These Vegan Gingerbread Cookies are soft in the center, a little crisp at the edges, and full of cozy spice. The dough rolls beautifully, the shapes bake evenly, and decorating is pure joy. Your kitchen will smell like the holidays in the best possible way.
Vegan Gingerbread Cookies (Soft, Spiced, Festive)
Equipment
- 1 Rolling Pin
- 1 Parchment Paper
- 1 Baking Sheet
- 1 Wire rack
- 1 Mixing bowl (large)
- 1 Mixing bowl (medium)
- 1 hand mixer or stand mixer
- 1 Whisk
- 1 Measuring cups and spoons
- 1 Plastic Wrap
Ingredients
Cookies
- 2.25 cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp fine sea salt
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 0.25 tsp ground cloves
- 0.25 tsp ground nutmeg
- 1 pinch black pepper optional
- 0.5 cup vegan butter softened
- 0.75 cup brown sugar packed; use organic to ensure vegan
- 0.5 cup unsulphured molasses
- 1 tbsp ground flaxseed
- 2.5 tbsp water for flax egg
- 2 tsp vanilla extract
- plant milk 1 to 2 tbsp, only if dough needs moisture
For decorating
- Vegan royal icing powdered sugar + aquafaba or lemon juice
- Sanding sugar or sprinkles
- Melted dairy-free dark chocolate
Instructions
Make the Dough
- In a small bowl, stir ground flaxseed with water. Let sit 5 minutes to thicken.
- In a large bowl, beat vegan butter and brown sugar until light and fluffy, about 2 minutes. Scrape the bowl.
- Beat in molasses, vanilla, and the flax egg until glossy and cohesive.
- In a separate bowl, whisk flour, baking soda, salt, ginger, cinnamon, cloves, nutmeg, and pepper.
- Add dry ingredients to the wet and mix on low until a few flour streaks remain. If crumbly, add plant milk 1 tsp at a time just until the dough holds when pressed.
- Divide dough into 2 discs, wrap, and chill 1 hour. Chilling prevents spread and deepens flavor.
Roll, Bake & Decorate
- Preheat oven to 350°F (175°C). Roll dough between parchment to 1/4 inch thick. Cut shapes and transfer to a parchment-lined sheet, re-rolling scraps as needed.
- Bake 8 to 10 minutes, depending on size. Edges should look set and the centers slightly soft for chewy cookies.
- Cool 5 minutes on the sheet, then move to a rack. Decorate when fully cool with vegan royal icing or chocolate.
Notes
Why You’ll Love This Vegan Gingerbread Cookies
- Classic warm spice and deep molasses flavor with a tender bite.
- Easy, reliable dough that rolls cleanly and keeps its shape.
- Completely dairy free and egg free with simple pantry swaps.
- Perfect for decorating, gifting, and cookie trays.
- Make ahead friendly for stress free holiday baking.
Vegan Gingerbread Cookies Ingredients & Substitutions
- All purpose flour: 2 1/4 cups (270 g). For gluten free, use a 1 to 1 baking blend with xanthan gum.
- Baking soda: 1 tsp. Helps cookies lift while molasses provides acidity.
- Fine sea salt: 1/2 tsp. Balances sweetness and spice.
- Ground spices: 2 tsp ginger, 2 tsp cinnamon, 1/4 tsp cloves, 1/4 tsp nutmeg, plus a pinch of black pepper for a gentle kick. Adjust to taste.
- Vegan butter: 1/2 cup (113 g), softened. Refined coconut oil works too; add an extra pinch of salt if using.
- Packed brown sugar: 3/4 cup (150 g). Use organic to ensure vegan.
- Unsulphured molasses: 1/2 cup (160 g). For a lighter flavor, use 1/3 cup molasses plus 3 tbsp maple syrup. Blackstrap is stronger and less sweet.
- Flax egg: 1 tbsp ground flaxseed mixed with 2 1/2 tbsp water. Aquafaba (3 tbsp) also works.
- Vanilla extract: 2 tsp for round, warm flavor.
- Plant milk: 1 to 2 tbsp only if the dough needs moisture. Any unsweetened milk is fine.
- For decorating: vegan royal icing (powdered sugar + aquafaba or lemon juice), sanding sugar, or melted dairy free chocolate.
Step-by-Step Instructions to Make Vegan Gingerbread Cookies
Mix the Flax Egg
In a small bowl, stir ground flaxseed with water. Let sit 5 minutes to thicken.
Cream Butter and Sugar
In a large bowl, beat vegan butter and brown sugar until light and fluffy, about 2 minutes. Scrape the bowl.
Add Molasses and Vanilla
Beat in molasses, vanilla, and the flax egg until glossy and cohesive.
Whisk the Dry Ingredients
In a separate bowl, whisk flour, baking soda, salt, ginger, cinnamon, cloves, nutmeg, and pepper.
Bring the Dough Together
Add dry ingredients to the wet and mix on low until a few flour streaks remain. If crumbly, add plant milk 1 tsp at a time just until the dough holds when pressed.
Chill
Divide dough into 2 discs, wrap, and chill 1 hour. Chilling prevents spread and deepens flavor.
Roll and Cut
Preheat oven to 350°F (175°C). Roll dough between parchment to 1/4 inch thick. Cut shapes and transfer to a parchment lined sheet, re-rolling scraps as needed.
Bake
Bake 8 to 10 minutes, depending on size. Edges should look set and the centers slightly soft for chewy cookies.
Cool and Decorate
Cool 5 minutes on the sheet, then move to a rack. Decorate when fully cool with vegan royal icing or chocolate.
Tips for Success
- Weigh flour if possible to avoid a dry, crumbly dough.
- Use fresh spices. Old spices dull the flavor.
- Roll between parchment to avoid extra flour that can toughen cookies.
- Chill the dough and the cut shapes if your kitchen is warm for sharper edges.
- Pull cookies when they look just set for soft centers. They firm up as they cool.
Variations of Vegan Gingerbread Cookies
- Gluten free: Use a 1 to 1 gluten free flour blend with xanthan gum.
- Orange spice: Add 1 tbsp orange zest and swap 1 tbsp plant milk with orange juice.
- Chocolate dipped: Dip cooled cookies in melted dark vegan chocolate and add crushed candy cane.
- Extra chewy: Roll slightly thicker and bake 1 minute less.
- Crispier: Roll thinner and bake to the longer end of the range.
Serving Suggestions: What to Pair with Vegan Gingerbread Cookies
- Hot cocoa, chai, or spiced coffee for a cozy afternoon treat.
- Vegan nog or mulled cider for festive sips.
- Vanilla coconut ice cream for cookie sandwiches.
- Gift boxes with parchment, ribbon, and a handwritten tag.
Storage & Reheating Instructions
Store undecorated cookies in an airtight container at room temperature for up to 1 week. Add a small piece of bread to keep them soft, replacing it as needed. Decorated cookies keep 4 to 5 days once icing is fully set.
Freeze baked cookies or dough discs for up to 2 months. Thaw discs in the fridge overnight, then roll and bake. To refresh cookies, warm on a sheet at 300°F for 3 to 4 minutes.
Memories Made Around the Table
Every year my niece picks the cutters and I handle the icing bags. We trade taste tests for extra sprinkles and end up with a plate that looks like confetti. These cookies are our sweet little tradition.
FAQs
Can I make these without molasses?
Molasses gives classic gingerbread flavor. If you must substitute, use dark maple syrup plus an extra 2 tbsp brown sugar, but expect a lighter taste and color.
Why is my dough crumbly?
Too much flour or not enough moisture. Weigh your flour, mix just until combined, and add plant milk 1 tsp at a time until the dough holds together when pressed.
Do I have to chill the dough?
Yes. Chilling prevents excess spread and makes rolling easier. In a rush, freeze the wrapped dough 20 minutes.
How do I make vegan royal icing?
Whisk 2 cups powdered sugar with 2 to 3 tbsp aquafaba and 1/2 tsp lemon juice until thick but pipeable. Adjust with more sugar or aquafaba as needed.
How do I keep cookies soft?
Bake just until set, cool fully, and store airtight with a small piece of bread or a marshmallow to maintain moisture.
Final Thoughts
These Vegan Gingerbread Cookies bring bakery worthy flavor to your holiday table with simple, reliable steps. Mix a batch, turn up the music, and make some sweet memories.