This is the perfect recipe for Vegan Gingerbread Cookies! The dough is perfectly spiced, easy to roll out and cut, and comes together in only one bowl. Let's learn how to make them!
These vegan gingerbread cookies will make an incredible addition to your vegan Christmas cookie rotation. Spicy, festive flavor pairs well with sweet, decorative icing. They're super fun to make too!
Looking for more fun Christmas cookies to make? Check out our vegan cut out sugar cookies or our vegan candy cane chocolate chip cookies!
Vegan gingerbread cookie ingredients:
These ingredients work together to create flavorful, soft, and perfectly spiced vegan gingerbread cookies:
- vegan butter: Provides fat for a soft, tender texture and rich flavor, while helping bind the dough together.
- light brown sugar: Adds sweetness and a slight molasses flavor that complements the spices, while also helping to retain moisture in the cookies.
- molasses: A key ingredient in gingerbread, molasses gives the cookies their signature deep, rich flavor and slightly chewy texture.
- vanilla extract: Enhances the overall flavor profile, balancing the spices and adding a warm, aromatic note.
- baking soda: Acts as a leavening agent, creating slight spread and a soft texture.
- baking powder: Provides additional leavening to ensure the cookies are light and not overly dense.
- salt: Balances the sweetness and enhances the depth of the spices, bringing out the flavors of the other ingredients.
- ground ginger: The star spice of gingerbread cookies, it adds a sharp, warming flavor essential to the recipe.
- other spices: Add warmth, nuttiness and sweetness, complementing the ginger for a well-rounded spice blend.
- all purpose flour: Forms the structural base of the cookies, binding all the ingredients together and giving the dough the right consistency for shaping and baking.
Why you'll love these cookies:
- Warm, Spiced Flavor: The perfect blend of ginger, cinnamon, nutmeg, and cloves creates a comforting, holiday-inspired flavor.
- Festive and Fun to Decorate: Perfect for decorating with icing, sprinkles, or edible glitter, making them a fun and creative activity for all ages.
- Vegan-Friendly: Made entirely without animal products, these cookies are ideal for vegans or anyone looking for a plant-based treat.
- Great for Cutting: The dough is sturdy yet pliable, making it perfect for cutting into festive shapes like gingerbread people, stars, or snowflakes.
- Fun for Kids: Easy recipe that is perfect and fun for all skill levels during the holiday season!
How to make vegan gingerbread cookies (with pictures!):
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Begin by creaming together the vegan butter, brown sugar, molasses and vanilla extract until light and fluffy. Add in the remainder of the ingredients and beat until a thick cookie dough comes together.
Form the cookie dough into a disk and wrap tightly in plastic wrap. Chill for at least one hour.
Roll out the cookie dough on a lightly floured surface using a rolling pin. You want it to be about ¼ inch thick.
Cut out your gingerbread people, bringing the scraps of dough together and rolling out again as needed. Place cut cookies on a baking sheet lined with parchment paper.
Bake cookies on center rack of an oven that has been preheated to 350 degrees F (175 C) for 8-10 minutes. Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Allow cookies to cool completely before decorating. Enjoy.
Gingerbread cookie tips:
- Use Parchment Paper: Roll out the dough between two sheets of parchment paper to prevent sticking and reduce the need for additional flour, which can make the cookies tough.
- Keep Shapes Consistent: Cut cookies to a uniform thickness (about ¼ inch) to ensure they bake evenly.
- Refrigerate Cut-Outs: After cutting the gingerbread people, place them on the baking sheet and chill in the freezer for 10 minutes before baking to prevent spreading.
- Don't Over-bake: Remove the cookies when the edges are firm but the centers are still slightly soft. They will continue to firm up as they cool. Over-baking can make them hard and dry.
- Work with Small Portions: If the dough becomes too soft while rolling and cutting, refrigerate it again. Work with small portions of dough at a time to keep it manageable.
