These vegan gingerbread cookies are soft, chewy and can be decorated however you like. They make beautiful edible gifts and are perfect for festive snacking!
If there’s one thing that makes me feel festive, it’s gingerbread. I’ve been making gingerbread men (and women!) pretty much every year since I started baking.
The sweet, slightly spicy smell that fills the houses as they bake never fails to put me in the Christmas spirit. So delicious!
The best thing about these vegan gingerbread cookies is that you can decorate them however you like. You can make gingerbread men, Christmas trees, snowmen, hearts, or even just simple round cookies. Or you can do a mix- whatever takes your fancy!
I used 3 different cookie cutters this time and make some gingerbread men, trees and love hearts.
I think they would make a really cute edible gift or addition to a festive buffet table!
Want More Vegan Christmas Desserts?
- Sticky toffee pudding
- Christmas pudding donuts
- Orange and cranberry biscotti
- Gluten free chocolate crinkle cookies
- Candy cane cupcakes
How To Make Vegan Gingerbread Cookies
I would recommend using a scale for this recipe for best results!
The first step is to preheat your oven to 180C/ 350F and line two large baking trays with parchment paper.
You’ll get up to 25 cookies from this recipe depending on their size so keep that in mind!
In a large bowl, mix together 1 teaspoon of vanilla extract, 2 tablespoons of agave or maple syrup and 1 tablespoon of molasses. (You can substitute the molasses for black treacle if you need to.)
Once you’ve mixed that together, add in 2 tablespoons of plant-based milk (I used soy) and give it another good stir until everything is well incorporated.
Next, to a separate bowl, add 210 grams of all-purpose flour (around 1+ 2/3 cups), 1/2 a teaspoon of bicarbonate of soda, 2 teaspoons of ginger and 1/2 a teaspoon of cinnamon. Mix well.
Add 60 grams of vegan margarine (1/4 cup) to the bowl and rub it into the flour mixture until it resembles breadcrumbs.
Now stir in 100 grams of caster/ superfine sugar (1/2 cup).
Pour in your wet ingredients and mix until everything starts to stick together. Use your hands to form a dough.
The mixture will look crumbly at the beginning but keep kneading and working it in your hands and it will eventually come together to make a perfect, rollable dough.
Roll out your dough to around 1/2 an inch thick and cut out your cookie shapes. I used 2.5 inch cutters and got 25 cookies.
Lay your shapes out on your lined baking tray and place the whole tray in the fridge for one hour. This will help the cookies to hold their shape and stop them from puffing up as they bake.
If you’re pinched for time, you can also place them in the freezer for 20 minutes instead.
Remove the cookies from the fridge and bake for 12-15 minutes. 12 minutes will give a soft, chewy gingerbread and 15 minutes will produce a slightly crunchier cookie.
Once the cookies are cool, prepare your icing by mixing together 200 grams of powdered/icing sugar (1+1/2 cups) and 3 tablespoons of cold water.
Add food coloring if desired and spread the icing over your cookies. Alternatively, place different colors into small piping bags and pipe the icing on for precision.
Top with vegan sprinkles of choice and leave at room temperature for ~30 minutes until the icing hardens.
Gingerbread Cookies Without Molasses?
Molasses is a bit of a weird ingredient! It’s a super dark, sticky byproduct of sugar production. As I mentioned earlier in the post, molasses can be substituted for black treacle if you’re in the UK. They’re very similar in taste and texture!
If you can’t get your hands on treacle or molasses, you can simply substitute it for another tablespoon of agave or maple syrup.
If you do this, I’d also recommend substituting the caster sugar for brown sugar. This way, you’ll still get a nice chewy texture from the little bit of molasses that the brown sugar contains.
Love Ginger? Try These Recipes!
- White chocolate and ginger torte
- Gluten-free gingerbread cupcakes
- Healthier chocolate and ginger cookies
Yes! Just make sure to freeze them before you put any icing on them. This can be done on the day you want to serve them.
You can also freeze the dough if you want to make it ahead. I’ve done this many times and the dough holds really well after defrosting. I let it thaw at room temperature for a few hours before rolling it out with a little flour, cutting my shapes and baking as per instructions.
For the “gum drop” buttons, I used the purple sprinkles from the Dr. Oetker unicorn confetti and stuck them on with a bit of white icing.
If you don’t have access to these sprinkles- substitute them with any other vegan sprinkles or some purple fondant icing rolled into small balls.
To top the tree and heart cookies, I used a simple mix of powdered sugar, water and food coloring which settled nicely without dripping down the sides. Alternatively, you can also make vegan royal icing using aqua faba.
For the gingerbread men, I used writing icing tubes for extra precision. But if you have some piping bags and an extra small nozzle, you can totally do it that way too! You’ll need 3 separate colors for this- blue for the eyebrows, red for the mouth and white for the body detailing.
I haven’t tested this recipe with gluten-free flour yet. If you’d like to try it, I’d recommend using a ready-made blend that contains xanthan gum, to help to cookies stick together. You may also need to add a little more liquid depending on which brand of flour you use.
I hope that you love these gingerbread cookies. Make sure to share them with your friends and family to spread the Christmas cheer!
Get creative with the decorating and let me know how it goes by leaving a rating or comment below!
Soft and chewy gingerbread cookies without eggs or dairy.
- 1 Teaspoon Vanilla extract
- 2 Tablespoons Agave nectar (or maple syrup)
- 1 Tablespoon Molasses (or black treacle)
- 2 Tablespoons Plant-based milk of choice
- 1+⅔ Cup All purpose flour (210g)
- ½ Teaspoon Bicarbonate of soda
- 2 Teaspoons Ground, dried ginger
- ½ Teaspoon Ground cinnamon
- 4 Tablespoons Vegan margarine (60g)
- ½ Cup Caster/superfine sugar (100g)
- 1+½ Cups Powdered sugar (200g)
- 3 Tablespoons Water
- Food coloring and vegan sprinkles of choice (optional)
Preheat your oven to 350°F / 180°C (325°F/160°C if using fan or convection oven). Line two large baking trays with parchment paper.
Mix together the vanilla, agave and molasses together in a small bowl. Add the milk and mix until smooth. Set aside.
In a separate, larger bowl, mix together the flour, bicarbonate of soda, the ginger and the cinnamon. Rub in the margarine until the mixture resembles breadcrumbs, then stir in the caster sugar.
Add the wet mixture from earlier to the dry and mix until it starts to stick together. Use your hands to form it into a dough. Note that it will seem a bit dry at first but keep kneading and warming it in your hands and it'll soon come together.
Roll the dough out to around ½ an inch thick. Use 2.5 inch cookie cutters to cut out various shapes of your choice.
Place the cookie shapes onto your trays and place them in the fridge for 1 hour. If you're short for time, you can put them in the freezer for 20 minutes to help them hold their shape as they bake.
Remove the cookies from the fridge and bake for 12 minutes. If you like your cookies a bit crunchier, keep them in for a few more minutes.
Allow the cookies to cool completely.
Mix together the powdered sugar and water until you have a smooth, thick icing. Add any food coloring if using and mix in well.
Spread the icing over the cookies and use a toothpick to get it to the edges if necessary. **
If using vegan sprinkles, use them while the icing is still wet so that they stick better.
Leave the cookies at room temperature for around 30 minutes to allow the icing to set before enjoying.
**Note that for my gingerbread men, I used writing icing for extra precision. For the purple “buttons” I used the purple sprinkles from Dr. Oetker’s unicorn confetti and stuck them on with white icing. These sprinkles can be substituted with small balls of purple fondant.