Best Vegan Gingerbread Cookies Recipe
Add Preferred SourceVegan Gingerbread cookies are a must-have during the colder months, and this version makes it simple to bring everyone together with a recipe that’s both easy to make and fun to decorate. Whether you’re baking with kids, sharing treats with friends, or just enjoying the process yourself, these cookies are a guaranteed crowd-pleaser.
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When the holidays roll around, I always keep this vegan gingerbread cookie recipe in my back pocket. Once baked, the cookies stay fresh for days, or you can freeze them undecorated and decorate them whenever you’re ready. They’re fun for a crowd, easy to share, and honestly, there’s something so satisfying about baking a batch of cookies that everyone, no matter their diet, can enjoy.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Vegan Gingerbread Cookies with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
These cookies come together easily when you follow my simple steps. Trust me, you’ll have fun making them!
Preheat and Prepare
Preheat your oven to 350°F (180ºC) and line a baking sheet with parchment paper or a silicone sheet.
Mix the Wet Ingredients
Start by beating the vegan butter and brown sugar together until the mixture is smooth and fluffy. This creates the base for the rich, spiced flavor of the cookies.
Next, add the molasses, flax egg, and vanilla extract. Mix until everything is combined and your batter looks glossy.
Combine Dry Ingredients
In a separate bowl, sift together the all-purpose flour, baking soda, salt, ginger, cinnamon, and cloves. Sifting ensures even distribution of the spices and prevents clumps in the dough.
Form the Dough
Gradually add the dry ingredients to the wet mixture, stirring until a thick dough forms. It might look a little crumbly at first, but don’t worry—once you roll it out, everything will come together perfectly.
Roll and Shape
Sprinkle a generous amount of flour on your work surface, hands, and rolling pin. Roll out the dough to about ¼ inch thick.
Use your favorite gingerbread man shaped cookie cutter to cut out those adorable little men (or whatever shapes you like). Gather the scraps, roll them out again, and cut more cookies until the dough is used up.
Bake
Place your cookies on a parchment-lined baking tray, leaving a little space between them. Bake in a preheated oven at 180ºC (350°F) for 10-12 minutes.
They’ll come out slightly soft but will firm up as they cool. Let them cool completely on a wire rack before decorating—this part is key!
Decorate
Prepare the frosting by mixing powdered sugar, soy milk, and vanilla extract until thick and sticky. Dip the cooled cookies into the frosting, allowing excess to drip off, then decorate with Christmas sprinkles.
Let the frosting set before serving or storing – enjoy!
Recipe Notes and Expert Tips
I want to share some helpful tips to make sure your cookies turn out perfectly every time:
- Chill the Dough for Ease: If the dough feels too soft or sticky, pop it in the fridge for 20 minutes. This makes rolling and cutting much easier.
- Keep the Dough Even: Roll the dough to a consistent ¼ inch thickness to ensure even baking and prevent some cookies from overbaking.
- Use Fresh Spices: For the best flavor, ensure your ginger, cinnamon, and cloves are fresh and aromatic.
- Work Quickly: Flour your work surface and hands to prevent sticking, and work swiftly to keep the dough at the right temperature.
- Frosting Tip: If your frosting feels too thin, add a little more powdered sugar. Too thick? Add a tiny splash of soy milk.
- Cool Completely: Always let the cookies cool fully before decorating to avoid the frosting melting or sliding off.
- Batch Baking: If you’re making multiple trays, bake one tray at a time to ensure even heat distribution.
How to Store Leftover Vegan Gingerbread Cookies
These cookies are perfect for making ahead! Store them in an airtight container at room temperature for up to a week.
Want to freeze some for later? Freeze the undecorated cookies in a single layer for up to 2 months. Let them thaw completely before decorating, and they’ll be as good as fresh.
What to Serve With Vegan Gingerbread Cookies
Serve these cookies with something cozy like hot chocolate, spiced cider, or a vegan latte. They’re also great paired with a holiday dessert platter featuring fresh fruit, vegan fudge, or even a scoop of vegan ice cream for a fun twist.
More Easy Vegan Cookie Recipes for You to Try at Home
I’ve got plenty of other easy vegan cookies for you to try!
Ingredients
For the Gingerbread Men:
- ¼ cup vegan butter
- ½ cup light brown sugar
- ⅓ cup unsulphured molasses
- 1 flax egg 1 tablespoons ground flaxseed meal + 3 tablespoons hot water
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground cloves
For the Decorating Frosting:
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 1 tablespoons soy milk
- Christmas Sprinkles
Instructions
- Preheat your oven to 180ºC (350°F) and line your baking sheet with parchment paper or a silicone mat.
- In a mixing bowl, cream the vegan butter and light brown sugar together until smooth. Add the molasses, vanilla extract, and prepared flax egg, and mix until fully combined.¼ cup vegan butter, ⅓ cup unsulphured molasses, 1 flax egg, ½ teaspoon vanilla extract, ½ cup light brown sugar
- In a separate bowl, sift together the flour, baking soda, salt, ginger, cinnamon, and cloves. Gradually add the dry ingredients to the wet mixture, stirring until a thick dough forms. It may appear crumbly, but it will come together as you roll it out.2 cups all-purpose flour, 1 teaspoon baking soda, ¼ teaspoon salt, 2 teaspoons ground ginger, 2 teaspoons ground cinnamon, ¼ teaspoon ground cloves
- Generously flour your hands and work surface. Roll the dough to about ¼ inch thick, and use a floured cookie cutter to cut out gingerbread men or other shapes. Place the cutouts on a parchment-lined baking sheet. Gather the scraps, re-roll, and cut additional cookies as needed.
- Bake for 10-12 minutes until the edges are just set. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
To Decorate:
- ix the powdered sugar, soy milk, and vanilla extract until thick and sticky.1 cup powdered sugar, ½ teaspoon vanilla extract, 1 tablespoons soy milk
- Dip the cookies into the frosting or use a piping bag for more precise decorating. Add sprinkles immediately after frosting, then allow the decorations to set before serving. Enjoy!Christmas Sprinkles
Notes
- Chill the Dough for Ease: If the dough feels too soft or sticky, pop it in the fridge for 20 minutes. This makes rolling and cutting much easier.
- Keep the Dough Even: Roll the dough to a consistent ¼ inch thickness to ensure even baking and prevent some cookies from overbaking.
- Use Fresh Spices: For the best flavor, ensure your ginger, cinnamon, and cloves are fresh and aromatic.
- Work Quickly: Flour your work surface and hands to prevent sticking, and work swiftly to keep the dough at the right temperature.
- Frosting Tip: If your frosting feels too thin, add a little more powdered sugar. Too thick? Add a tiny splash of soy milk.
- Cool Completely: Always let the cookies cool fully before decorating to avoid the frosting melting or sliding off.
- Batch Baking: If you’re making multiple trays, bake one tray at a time to ensure even heat distribution.