- Get Creative with Decorations: Use sprinkles, edible glitter, and small candies for buttons, eyes, and other details. Make sure any decorations are vegan.
Using fresh vs. ground ginger in gingerbread:
You should typically use ground ginger in gingerbread cookies. Here's why:
Why use ground ginger?
- Consistent Flavor: Ground ginger provides a warm, spicy, and consistent flavor that blends evenly throughout the dough, which is essential for gingerbread cookies.
- Convenience: It's easier to measure and incorporate into dry ingredients compared to fresh ginger.
- Traditional Taste: Classic gingerbread cookies are made with ground ginger, which gives them their signature taste.
Can I use fresh ginger instead?
Yes, but with some considerations:
- Texture: Fresh ginger is more fibrous and may not mix as smoothly into the dough, potentially affecting the cookie texture.
- Flavor Profile: Fresh ginger has a sharper, more pungent flavor than ground ginger, which might overpower the other spices.
- Substitution Ratio: Use about 1 tablespoon of finely grated fresh ginger for every 1 teaspoon of ground ginger, as fresh ginger is less concentrated.
If you want to experiment with fresh ginger, it's best to use it in addition to ground ginger rather than as a direct replacement, to retain the classic gingerbread flavor. Fresh vs ground ginger differs from recipe to recipe.
Frequently asked questions:
Yes, you can substitute coconut oil for vegan butter in gingerbread cookies. Ensure that the coconut oil is in a solid state (not melted). Keep in mind this will alter the taste and texture slightly.
Molasses is a key ingredient in traditional gingerbread cookies, providing both flavor and moisture. However, if you don't have molasses, you can try substituting with maple syrup or dark agave nectar, though the flavor profile will differ.
While you can use whole wheat flour, it will produce a denser cookie with a different texture. If substituting, consider using a blend of whole wheat and all-purpose flour for a balance of flavor and texture.
For softer cookies, roll the dough slightly thicker (about ¼ inch) and bake for a shorter time, just until the edges are set. For crunchier cookies, roll the dough thinner (about ⅛ inch) and bake a little longer.
Ginger is essential, but if you're missing other spices like nutmeg or cloves, you can still make delicious cookies with cinnamon and ginger as the primary flavors.
Yes, but you'll need to adjust the recipe slightly for sturdier pieces. Reduce the baking powder to prevent puffing and roll the dough slightly thinner (⅛ inch).
Vegan gingerbread cookie decorating ideas:
These gingerbread cookie decorating ideas ensure your vegan cookies are visually stunning and perfect for the holidays:
- Classic Icing Designs: Use vegan royal icing made with powdered sugar and agave nectar to pipe outlines, dots, swirls, or intricate patterns on your gingerbread cookies.
- Festive Colors: Add vegan food coloring to your icing for festive hues like red, green, and white. You can also use natural colorings derived from beets, spinach, or turmeric.
- Candy Buttons and Details: Decorate gingerbread people with vegan-friendly candy buttons, chocolate chips, or sugar pearls for eyes, buttons, and accessories.
- Sparkling Sugar: Sprinkle coarse sanding sugar or edible glitter over wet icing for a sparkly, frosty effect.
- Chocolate Drizzle: Melt vegan chocolate and drizzle it over the cookies or use it as "paint" for decorations.
- Sprinkle Fun: Add colorful vegan sprinkles for a cheerful and playful look, especially on cookies for kids.
- Holiday-Themed Accessories: Use small pieces of pretzels for reindeer antlers, or shape gumdrops into tiny scarves for gingerbread people.
- Natural Accents: Use dried fruits like cranberries or raisins as edible decorations for a rustic, natural vibe.
What to serve with vegan gingerbread cookies:
- Hot Beverages: Hot chocolate, lattes and coffee, tea, mulled wine and cider pair well with gingerbread cookies.
- Fruits and Nuts: Serve with sliced pears, apples, or berries for a refreshing balance. Spiced pecans or caramelized almonds make a great pairing.
