I really only am a fan of gingerbread cookies if they are nice and tender and soft! So going into this that was my number 1 goal. I also really wanted them to puff up beautifully in the oven. This recipe is all of that and more.
I’m kicking myself for jumping right into frosting them without getting some pictures of the cookies without anything on them- as they have this perfectly smooth lovely surface.
Feel free to make these ahead and stick them in the freezer! Put any kind of frosting on them that you like.. or skip it entirely. I used Royale icing- simply because I’m trying to practice and figure out how to use it. (I’m sure a year from now I’ll look at these cookies horrified by my decorating job haha!) They turned out pretty cute- but also imperfect. (to be clear my decorating NOT the cookies. The cookies ARE PERFECT!).
Lets talk ingredients:
Better Batter Original Blend: I opted for this flour as I have found its a dream for bread recipes and is rises so nicely! Natalie (the company owner) has since released a new artisan blend that does not have any gum in it. It uses psyllium husk instead. I bought a bag- but have not done enough testing with it to know if it will sub properly cup for cup in my bread recipes using the original blend.
I typically buy my better batter on amazon. This time of year it seems to sell out as Amazon keeps running out of stock for a day or two!But, I believe Walmart carries it in the store & I have ordered it from the Walmart website to ship to my house. I’m always nervous to order from Walmart (Never do store pickup haha. Its always a nightmare at my store anyways). But, shipping direct to my house seems to be pretty quick and dependable.
Butter
You can make these cookies with regular salted butter If dairy isn’t a concern for you. IF you are making them dairy free like I did please use Earth Balance Butter Sticks. You may try other brands but know that there is a lot of variety brand to brand and they don’t all perform the same. Earth balance is the best when it comes to mimicking how real butter works.
Can you use another gluten free flour blend?
I know this much - no gluten free all purpose blend is the same or performs the same. There’s big differences between better batter and King Arthur (which have become my go to’s). So if you make changes the cookies will turn out quite different. Cookies are especially finicky and the smallest changes can make them spread too much or not enough. But by all means feel free to experiment and please let us know how it goes in the comments.
Better Batter so kindly offered me a 35% off promo code to share with all of you! This can be used as often as you would like for every single purchase made directly on BetterBatter.com Use the code: BakingAngell35
Extra Soft Gluten Free & Vegan Soft Gingerbread Cookies.
Yield: About 1 large cookie sheet
Author: Brittany Angell
Prep time: 25 MinCook time: 12 MinInactive time: 60 MinTotal time: 1 H & 37 M
The gram measurements are essential for this recipe! Little changes completely change the texture. Making them correctly is worth it as they are tender delicious cookies!!
Make the flax egg: Warm up your water in a microwave for 20-30 seconds. Whisk in the Flax and set aside to cool.
To the bowl of a stand mixer add the butter, brown sugar, molasses & Vanilla. Mix on high to fully combine the ingredients. Add in all the remaining ingredients and mix until the dough comes together. Scrape the edges of the bowl to make sure everything Is mixed.
Cover and place your bowl in the fridge to chill the dough for at least 60 minutes (or longer).
After the dough has chilled preheat the oven to 350 degrees. Line 1-2 large baking sheets with parchment.
Place a large sheet of parchment on your counter, sprinkle it with better batter flour. Add the chilled dough and sprinkle the top with a little more flour. Roll the dough out until its about 1/4-1/2 inch thick. Cut into shapes of choice. Roll the dough into a fresh ball and repeat until you have used it all to make cookies.
Bake the cookies for 10-12 minutes until lighty golden on the bottom edges. Allow to cool before removing from the cookie sheet. Decorate as you wish- or eat them without anything added :)
Notes
If you are in a rush and don't have time to chill the dough- and want it to be a little sturdier to work with you can add up t0 20 more grams of better batter. Just keep in mind that this will make the cookies less soft & tender. I made them both ways and liked both- but did prefer the version with a little less flour.
This recipe doesn't make a huge quantity of cookies! Just a little more than 1 large cookie sheet. Feel free to double or triple the recipe.
