If you’re craving that classic holiday treat but want to keep things plant-based, you’re going to absolutely love this Vegan Gingerbread Cookies Recipe. I absolutely love how these cookies come out—spiced just right, perfectly chewy with crispy edges, and sweetened naturally with molasses and maple syrup. When I first tried vegan gingerbread cookies, I struggled to get that texture and flavor just right, but this recipe nails it every time. Stick around, and I’ll share all my tips so you can make these cookies a fast favorite in your kitchen, too!
Why You’ll Love This Recipe
- Allergy-Friendly: Gluten-free options and no eggs make it perfect for many dietary needs.
- Perfect Texture: Achieves the ideal balance between chewy and crispy, thanks to my tried-and-true method.
- Simple Ingredients: Pantrystaples like molasses and spices bring that authentic gingerbread flavor without fuss.
- Fun to Decorate: The vegan icing is easy to pipe and perfect for festive decorations with family or friends.
Ingredients You’ll Need
The ingredients for this Vegan Gingerbread Cookies Recipe work beautifully together to create a cookie that’s both flavorful and allergy-friendly. I suggest picking a good quality molasses and fresh spices to really make these cookies sing.
- Bob’s Red Mill GF All Purpose 1:1 Baking Flour: This gluten-free option is fantastic, but you can substitute with regular all-purpose flour if gluten isn’t a concern for you.
- Ground Ginger: The star spice here, brings warmth and that classic gingerbread punch.
- Cinnamon: Adds a sweet, woody depth that complements ginger perfectly.
- Salt: Enhances all the flavors in the dough.
- Nutmeg: Just a pinch adds a lovely aromatic background note.
- Cloves: Use sparingly — it’s intense but essential for that authentic gingerbread taste.
- Refined Coconut Oil or Vegan Butter: I prefer refined coconut oil for a neutral taste; vegan butter makes cookies a bit richer.
- Molasses: This is the key to that deep, dark sweetness and characteristic gingerbread flavor.
- Pure Maple Syrup: Balances the molasses with a mild sweetness and adds moisture.
- Dark Brown Sugar: Brings moisture and a caramelly dimension.
- Liquid from Can of Chickpeas (Aquafaba) or Egg Whites: Used for making a vegan-friendly, fluffy icing.
- Sifted Powdered Sugar: Forms the base of the icing for smooth texture.
- Vanilla Extract: Adds a sweet aroma to the icing.
- Water: Adjusts icing consistency for piping.
Variations
I love encouraging everyone to make this recipe their own! Over time, I’ve played with some fun tweaks that brought delightful twists to these vegan gingerbread cookies.
- Spice Mix Adjustments: Sometimes I add a bit more cinnamon or swap nutmeg for allspice to suit my mood or what’s in my spice rack.
- Gluten-Free vs. Regular Flour: If gluten isn’t your concern, regular all-purpose flour works beautifully and can make for a slightly softer cookie.
- Sweetener Swaps: I’ve tried using coconut sugar instead of brown sugar for a deeper caramel flavor, which my family really enjoyed.
- Icing Flavors: Adding a drop of almond extract to the icing adds a surprising nutty note that pairs well with the spices.
How to Make Vegan Gingerbread Cookies Recipe
Step 1: Whip Up the Wet Ingredients
Start by combining your softened coconut oil (or vegan butter), molasses, maple syrup, and dark brown sugar in a bowl. I like to use an electric mixer here because it helps blend everything smooth and creamy—no gritty sugar bits. This step is crucial because a well-mixed wet base means your dough will come together easier and bake evenly.
Step 2: Mix in the Dry Ingredients
Grab a wooden spoon and fold in the flour blend, ginger, cinnamon, salt, nutmeg, and cloves. Spoon and level your flour carefully—that little trick makes a big difference for the final texture. Don’t rush this part; mix until everything looks evenly combined but avoid overworking the dough to keep those cookies tender.
Step 3: Chill Your Dough
Cover your dough and pop it in the fridge for about 30 minutes. I discovered this chill time really firms up the dough, making it easier to roll out without sticking or tearing. Plus, it deepens the flavors. It’s worth the wait!
