Gingerbread folk

Gingerbread folk

Lately, I’ve got a slight obsession with bite sized cookies. It all started when I purchased a 1 1/2 teaspoon cookie scoop and, as a result, felt the need to bake bite sized cookies for days on end. I made bite sized gingersnaps, bite sized raw cookies, bite sized chocolate crinkles, bite sized sugar cookies. Bite sized everything. Then, while I was searching for my gingerdead man cookie cutter, I discovered these mini gingerbread folk at the bottom of what is, admittedly, a large container that houses every cookie cutter I own. Friends, I fear the bite sized madness is never going to end. But that’s ok, because everything’s better when it fits perfectly into your mouth. And no, that was not a sexual connotation. Or was it?



1/2 cup vegan butter
1/2 cup cane sugar
1/2 cup unsulphured molasses
1 flax egg (1 tbsp flax meal + 2 tbsp water)
3/4 tsp ground ginger
3/4 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp fine sea salt
1/2 tsp baking soda
2 1/2 cup unbleached flour

In a large mixing bowl, cream the butter, sugar and molasses, using a hand mixer on high speed, for 20-30 seconds. Beat in the flax egg, ginger, cinnamon, cloves, salt and baking soda, just until combined. Using a wooden spoon, mix in the flour 1/2 cup at a time. Once you’ve added 2 cups, start mixing in the flour 1/4 cup at a time. If the dough feels firm enough after 2 1/4 cups of flour have been added, omit the last 1/4 cup.
Preheat oven to 350˚F. Line a large baking sheet with a silicon mat or parchment paper; set aside. Line a flat surface with parchment paper and lightly sprinkle with flour. Roll out half of the dough until it is 1/4″ thick. Cut dough and transfer pieces to the prepared baking sheet; chill in freezer for 5 minutes prior to baking. Bake at 350˚F for 6-7 minutes. Transfer to cooling rack then store in an air tight container for up to five days.
Yield: 100+ mini gingerbread folk


  • Reply Caitlin 7 December 2011 at 3:02 PM

    do i spot boy AND girl gingerbread folk?? so cute ;) out of curiosity- why do you put them in the freezer right before baking?

  • Reply Vanessa 7 December 2011 at 3:05 PM

    My heart just melted. These are adorable! Too cute to eat.

  • Reply Ashlae 7 December 2011 at 3:12 PM

    @Caitlin – it helps them to retain their shape.

  • Reply Caitlin 7 December 2011 at 3:13 PM

    that’s what i thought! thanks ;)

  • Reply Nikki @ The Tolerant Vegan 7 December 2011 at 6:15 PM

    These are the CUTEST!

  • Reply Cara 7 December 2011 at 8:17 PM

    I am offended by that last sentence. Oh the vulgarity.

  • Reply Alicia 7 December 2011 at 8:51 PM

    Super cute! Yes, mini cookies are the best. Then you can have five at a time and that’s totally ok, right?

    I’m not ashamed of the perverted thoughts. You started it.

  • Reply Richa 7 December 2011 at 8:55 PM

    oooh i love your entire village of bite size gingerbread folk! cute!

  • Reply Isobelle 8 December 2011 at 2:47 AM

    Next time, bake some bite sized walking canes too.

  • Reply Vegan Yack Attack! 11 December 2011 at 7:30 PM

    I love everything about this post! ha ha ha

  • Reply Anonymous 15 December 2011 at 9:34 AM

    Can the vegan butter be subsituted with Tahini?

  • Reply Ashlae 15 December 2011 at 1:03 PM

    @Anonymus – I have no clue, but you could try. Oil would work, as well.

  • Reply Anonymous 11 September 2012 at 5:45 PM

    How do you tell their genders? I just see one in a dress and one without.. LOL

    But yes, gingerbread folk are tasty! :D

  • Reply Veganosaurus 16 December 2012 at 12:46 PM

    Awwww bite sized gingerbread people. How adorable! I’m making gingerbread cookies right now and I don’t own people shaped cookie cutters so I’m going to attempt to cut them out with a knife in these small sizes because you’ve totally sold me on bite sized cookies now!!!

  • Reply Cindy 9 August 2013 at 8:50 AM

    Made these last night and they were so so good! Thank you, thank you for your wonderful recipes :) Do you ever use raw sugar? That’s the only one I usually have at home .

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  • Reply Katie 21 December 2013 at 9:29 PM

    I made these tonight and they were super yummy! I used brown sugar instead of cane sugar though, and I needed ~3 cups of flour by the time it was all said and done. Very easy to roll out and shape. Even my anti-vegan family loved them!

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  • Reply Steve Lassoff 1 December 2014 at 8:27 PM

    These sound good! I am sharing this on Pinterest.

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  • Reply Amy 21 December 2014 at 3:27 AM

    Looks great, going to bake it today with my husband’s daughter. Would this work with any other sweetener? I messed up and didn’t get molasses. Perhaps Agava Sirup for example?

    • Reply Ashlae 21 December 2014 at 7:16 AM

      Hi Amy –

      I wouldn’t recommend it. Molasses is a necessary component of gingerbread.

      • Reply Amy 21 December 2014 at 12:14 PM

        I had no choice and went ahead anyways – they are obviously a different colour but absolutely gorgeous and everyone loved them. My German family said they’re great Pfefferkuchen so I’m super pleased :))

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