You really have to make these vegan gingerbread cookies for Christmas! They are cozy, sweet, and delicious, as well as ready in 30 minutes.
I’ve been into vegan cookies a lot lately – especially now that one of my favorite times of the year is finally here. So I decided to make these vegan gingerbread cookies and I’m still in awe! They’re so good and cozy I can’t wait to have them again for Christmas.
They are perfectly spiced and taste like heaven, and you can easily decorate them with our vegan royal icing recipe. These cookies also make a wonderful and original Secret Santa gift!
How to make vegan gingerbread cookies
- Add the vegan butter, sugar, and vanilla extract to an electric mixer bowl and beat until light and fluffy. You can also use a regular bowl and a hand mixer.
- Add the flax egg and the molasses and blend again.
- Incorporate all the remaining ingredients (except the vegan royal icing) and mix until well combined.
- Divide the dough in half and roll into 2 balls. Then gently use your hands to flatten each ball into a 1-inch thick disk (about 2.5 cm), wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
- Preheat the oven to 350ºF or 180ºC and line 2-3 baking sheets with parchment paper.
- Generously flour a work surface, as well as your hands and the rolling pin. Roll out each disc until ⅛-inch thick (about 0.3 cm).
- Using a cookie cutter, cut the dough into shapes. Then re-roll the remaining dough and continue cutting until all is used.
- Bake for about 8-10 minutes.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely before decorating.
- Decorate the vegan cookies with the vegan royal icing (this step is optional).
- Serve your vegan gingerbread cookies immediately.
Ingredients and tips
- Vegan butter: store-bought vegan butter works great, but you could also make your own vegan butter at home. I’ve also made this gingerbread cookie recipe using store-bought butter though.
- Granulated sugar: I’ve only made my vegan gingerbread cookies using granulated sugar, but I guess a different type of sugar will also work.
- Vanilla extract: I always use homemade vanilla extract, as it’s more affordable and extremely easy to make, but the store-bought version is also a good choice.
- Flax egg: it’s an egg replacer made with flaxseeds and water. It’s super easy to make and ready in just 5 minutes with only 2 ingredients.
- Molasses.
- All-purpose flour: I’ve only made this gingerbread cookie recipe using all-purpose flour, but it would probably turn out well with a different kind of flour. However, you may need to adjust the amount of it. Use our gluten-free flour blend for a gluten-free version of this recipe.
- Ground ginger.
- Ground cumin.
- Ground nutmeg.
- Ground cloves.
- Baking soda.
- Salt: I used ionized salt, but any kind of salt will do.
- Vegan royal icing: this ingredient is optional. You don’t need to decorate your vegan cookies, they’re also delicious just plain!
Are they vegan?
The original gingerbread cookie recipe isn’t vegan, as it contains ingredients like eggs and regular butter. But I promise these vegan gingerbread cookies taste just like the original ones and are just as buttery! Plus they are cholesterol-free too.
Looking for more vegan cookies?
- Vegan Sugar Cookies
- Vegan Peanut Butter Cookies
- Vegan Oatmeal Cookies
- Vegan Chocolate Chip Cookies
- Vegan Chocolate Cookies
Did you make these vegan gingerbread cookies?
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Vegan Gingerbread Cookies
- Prep: 20 mins
- Cook: 10 mins
- Total: 30 mins
- 30–45 (depending on the size of your cookie cutter) 1x
- Snack, Dessert, Christmas
- American
- Vegan
Servings 30–45 (depending on the size of your cookie cutter) 1x
You really have to make these vegan gingerbread cookies for Christmas! They are cozy, sweet, and delicious, as well as ready in 30 minutes.
Ingredients
- ¾ cup vegan butter (165 g), softened
- ¾ cup granulated sugar (150 g)
- 1 tsp vanilla extract
- 1 flax egg
- ½ cup molasses (170 g)
- 3 and ½ cups all-purpose flour (435 g)
- 1 tbsp ground ginger
- 1 tbsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- ½ tsp baking soda
- ¼ tsp salt
- Vegan royal icing (optional)
Instructions
- Add the vegan butter, sugar, and vanilla extract to an electric mixer bowl and beat until light and fluffy. You could also use a regular large bowl and a hand mixer.
- Add the flax egg and the molasses and blend again.
- Incorporate all the remaining ingredients (except the vegan royal icing) and mix until well combined.
- Divide the dough in half and roll into 2 balls. Then gently use your hands to flatten each ball into a 1-inch thick disk (about 2.5 cm), wrap tightly in plastic wrap, and refrigerate for at least 1 hour. You can also refrigerate them overnight, but in that case, let them soften on the countertop for 15-20 minutes before rolling it out.
- Preheat the oven to 350ºF or 180ºC and line 2-3 baking sheets with parchment paper.
- Generously flour a work surface, as well as your hands and the rolling pin. Roll out each disc until ⅛-inch thick (about 0.3 cm).
- Using a cookie cutter, cut the dough into shapes. Then re-roll the remaining dough and continue cutting until all is used.
- Bake for about 8-10 minutes or until the cookies are lightly golden brown. Be careful so they don’t get burnt!
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely before decorating.
- Decorate the cooled cookies with the vegan royal icing (this step is optional). Decorate the cookies directly on a baking sheet so you can stick the entire baking sheet in the refrigerator to help speed up the icing setting. You can also leave the decorated cookies at room temperature to set, but it will take longer, especially during the hot months.
- Serve your vegan gingerbread cookies immediately.
- Keep the leftovers in an airtight container at room temperature for about 1 week or in the freezer for up to 3 months.
Notes
- Feel free to customize this gingerbread cookie recipe with any type of salt.
- I’ve only made these vegan cookies using granulated sugar, but a different kind of sugar will probably work too.
- You could probably use our gluten-free flour blend for a gluten-free version of this recipe, but you may need to adjust the amount of it. Let me know how it works!
- The number of vegan gingerbread cookies you get may vary depending on the size of the cookie cutter you’re using.
- Prep time doesn’t include the time you need to let the dough rest in the fridge or the time you need to decorate the cookies.
- Nutritional info has been calculated without the vegan royal icing.
Nutrition
- Serving Size: 1/45 of the recipe
- Calories: 87
- Sugar: 5.4 g
- Sodium: 59 mg
- Fat: 3.1 g
- Saturated Fat: 1 g
- Carbohydrates: 13.7 g
- Fiber: 0.4 g
- Protein: 1.1 g
I think you mean cinnamon – not cumin – in the gingerbread recipe.
Hi Karen! Yes, it was a mistake, sorry!
The recipe incorrectly lists cumin. You must mean cinnamon. Please correct. Can’t wait to try
Hi! Yes, you’re right! It’s cinnamon and not cumin 🙂
Do you mean cinnamon instead of cumin? Your recipe is calling for a tablespoon of cumin.
Hi Jan! Sorry, it was a mistake! It is cinnamon 🙂