Step 4: Roll and Cut – Choose Your Thickness
Preheat your oven to 350°F. When your dough is chilled, roll it out to about 1/4 to 1/2 inch thick. I usually aim for 1/4 inch when I want crispy edges, but if you like your cookies a little chewy, go thicker. Lightly oil and flour your cookie cutters so they don’t stick—this little trick saved me from a lot of frustration the first time I baked cut-out gingerbread cookies. Use a spatula to transfer cut shapes to a parchment-lined baking sheet, keeping them spaced apart.
Step 5: Bake and Look for That Perfect Color
Bake for 8 to 11 minutes. Keep an eye on them—when they’re an even warm brown and the centers don’t look doughy, they’re ready. I like to take them out when they’re still soft because they firm up as they cool. Patience here gives you those tender, melt-in-your-mouth bites.
Step 6: Whip Up the Vegan Icing
For that perfect festive finish, beat 1/4 cup liquid from a chickpea can (aquafaba) or 2 egg whites until foamy. Then gradually mix in your sifted powdered sugar until it’s silky and smooth. Adjust with water if needed to get a pipeable consistency that won’t drip off your cookies. Once the cookies are completely cooled, you can get creative with decorating—this vegan icing holds shape beautifully!
Pro Tips for Making Vegan Gingerbread Cookies Recipe
- Measure Flour Carefully: I learned the hard way that spooning and leveling your flour, especially gluten-free, makes a huge difference in your dough consistency.
- Chill the Dough: Don’t skip the fridge step; chilled dough is easier to roll and cuts cleaner shapes without sticking.
- Use Refined Coconut Oil: It keeps the flavor neutral yet gives the right texture—unrefined can make cookies taste coconutty if that’s not what you want.
- Don’t Overbake: Taking cookies out when slightly soft ensures they won’t dry out and become hard after cooling.
How to Serve Vegan Gingerbread Cookies Recipe
Garnishes
I love decorating these cookies with classic white vegan icing and finishing touches like crushed peppermint, edible glitter, or mini vegan chocolate chips. It makes cookie decorating a fun activity, especially around the holidays. Plus, simple garnishes like chopped nuts or a dash of cinnamon sugar can add a lovely texture contrast.
Side Dishes
Pair these cookies with a steaming mug of vegan hot chocolate or chai tea—both bring out those warm spices beautifully. For a dessert plate, serving alongside coconut whipped cream or a scoop of vegan vanilla ice cream makes an indulgent treat your guests will rave about.
Creative Ways to Present
When I want to impress, I arrange these cookies on a rustic wooden board with sprigs of fresh rosemary and dried orange slices for a festive touch. Wrapping a few in cellophane tied with twine also makes sweet gifts from the kitchen. Kids especially love building gingerbread houses using these cutouts, turning cookie-making into family fun.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature, layered with parchment paper so they don’t stick together. They stay fresh and delicious for up to a week—perfect for nibbling throughout the holiday season.
Freezing
For longer storage, freezing works great! I freeze the un-iced cookies in a single layer on a baking sheet, then transfer them to a freezer bag. When you’re ready to enjoy, just thaw at room temperature and decorate freshly or enjoy plain.
Reheating
To warm them up, pop a cookie or two in the oven at 300°F for 5 minutes or microwave for 10-15 seconds. This softens them slightly and revives that fresh-baked feel without drying them out.
FAQs
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Can I make this Vegan Gingerbread Cookies Recipe gluten-free?
Absolutely! This recipe was designed with gluten-free baking in mind using Bob’s Red Mill GF All Purpose 1:1 Baking Flour. Just be sure your blend contains xanthan gum for the best texture. If you aren’t gluten-free, you can easily swap in regular all-purpose flour.
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What’s the best way to prevent my cookie cutters from sticking?
Lightly oil your cookie cutters and then dust with a bit of flour. This combo keeps the dough from sticking and helps your cookies retain their shape perfectly. I like to leave the cutter on the cookie when transferring it to the baking sheet, then gently remove it.
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Can I make these cookies without molasses?
Molasses is key for authentic gingerbread flavor and color, so I recommend using it. If you can’t find it, try blackstrap molasses or dark corn syrup as a substitute, but expect slight flavor differences.
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How do I make the vegan icing?
Beat the liquid from a can of chickpeas (aquafaba) until foamy, then gradually add sifted powdered sugar until smooth. Add vanilla and water to adjust thickness. This icing pipes easily and dries firm without any animal products.
