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+ servings
vegan gingerbread cookies - a gingerbread man on a plate

Vegan Gingerbread Men

Soft and chewy gingerbread men without eggs or dairy.

Course Dessert
Cuisine vegan
Keyword vegan gingerbread men
Prep Time 10 minutes
Cook Time 12 minutes
Chilling time 1 hour
Servings 25 2.5-inch cookies
Calories 63 kcal


  • 1 Teaspoon Vanilla extract
  • 2 Tablespoons Agave nectar (or maple syrup)
  • 1 Tablespoon Molasses (or black treacle)
  • 2 Tablespoons Plant-based milk of choice (I used soy)
  • 210 g All-purpose flour (1+⅔ cups)
  • ½ Teaspoon Bicarbonate of soda
  • 2 Teaspoons Ground, dried ginger
  • ½ Teaspoon Ground cinnamon
  • 60 g Vegan margarine (4 tablespoons)
  • 100 g Caster/superfine sugar (½ cup)

For the icing:

  • 200 g Icing/powdered sugar (1+½ cups)
  • 3 Tablespoons Water
  • Food colouring and vegan sprinkles of choice (optional)


  1. Preheat your oven to 180°C/350°F (or 160°C/325°F if using fan or convection oven). Line two large baking trays with parchment paper.

  2. Mix together the vanilla, agave and molasses together in a small bowl. Add the milk and mix until smooth. Set aside.

  3. 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.

  4. Add the wet mixture to the dry and mix everything 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.

  5. Roll the dough out to around ½ an inch thick. Use a 2.5-inch gingerbread man cookie cutter to cut 25 cookies.

  6. Place the dough 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. This will help them hold their shape as they bake.

  7. Remove from the fridge and bake for 12-15 minutes. (The longer you leave them in the oven, the crunchier they will be when they cool.)

  8. Allow the cookies to cool completely before removing them from the tray.

For the icing:

  1. Mix together the icing sugar and water until you have a smooth, thick icing. Add any food colouring if using and mix in well.

  2. Pipe or spread the icing onto the cookies. I used writing icing for the details on my gingerbread men. 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. 

  3. Leave the cookies at room temperature for around 30 minutes to allow the icing to set before enjoying.

Recipe Notes

  • Store in an airtight container for up to 1 week.
Nutrition Facts
Vegan Gingerbread Men
Amount Per Serving (1 cookie)
Calories 63 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 32mg1%
Carbohydrates 12g4%
Sugar 5g6%
Protein 1g2%
* All values are an estimate only and will vary depending on the food brands used.