Did you make this recipe?
Tag @bakingangell on instagram and hashtag it #bakingangell
Make the flax egg: Warm up your water in a microwave for 20-30 seconds. Whisk in the Flax and set aside to cool.
To the bowl of a stand mixer add the butter, brown sugar, molasses & Vanilla. Mix on high to fully combine the ingredients. Add in all the remaining ingredients and mix until the dough comes together. Scrape the edges of the bowl to make sure everything Is mixed.
Cover and place your bowl in the fridge to chill the dough for at least 60 minutes (or longer).
After the dough has chilled preheat the oven to 350 degrees. Line 1-2 large baking sheets with parchment.
Place a large sheet of parchment on your counter, sprinkle it with better batter flour. Add the chilled dough and sprinkle the top with a little more flour. Roll the dough out until its about 1/4-1/2 inch thick. Cut into shapes of choice. Roll the dough into a fresh ball and repeat until you have used it all to make cookies.
Bake the cookies for 10-12 minutes until lighty golden on the bottom edges. Allow to cool before removing from the cookie sheet. Decorate as you wish- or eat them without anything added :)
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Extra Soft Gf + Vegan Gingerbread Cookies
I really only am a fan of gingerbread cookies if they are nice and tender and soft! So going into this that was my number 1 goal. I also really wanted them to puff up beautifully in the oven. This recipe is all of that and more.
I’m kicking myself for jumping right into frosting them without getting some pictures of the cookies without anything on them- as they have this perfectly smooth lovely surface.
Feel free to make these ahead and stick them in the freezer! Put any kind of frosting on them that you like.. or skip it entirely. I used Royale icing- simply because I’m trying to practice and figure out how to use it. (I’m sure a year from now I’ll look at these cookies horrified by my decorating job haha!) They turned out pretty cute- but also imperfect. (to be clear my decorating NOT the cookies. The cookies ARE PERFECT!).
Lets talk ingredients:
Better Batter Original Blend: I opted for this flour as I have found its a dream for bread recipes and is rises so nicely! Natalie (the company owner) has since released a new artisan blend that does not have any gum in it. It uses psyllium husk instead. I bought a bag- but have not done enough testing with it to know if it will sub properly cup for cup in my bread recipes using the original blend.
I typically buy my better batter on amazon. This time of year it seems to sell out as Amazon keeps running out of stock for a day or two! But, I believe Walmart carries it in the store & I have ordered it from the Walmart website to ship to my house. I’m always nervous to order from Walmart (Never do store pickup haha. Its always a nightmare at my store anyways). But, shipping direct to my house seems to be pretty quick and dependable.
Butter
You can make these cookies with regular salted butter If dairy isn’t a concern for you. IF you are making them dairy free like I did please use Earth Balance Butter Sticks. You may try other brands but know that there is a lot of variety brand to brand and they don’t all perform the same. Earth balance is the best when it comes to mimicking how real butter works.
Can you use another gluten free flour blend?
I know this much - no gluten free all purpose blend is the same or performs the same. There’s big differences between better batter and King Arthur (which have become my go to’s). So if you make changes the cookies will turn out quite different. Cookies are especially finicky and the smallest changes can make them spread too much or not enough. But by all means feel free to experiment and please let us know how it goes in the comments.
Better Batter so kindly offered me a 35% off promo code to share with all of you! This can be used as often as you would like for every single purchase made directly on BetterBatter.com Use the code: BakingAngell35
Extra Soft Gluten Free & Vegan Soft Gingerbread Cookies.
Ingredients
Instructions
Notes
If you are in a rush and don't have time to chill the dough- and want it to be a little sturdier to work with you can add up t0 20 more grams of better batter. Just keep in mind that this will make the cookies less soft & tender. I made them both ways and liked both- but did prefer the version with a little less flour.
This recipe doesn't make a huge quantity of cookies! Just a little more than 1 large cookie sheet. Feel free to double or triple the recipe.
Did you make this recipe?
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