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Can I make the dough ahead of time?
Yes! You can prepare the dough and refrigerate it overnight before rolling and cutting. This actually improves the flavor and makes the dough easier to handle.
Final Thoughts
This Vegan Gingerbread Cookies Recipe has become one of my absolute favorites to bake during the holidays—I love how it brings that nostalgic gingerbread warmth, all while being completely vegan and adaptable. It’s a recipe that never fails to impress family and friends, and I’m excited for you to give it a try and make it your own cozy tradition. So, grab your apron and let’s get baking—these cookies are sure to bring a little extra joy to your kitchen!
Print
Vegan Gingerbread Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: Approximately 24-30 cookies depending on size
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These Vegan Gingerbread Cookies are a deliciously spiced holiday treat made without eggs or dairy. Featuring warm spices like ginger, cinnamon, nutmeg, and cloves, these cookies are perfectly chewy or crispy depending on your preferred thickness. Made with gluten-free flour (or regular all-purpose flour if preferred), sweetened with molasses, maple syrup, and brown sugar, and decorated with a smooth vegan or egg-based icing, they are perfect for festive gatherings or cozy winter days.
Ingredients
Dry Ingredients
- 2 ¾ cups Bob’s Red Mill Gluten-Free All Purpose 1:1 Baking Flour (can substitute regular all-purpose flour)
- 2 ½ tsp ground ginger
- 1 tsp cinnamon
- ¼ tsp salt
- ¼ tsp nutmeg
- ¼ tsp cloves
Wet Ingredients
- ½ cup refined coconut oil or vegan butter, softened (not melted)
- ⅓ cup molasses
- ⅓ cup pure maple syrup
- ½ cup dark brown sugar
Icing
- ¼ cup liquid from can of chickpeas (aquafaba) OR 2 egg whites
- 3 cups sifted powdered sugar
- 1 tsp vanilla extract
- 2-3 tsp water, as needed
Instructions
- Combine Wet Ingredients: Beat together the refined coconut oil or vegan butter, molasses, pure maple syrup, and dark brown sugar using an electric mixer until the mixture is well combined and smooth.
- Mix Dry Ingredients: Using a wooden spoon, stir in the dry ingredients—gluten-free or all-purpose flour, ground ginger, cinnamon, salt, nutmeg, and cloves—making sure to spoon and level the flour for accuracy.
- Chill Dough: Cover the dough and refrigerate for 30 minutes to firm up and allow flavors to meld.
- Preheat Oven: While the dough chills, preheat your oven to 350°F (175°C).
- Roll Out Dough: On a lightly floured surface, roll the dough into a thickness between ¼ and ½ inch, depending on your preference for crisp or chewy cookies.
- Cut Cookies: Use cookie cutters to cut shapes from the rolled dough. To prevent sticking, lightly oil and flour the cookie cutters. Transfer cut cookies carefully to a parchment-lined baking sheet, leaving space between each cookie.
- Bake: Bake the cookies in the preheated oven for 8-11 minutes. They are ready when the cookies have an even color and the centers no longer appear raw. They will be soft coming out but will firm up as they cool.
- Prepare Icing: For the icing, beat either ¼ cup aquafaba or 2 egg whites until foamy. Gradually add sifted powdered sugar and vanilla extract, beating until smooth and creamy. Add water 1 teaspoon at a time until the icing reaches a thick but pipeable consistency.
- Decorate: Allow the cookies to cool completely before frosting. Use a piping bag or squeeze bottle to decorate as desired.
Notes
- Lightly oil and dust cookie cutters with flour to ensure clean shapes and ease of cutting.
- If you don’t have cookie cutters, you can shape cookies by hand into flattened circles. For more spreading, add ½ tsp baking soda to the dough.
- Measure flour carefully by spooning into the measuring cup and leveling with a knife for best results, especially important for gluten-free baking.
- You can substitute regular all-purpose flour if gluten-free is not required; ensure your gluten-free blend contains xanthan gum for structure.
Nutrition
- Serving Size: 1 cookie (based on 24 cookies total)
- Calories: 130 kcal
- Sugar: 11 g
- Sodium: 90 mg
- Fat: 5 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
