Soft Gingerbread Cookies - Easy Vegan Recipe (2024)

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Learn how to make soft and moist chocolate covered gingerbread hearts and stars from scratch using this easy vegan German recipe. These delicious cake-like cookies are perfect treats for the holiday season!

The Best Soft Gingerbread Cookies (Easy & Vegan)

Today I would like to talk about a delicious and traditional pastry – soft gingerbread hearts. In this blog post, I will show you how to make these delicious gingerbread hearts yourself. So grab your apron and let’s get started!

What are German gingerbread hearts?

Gingerbread hearts are a popular sweet treat that are especially enjoyed during the Christmas season in many European countries. They are soft, aromatic and have a characteristic heart shape. Soft gingerbread cookies are not only delicious, but can also make a charming gift idea for your loved ones.

Traditionally, gingerbread is made from ingredients such as honey, brown sugar, butter, eggs, flour and gingerbread spices (cinnamon, ginger, cloves, cardamom) as well as a little baking powder and a pinch of salt and then decorated with sugar icing or chocolate glaze. However, we make our gingerbread vegan and leave out the egg, honey and butter.

Ingredients needed

Flour (all-purpose, wheat, spelt or gluten-free flour)
Cocoa powder
Gingerbread spice
Cinnamon
Baking powder
Raw cane sugar
Oil (e.g. butter-flavored canola oil or sunflower oil)
Plant milk (e.g. soy milk, almond milk, oat milk)

Toppings for decorating (optional)

Dark chocolate
Coconut oil (optional for a smoother consistency)
Pecans, almonds, sprinkles (or other decorations as desired)

How to make Soft Gingerbread

As always, I recommend you watch the recipe video and check out the step-by-step instructions first. You can find the full recipe with the exact quantities in the recipe card below!

Step 1: Make the gingerbread dough

First, mix the flour, cocoa powder, gingerbread spice, baking powder and sugar in a bowl. Then add the oil and plant milk and knead into a dough with your hands.

Step 2: Bake the gingerbread hearts

Next, roll out the dough between 2 layers of cling film to a thickness of approx. 5 mm. Now you can cut out gingerbread hearts, stars or circles using cookie cutters. Then place them on a baking tray lined with parchment paper, leaving some space between them and bake in a preheated oven at 180 °C for about 10-12 minutes.

Step 3: Dip the gingerbread in chocolate & decorate with toppings

How do you make filled gingerbread hearts?

To make filled gingerbread hearts, you could cut the baked gingerbread hearts horizontally once they have cooled. Then fill them with your desired filling, such as apricot jam or chocolate, and then put the halves back together again. Finally, you can decorate the filled hearts as you wish. Another option would be to fill the gingerbread hearts like jelly doughnuts using a piping nozzle.

Gingerbread Recipe Variations

Nuts: If you like, you can replace some of the flour with ground almonds or hazelnuts.
Fruit: You could also mix in chopped dried fruit, such as a fruit mix of raisins, apricots, prunes, figs and dates. Of course, you can also add just one type or some candied orange peel or candied lemon peel for a fruity flavor.
Success tip: If you change the recipe, you may need a little more or less milk or flour. It is therefore important that you measure all the ingredients correctly and follow the steps carefully to achieve the best results.

How to store soft gingerbread?

To keep the soft gingerbread hearts fresh for as long as possible, it is important to store them correctly. Here are a few tips:

Airtight containers: store the gingerbread hearts in an airtight container to prevent moisture loss and preserve freshness. It is best to use a glass or plastic container that can be sealed tightly.
Keep in a dry place: Make sure the storage location is dry. Moisture can cause the gingerbread hearts to become soft and sticky. Therefore, keep them in a dry place, ideally at room temperature.
Store them separately: If you have different types of gingerbread, it can be helpful to store them separately. For example, use parchment paper or greaseproof paper between the different types to prevent them from sticking together or mixing.
Avoid direct sunlight: Gingerbread hearts should not be exposed to direct sunlight, as this can cause them to dry out quickly. So store them in a shady place or in a cupboard.
Check shelf life: Keep an eye on the taste and appearance and use up the gingerbread hearts as quickly as possible. Depending on the storage conditions and ingredients used, they can keep for different lengths of time.

By following these tips, you can ensure that your homemade soft gingerbread hearts stay fresh and delicious for as long as possible. Have fun enjoying them!

Can you freeze gingerbread?

Yes, you can freeze soft gingerbread hearts to keep them for longer. However, make sure they are well wrapped to avoid freezer burn.

This soft Gingerbread Cookie recipe is:

Vegan, Vegetarian
Egg-free
Dairy-free
Gluten-free possible
Easy to make
Soft and moist
Chocolatey
Christmas flavored
Totally delicious!
The perfect cookie as a snack, dessert or cake for Advent!

More Christmas Cookie and Treats Recipes to try

Vanilla Crescent Cookies
Vegan Linzer Cookies
Gingerbread Cookies
German Apple Strudel
Cinnamon Rolls
Cinnamon Stars
German Stollen
Vegan Spice Cake
Apple Roses
Pecan Pie Bars
Oatmeal Cookies
Apple Hand Pies
Vegan Almond Horns
Crunchy Nut Bars

Recipe Video

If you try this easy vegan gingerbread recipe, please leave a comment and rating! And if you take a photo of your wintery treat and share it on Instagram or Facebook, please tag me @biancazapatka and use the hashtag #biancazapatka so I don’t miss your post! Have fun baking! 😊

Vegan Gingerbread - soft & moist

Author: Bianca Zapatka

5 von 1 Bewertung

Ingredients

2 cups flour all-purpose, wheat, spelt or gluten-free flour
2.5 tbsp (20 g) cocoa powder
1 tbsp (7 g) gingerbread spice
½ tbsp baking powder
½ cup (100 g) raw cane sugar
2 tbsp oil e.g. butter-flavored canola oil or sunflower oil
½ cup plant milk e.g. soy, almond, oat milk

Topping

7 oz (200 g) dark chocolate
2-3 tsp coconut oil optional for a smoother consistency
pecans almonds, sprinkles (or other decorations as desired)

Instructions

*Note: Check out the recipe video + step-by-step pictures above!

Preheat the oven to 350 °F (180 °C).
In a bowl, whisk together the flour, cocoa powder, gingerbread spice, baking powder and sugar.
Add the oil and milk and knead with your hands to form a dough.
Roll out the dough between 2 layers of plastic wrap to a thickness of about 5 mm.
Cut out gingerbread cookies with cookie cutters and place them on a baking sheet lined with parchment paper, leaving a little space between them. Bake in preheated oven for about 10-12 minutes. Then allow to cool completely.
Melt the chocolate and stir in a little coconut oil if needed. Dip the cooled gingerbreads into the chocolate one at a time and decorate with pecans, almonds or sprinkles as desired.
Allow the chocolate to harden then enjoy immediately or store in an airtight container to keep the gingerbread moist for a long time.
Enjoy your gingerbread!

Notes

If you like, you can replace some of the flour with ground almonds or hazelnuts.
You can also mix in chopped dried fruit, for example a fruit mixture of raisins, apricots, plums, figs and dates. You can also add just one kind or some candied orange peel or lemon zest.
Stuffed gingerbread: You can find the instructions here.
Note: If you change the recipe, you may need a little more or less milk or flour.
Helpful tips and more information about the recipe such as storage instructions are mentioned in the blog post above!

Nutritions

Nutrition is calculated automatically and should be used as estimate.

Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!

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