These vegan gingerbread cookies come together with simple ingredients, they’re easy-to-make, and require NO chill time! Add these cute lil' guys to your holiday cookie tins, or spend an evening with the kids decorating gingerbread men. You won’t be able to resist their Christmas charm!
When I think of a classic Christmas cookie gingerbread men are the first to come to mind.
Snowball cookies and sugar cookies are an easy second.
But, when I want a cookie with that Christmas flavor I’m grabbing for a vegan gingerbread man.
Their aromatic spices, sweet molasses flavor, and chewy yet soft center have me baking up double batches of these irresistible, kid-approved cookies.
Just look at that adorable little gingerbread face!
How can you not want to bake up a batch or two and share them?!
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These vegan gingerbread cookies are easy to make and require NO chill time. Just follow the simple steps below.
- Cream together the oil and sugar using a hand mixer on low speed. The mixture should resemble a sandy texture similar to the first image above. You can also use a wooden spoon but it will take more arm work.
- Pour the remaining wet ingredients into the bowl.
- Mix everything together using the hand mixer.
- Add half of the dry ingredients into the bowl of wet and mix until fully incorporated. For this step, I suggest switching to a wooden spoon to mix.
Shaping and rolling the dough
- Add the remaining dry ingredients and mix as well as you can. It should create a crumbly dough.
- To fully bring the dough together you'll want to use your hands and gently knead it. If necessary, add a bit more non-dairy milk until the dough comes together and forms a dough ball.
- To easily handle the cutout cookie dough. Place a sheet of parchment paper down on your work surface and dust it with flour. Place the dough ball down and add another sheet of parchment paper on top. Slightly flatten the gingerbread dough ball.
- Roll the gingerbread dough out to about 1/4 inch thickness using a rolling pin.
Cutting out the cookies
- Use a good quality cookie cutter (such as the ones I use and linked in the recipe card below). Dip the cutter in flour to keep it from sticking to the dough.
- Remove the excess dough from around the cookies. Then, use a spatula to transfer the cookies to a baking sheet lined with parchment paper and bake at 350ºF for 8-10 minutes.
Allow the gingerbread cookies to cool for about 5 minutes then transfer them to a wire rack to cool completely.
Decorating the cookies
Once the gingerbread cookies are fully cooled it’s time to make the icing and decorate those cute little guys.
Decorate these vegan cookies any way you like using a piping bag and small round-shaped tip. Use your imagination and add overalls, a shirt, pants, hair, bowtie, etc.
Piping the face, zigzags, and buttons
For a simple design pipe on zigzags and buttons.
- To pipe the eyes and buttons, hold the piping bag straight up and close to the cookie. Squeeze out a small dollop of icing. Stop squeezing and pull up as the dollop reaches the desired size.
- To pipe the mouth and zig-zags, the tip of the piping bag should be held close to the cookie (but not touching) and at a slight angle. Slowly and gently squeeze the bag while moving it in the direction of the mouth and zig-zags.
Store the baked cookies in an airtight bag or container at room temperature for up to 5 days. If the cookies are decorated, store them in a single layer as to not mess up the icing.
Yes! These vegan gingerbread cookies freeze well after baking. Store them undecorated in an airtight container or bag for up to 2 months in the freezer.
- For the perfect taste and color use light molasses such as Grandma’s Original Molasses. Avoid using blackstrap molasses. It’s too dark and best used in savory dishes.
- For just the right amount of gingerbread flavor, slightly over measure the spices rather than leveling them.
- Dip the cookie cutter in flour to keep the dough from sticking to it.
- Use a spatula to carefully transfer the cutout dough to the baking sheet. There should be no need to chill the dough if it's handled with care.
- A small piping tip works best to decorate the cookies. Slowly pipe the icing on the cookies for a clean look.
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- 3 cups all-purpose flour, sifted
- 3/4 teaspoon baking soda
- 2 and 3/4 teaspoons ground cinnamon
- 1 and 3/4 teaspoons ground ginger
- 1/2 teaspoon allspice (or ground cloves)
- 1/3 teaspoon Himalayan pink salt
- 1/3 cup refined coconut oil, scoop-able
- 2/3 cup coconut sugar
- 1/2 cup molasses*
- 2 Tablespoons maple syrup
- 4 Tablespoons non-dairy milk
- 1 cup organic powdered sugar
- 1/2 teaspoon vanilla extract
- 1 Tablespoon non-dairy milk
Gingerbread Cookie dough
- Sift the dry ingredients into a medium bowl and set aside.
- In a large bowl, use a hand mixer on low speed. to cream together the coconut oil and sugar until there are no large oil lumps. You can also use a wooden spoon but it will take extra arm work.
- Mix in the remaining wet ingredients on low-medium speed. (molasses, maple syrup, and non-dairy milk)
- Add half of the dry ingredients to the bowl of wet ingredients. Mix everything together with a wooden spoon until fully incorporated.
- Add the remaining dry ingredients to the bowl and mix as well as you can with the wooden spoon. It should create a crumbly dough. At this point, use your hands to fully bring the dough together. Gently knead it a bit until it comes together and you can easily make a dough ball. If the dough is still crumbly after working it a bit add a little more non-dairy milk (up to 1 Tablespoon) until the dough holds together.
To roll the dough
- Place a sheet of parchment paper down on your work surface and dust it with flour.
- Set the dough ball in the middle of the parchment paper and dust the top with flour. Place the other sheet of parchment paper on top and slightly flatten the dough.
- Roll the dough out to about a 1/4 inch thickness using a rolling pin. Periodically reset the top sheet of parchment paper and dust with flour as needed.
- Use cookie cutters to cut out as many gingerbread men (or non-gingerbread men) as will fit the rolled out dough.
- Gather the extra dough from around the cookies. Form it into a ball, and set it aside to re-roll.
- Use a spatula to transfer the cookie cutouts to a baking sheet lined with parchment paper.
- Bake the cookies in single batches of 6 on the middle rack at 350ºF for 8-10 minutes. Baking one pan at a time will keep the cookie texture consistent.
- Repeat the above steps to use up the remaining dough.
- Add the powdered sugar to a bowl.
- Pour in the vanilla extract.
- Slowly whisk in the non-dairy milk. Add just enough milk to make a thick icing that will hold its shape on the cookies, but not too thick that it won’t pipe well. The icing consistency should be thick, yet easily drizzle off a spoon and break quickly.
Decorating the cookies
- Use a piping bag and a small round tip to decorate the cookies. It’s best to work slow and steady for an even look.
- I used Grandma's Original Molasses brand, but any light molasses will work. Avoid using blackstrap molasses. It's too dark and won't yield a classic gingerbread taste.
- Add up to 1 extra Tablespoon of non-dairy milk if the dough doesn’t stay together when kneading with your hands.
- Slightly over measure the spices rather than leveling them for the perfect flavor.
Nutrition Information:Yield: 22 cookies Serving Size: 1 cookie
Amount Per Serving: Calories: 116Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 52mgCarbohydrates: 26gFiber: 1gSugar: 12gProtein: 2g
**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**