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5 from 1 vote

Vegan Gingerbread Cookies

An easy vegan gingerbread cookie recipe for Christmas! They are soft and chewy, have a beautiful gingerbread flavor, and are fun to make!
Course Sweets
Cuisine American
Keyword vegan christmas cookies, vegan gingerbread cookie recipe, vegan gingerbread cookies
Prep Time 1 hour
Cook Time 6 minutes
Chill Time 30 minutes
Total Time 1 hour 36 minutes
Servings 30 -40 Cookies
Calories 83kcal
Author Aline Cueni

Ingredients

Gingerbread Cookies

Icing

Instructions

Gingerbread Cookies

  • Mix vegan butter, brown sugar, molasses, and vanilla extract until creamy (2-3 minutes) in a bowl using a stand or hand mixer.
  • Whisk the flour, baking powder, salt, and all the spices in a bowl. Add it with ¼ cup dairy-free milk to the wet ingredients and mix for another minute until you have a smooth dough.
  • Form it into a ball or disc, cover with plastic wrap, and refrigerate for 30 minutes. → The dough can be refrigerated for up to two days. If so, let it sit for 15 minutes at room temperature before rolling it out.
  • Preheat your oven to 355°F (180°C).
  • Place the dough on a floured surface and roll it out, using a rolling pin, to about ¼-inch (½ cm) thickness.
  • Using a cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all dough is used.
  • Transfer the cookies to a parchment paper-lined baking sheet
  • Bake for 6-8 minutes in the preheated oven. → The shorter the baking time, the softer they are.
  • Remove from the oven, allow cookies to cool for 5 minutes on the baking sheet, and then transfer to a cooling rack to cool completely before decorating.

Icing

  • Whisk powdered sugar, dairy-free milk, and vanilla extract in a small bowl. → It should be quite thick! Add more powdered sugar if it’s too thin or more dairy-free milk if it’s too thick.
  • Transfer in a piping bag and decorate the cookies to your liking.
  • Let the icing dry for a few hours before storing the cookies in a cookie tin.

Notes

No molasses? Use maple syrup instead and add 2 tablespoons of cacao powder to the dough if you want the cookies to be a dark brown.
Don’t have a piping bag? Use a Ziploc bag and snip a small corner of the bag off. It’s not ideal but works just fine.
Store them in a cookie tin at room temperature.
Keeps fresh for one week.
Make-Ahead: You can store the cookie dough after step 3 for up to 2 days in the refrigerator. Let it sit for 15 minutes at room temperature, then continue with step 4. 
Freeze cookies for up to 3 months in a freezer bag and thaw single cookies for 30 minutes at room temperature.

Nutrition

Calories: 83kcal | Carbohydrates: 16g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 39mg | Potassium: 85mg | Fiber: 1g | Sugar: 9g | Vitamin A: 98IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg