These vegan gingerbread cookies are an amazing treat for any festive occasion – they are chewy and soft with a crunchy texture, and a hint of spice plus a sweet molasses flavour that lingers after you take a bite. Enjoy them with a cup of hot cocoa or nut milk for a delicious treat.

Table Of Contents

What you'll need to make these vegan gingerbread cookies:
Tips for Making Delicious Vegan Gingerbread Cookies
Tips for Decorating Vegan Gingerbread Cookies
Variations for the Recipe
More treats like these:
Tried the recipe?
Vegan Gingerbread Cookies

Ah, the holidays are here! And what better way to celebrate the joy of the season than with some scrumptious treats? If you’re looking for a vegan-friendly option to enjoy this holiday season, we’ve got just the recipe for you. These chewy, decadent vegan gingerbread cookies are the perfect delightfully delicious treat you can savour this holiday season.

These delicious gingerbread cookies are not only tasty but also easy to make. They are vegan-friendly, as they contain no animal products, so they are perfect if you are looking looking for a dairy-free option. Plus, they are filled with the perfect combination of spices, making them a perfect treat to enjoy during the holidays.

Vegan Gingerbread cookies decorated with icing

Gingerbread is one of those classic holiday treats that feels ubiquitous, but in reality, has a very limited variety of flavours. It’s an unfortunate fact that most commercial treats are loaded with artificial colours and flavours and other things you wouldn’t eat on purpose. And yet, it seems like gingerbread somehow continues to persist as a year-round treat. I always look forward to the holidays when I can bake, as these are always on the list.

I always look forward to them every festive season, and for good reason! It’s got a festive crunchy texture, a hint of spice, and a soft lingering molasses flavour. These gingerbread cookies go perfectly with a cup of hot cocoa or some nut milk. Here’s my plant-based version that’s equally as yummy:

What you’ll need to make these vegan gingerbread cookies:

Plain flour: I used normal flour, but you can also use gluten-free plain flour.
Vegan butter: I used Naturli’s organic vegan block. You can use any butter of your choice. It adds moisture and texture to these gingerbread men.
Date syrup: I used the beloved date nectar, it adds sweetness and that dark, warm colour to the cookies. If you aren’t able to find the date syrup. Feel free to also use maple syrup or golden syrup.
Ginger: I used ground ginger! It’s a pretty common spice, but it adds a unique flavour that I just love. Ground ginger’s earthy, slightly sweet taste really brings out the flavour.
Cinnamon: I used Ceylon cinnamon to bring out the rich and warm flavour in the cookies.
Mixed spice: I used mixed spice to bring out the sweet and warm flavour in the cookies. You can also use allspice for a more earthy and spicy flavour.
Molasses: I used molasses to add rich colour and enhance flavour but you can also use black treacle.
Light brown sugar: I used this for a light sweetness as the date syrup and molasses also adds sweetness. You can also use dark brown sugar if you have a sweet tooth,
Bicarbonate of Soda: I added a little bit of baking soda, to give the cookies a fluffy, ‘easy to bite’ texture.
Icing powdered sugar: I used icing sugar to make the royal icing to decorate the vegan gingerbread cookies.
Lemon: I added lemon juice to balance the sweetness and wet the icing sugar.
Aquafaba: I used Ogg’s aquafaba mixture, to make a gel-like icing.

This easy gingerbread cookie recipe is fairly simple to make; simply start off with the wet ingredients and then follow on to the dry ingredients. See the detailed recipe below.

Tips for Making Delicious Vegan Gingerbread Cookies

Making vegan gingerbread cookies can be a bit tricky, but there are a few tips that can help you make the perfect batch. Here are a few tips for making delicious vegan gingerbread cookies:

Make sure to use vegan butter if you want to keep the recipe vegan.
When measuring out the molasses, make sure to use a light hand. Too much molasses can make the cookies too sweet.
For best results, make sure to roll out the dough to an even thickness. You don’t want some of the cookies to look wonky unless that’s the style you are going for.
Make sure to not overbake the vegan gingerbread cookies, as this can make them too dry.
If you are having trouble getting the cookie cutters to cut out the shapes, try rolling the dough a bit thicker.

Tips for Decorating Vegan Gingerbread Cookies

Decorating vegan gingerbread cookies is a great way to add a festive touch to your holiday treats. Here are a few tips for decorating vegan gingerbread cookies:

Use vegan-friendly frosting and sprinkles to decorate the cookies.
Try using different coloured frosting and sprinkles to create different designs.
Use a piping bag to create intricate designs on the cookies.
Use a toothpick to add details to the cookies.
Use edible markers to create designs on the cookies.
Try using different shapes and sizes of cookie cutters to create various designs.

Variations for the Recipe

There are many variations you can make to the vegan gingerbread cookie recipe. Here are a few ideas to get you started:

Try adding different spices to the recipe, such as cardamom or allspice.
Add vegan-friendly chocolate chips to the dough for a chocolaty twist.
Use different types of molasses, such as blackstrap or light molasses.
Add vegan-friendly frostings and decorations to the cookies, such as sprinkles and chocolate chips.
Add dried fruits and nuts to the dough for a different texture and flavour.
Add vegan-friendly food colourings to the frosting for a more festive look.

Can I freeze gingerbread cookie dough?

Yes, you can freeze vegan gingerbread cookie dough. Before freezing, make sure the dough is tightly wrapped in plastic wrap or stored in an airtight container. Once the dough is frozen, it should keep for up to 3 months. When you’re ready to bake the dough, take it out of the freezer and let it thaw for about an hour before rolling it out and cutting it into shapes. Then, bake according to the recipe instructions. If you find that the dough has been frozen for longer than 3 months, it may be best to discard it and start with a fresh batch.

My dough is too sticky, what can I do?

If your gingerbread dough is too sticky, there are a few things you can do to fix it. The easiest solution is to add a bit more flour, as this will help absorb the liquid and make the dough less sticky. If you don’t want to add more flour, you can try adding a small amount of oil or butter to the dough.
This will help to reduce stickiness as well. Alternatively, you can also chill the dough for a few minutes in the refrigerator before rolling it out. Chilling the dough can help to firm it up and make it easier to work with. Finally, if you are using a stand mixer to mix the dough, you may want to reduce the speed or stop the mixer sooner so that the dough doesn’t become overly sticky.

Can I leave molasses out?

Molasses is a key ingredient in making gingerbread cookies and there are several varieties to choose from. Light molasses, also known as mild molasses, comes from the first boiling of sugar cane syrup and is the most common type of molasses used for baking. It has a mild flavour and light colour, which makes it ideal for gingerbread cookies. Dark molasses, also known as full-flavoured or robust molasses, is made from the second boiling of the syrup and has a fuller, richer flavour than light molasses. It also has a darker colour, so it’s best used in recipes that call for more complex flavours. Blackstrap molasses is the darkest and strongest flavoured molasses, made from the third boiling of syrup. It has a bitter almost burnt taste, so it is better to use light molasses.

Would dark brown sugar work equally well as light brown?

Yes, dark brown sugar can work just as well as light brown sugar in many recipes. Dark brown sugar is simply light brown sugar with more molasses added to it. This gives it a slightly more intense flavour and darker colour than light brown sugar. The flavour difference can be used to give baked goods a unique taste. However, the difference in sweetness between light and dark brown sugar is minimal, so using one or the other generally won’t have a significant impact on the finished product

The gingerbread cookies are the perfect holiday treat for those looking for a vegan-friendly option. They are easy to make, healthier than traditional gingerbread cookies, and filled with the perfect combination of spices. Plus, they are also allergy-friendly and gluten-free. With a few simple tips and tricks, you can make the perfect batch of vegan gingerbread man cookies. So if you’re looking for a delicious and vegan-friendly treat to enjoy this holiday season, vegan gingerbread cookies are the perfect option.

More treats like these:

No-bake orange chocolate bars

Golden turmeric energy balls

Super simple dairy-free pancakes

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Vegan Gingerbread Cookies

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Prep Time 25

Cook Time 10

Course Dessert, Snack

Cuisine British

Servings

Calories 3722 kcal

Equipment

A baking sheet
Parchment paper
An electric mixer (optional)
A rolling pin
Gingerbread man cookie cutters

Ingredients

400 g all-purpose flour
150 g vegan butter
80 g light brown sugar
¼ cup date syrup
¼ cup molasses
1 tsp cinnamon
1 tsp ground ginger
¼ tsp mixed spice
¼ tsp ground nutmeg
¾ tsp bicarbonate of soda

Vegan Royal Icing:

200 g powdered sugar sifted
1 Tbsp lemon juice plus extra as needed
3 tbsp aquafaba

Instructions

Place the butter, sugar, golden syrup, and treacle in a saucepan over low heat and stir until melted. Then, take the pan off the heat.
Mix in the ginger, cinnamon, cloves, allspice, and bicarbonate of soda, and whisk to mix the ingredients together, until the mixture becomes smooth and foams up a bit.
Stir in the flour with a wooden spoon until it is fully blended and there are no dry patches of flour left. Wrap the dough in clingfilm or plastic wrap and stick it in the refrigerator until it becomes firm enough to roll out. Roll the dough out on a lightly floured surface or between two sheets of baking parchment to a thickness of 3-5 mm, depending on your desired cookie thickness.
Using your choice of gingerbread cookie cutters, cut out as many shapes as possible from the dough.
Gather the cookie dough scraps into a ball and roll them out again to cut out more shapes. Place the cookies, with some space in between, onto two baking sheets lined with parchment paper, as they will spread a bit when cooked.
Place the trays in the freezer for 15 minutes so they can become solid. In the meantime, preheat the oven to 180 °C (350 °F) or gas mark 4.
Let the cookies rest on the trays for a few minutes, then shift them to a wire rack and let them cool completely to room temperature.
Once the cookies have cooled down, prepare the royal icing. Put some sifted icing sugar in a bowl and mix in the lemon juice and aquafaba. The consistency should be thick but pourable. If the mixture is too thick, add in some lemon juice or aquafaba, and if it is too runny, add some extra icing sugar.
Move the frosting to a pastry bag that has a little circular writing tip and decorate the cookies however you like. Allow the embellished cookies to flatten out and dry for a few hours prior to putting them away in an airtight container.

Notes

The duration of baking the cookies will depend on how you want them to be, either soft or crunchy, and their size. Smaller ones will cook more quickly than bigger cutouts. Even after the cookies are taken out of the oven, they will remain soft, but they will become firm as they cool.

Nutrition

Calories: 3722kcalCarbohydrates: 660gProtein: 43gFat: 102gSaturated Fat: 26gPolyunsaturated Fat: 28gMonounsaturated Fat: 40gTrans Fat: 1gSodium: 1844mgPotassium: 1366mgFiber: 12gSugar: 346gVitamin A: 5738IUVitamin C: 6mgCalcium: 260mgIron: 22mg

Keyword dairy-free gingerbread cookies, easy gingerbread cookies, vegan gingerbread cookies

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