Recipes

This Vegan Gingerbread by Patti Paige x Supernatural Is Perfect for House-Building or Cute Cookies

Cookbook author and cookie decorating super-star Patti Paige crafted this essential plant-based recipe for the holidays

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This vegan gingerbread recipe is the one baker Patti Paige created for a special holiday collaboration with baking decorations brand Supernatural. For those who weren’t lucky enough to snag one the kits they sold to make this swinging mid-century modern vegan gingerbread house, you can make your own with these instructions.


More Related Recipes to Try Next:
Meringue-Iced Soft Gingerbread Cookies
Upside-Down Pear Gingerbread
Lemon-Gingerbread Ice Cream Sandwiches


Patti Paige’s Vegan Gingerbread

Servings
24

Ingredients

  • 2 cups + 1 Tablespoon unbleached white flour
  • 1 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/3 cup + 1 Tablespoon coconut oil
  • 1/2 cup coconut sugar
  • 1/4 cup vegan granulated sugar
  • 1/4 cup (82 grams) molasses
  • 1/3 cup unsweetened soy or other non-dairy milk

Preparation

In a medium bowl, whisk together the flour, spices, baking soda, baking powder and salt. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine the coconut oil and sugar and beat on medium for 1-2 minutes. Reduce the speed to low, add the molasses and non-dairy milk, and mix until well incorporated. Don’t worry if the mixture starts to look curdled at this stage. 

Gradually add the flour mixture, scraping down the sides of the bowl as needed, and mix until the dry ingredients are just incorporated. Divide the dough into two equal parts, flatten into discs, and wrap in plastic wrap. Refrigerate until firm, 30 minutes or longer. 

Preheat the oven to 350 degrees. Remove dough from refrigerator. When pliable but still firm, roll out between two pieces of parchment to 1/4 inch thick. Flip the dough, remove the parchment, then re-apply (this step keeps the parchment loose, not stuck to the dough). Flip the dough back over. 

Remove top sheet of parchment and cut out cookies, using a floured cutter if dough is sticky. Place cut shapes on a parchment lined cookie sheet, one inch apart. Re-roll scraps of dough between parchment and continue to cut out cookies. If it has become too soft, re-refrigerate. (Dough can also be frozen for future use.) 

Bake cookies 8-11 minutes depending on size. They should be firm in the center when ready. Let cool to room temperature, about 10 minutes. They’re ready to decorate!