batches working fairly quickly. This last part might not matter, but we chilled the cookies on the sheets for a bit before putting them in the oven. They cooked nicely and there were no burned toes.
don’t make these with white pastry flour. Or if you do, use 2.5 to 3 cups of flour.