- Ice Cream: Vegan vanilla or cinnamon ice cream are great to make ice cream sandwiches or to serve alongside.
- Dips: Mix nondairy yogurt with a touch of cinnamon and maple syrup for a creamy dip. A vegan caramel drizzle also can make the cookies super indulgent.
- Cheese board: Add gingerbread cookies to a holiday charcuterie board with vegan cheeses, crackers, and fruits.
- Vegan Brie or Camembert: The creamy texture contrasts beautifully with the spice.
How to store vegan gingerbread cookies:
Vegan gingerbread cookies will keep in an airtight container at room temperature for 2-3 days. They can also be frozen for us to one month. Here are some additional storage tips:
- Humidity Control: Keep the container in a cool, dry place to prevent moisture from softening the cookies.
- Freezing Baked Cookies: Place completely cooled cookies in a freezer-safe airtight container or zip-top bag, with parchment paper between layers.
- For Decorated Cookies: Allow icing or decorations to dry completely before stacking to avoid smudging. Use wax or parchment paper between layers for extra protection.
Please remember if you make this recipe to snap a pic and share with @censoredbaker on instagram!
PrintVegan Gingerbread Cookies
The tastiest (and cutest) vegan gingerbread cookies. Perfectly-spiced dough perfect for rolling, cutting and decorating.
- Prep Time: 30 minutes
- Bake Time: 10 minutes
- Total Time: 40 minutes
- Yield: 30 3-inch Cookies 1x
- Category: Cookies
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
For the Cookies
½ cup vegan butter
¾ cup light brown sugar
¼ cup molasses
1 teaspoon vanilla extract
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
2 cups all purpose flour
For the Icing
1 ½ cups powdered sugar
1-3 tablespoons nondairy milk*
1 tablespoon agave nectar
½ teaspoon vanilla extract
pinch of salt
Instructions
- Cookie Dough: In a large bowl, cream together the vegan butter, brown sugar, molasses and vanilla using an electric hand mixer. Continue until light and fluffy. This should take about 1 minute. Add baking soda, baking powder, salt and spices to the bowl. Beat again until ingredients are evenly distributed. Beat in the flour until a very thick dough comes together.
- Chill: Form the cookie dough into a large disk and wrap tightly in plastic wrap. Place in the refrigerator to chill for at least 1 hour. Cookie dough can keep like this for up to 48 hours.
- Roll Out Dough: Remove cookie dough from the fridge and allow it to sit at room temperature for 10 minutes. Roll it out on a lightly floured surface with a rolling pin. You'll want the dough to be about ¼ inch thick. Cut out the gingerbread people using a cookie cutter, placing the cut cookies on a baking sheet lined with parchment paper as you work. You want to leave at least 2 inches of space between the cookies. Pull scraps together and re-roll dough as needed. If you find the dough is losing structure, place it in the fridge to firm up for 10 minutes.
- Bake: Preheat oven to 350 degrees F (175 C). Transfer baking sheet to the center rack of preheated oven and bake for 8-10 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Make the Icing: While the cookies cool, make the icing. In a medium sized bowl, whisk together the powdered sugar, nondairy milk, agave nectar, vanilla extract and salt until smooth. If you'd like to pipe the icing, use the lesser amount of nondairy milk. If you'd like to spread the icing or dip the cookies, use the larger amount.
- Decorate: Once cookies have cooled completely you can begin to decorate. Pipe or spread the icing onto the cookies as desired.
Notes
*Cookies will keep in an airtight container at room temperature for 2-3 days. Unfrosted cookies can also be frozen for up to 1 month.
*This recipe will make multiple batches of cookies. Keep the unused dough in the refrigerator between batches.
*If you find your cookies are spreading more than you'd like you can double chill the dough. Once your cookies have been cut out and placed on the baking sheet, place the baking sheet in the freezer to chill for an additional ten minutes. This will give your cookies a sharper look.
