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    Home » Desserts » Vegan Gingerbread Cookies

    Vegan Gingerbread Cookies

    Published: Dec 19, 2019 · Updated: May 19, 2020 by Marlena Luna · This post may contain affiliate links. · 2 Comments

    Jump to Recipe Pin SaveSaved!
    Vegan gingerbread cookies with writing.
    Vegan gingerbread cookie pin.

    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!

    A decorated vegan gingerbread cookie standing up.

    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 reaching for a vegan gingerbread man.

    Their aromatic spices, rich molasses flavor, and chewy yet soft center have me baking up double batches.

    For an alternative to this classic cookie try my gingerbread cake. It has the same delicious flavors. Plus, it's easy to make and ready in about 30 minutes.

    Close up of gingerbread cookie face.

    Just look at that adorable little gingerbread face!

    How can you not want to bake up a batch or two and share them?!

    Instructions

    These vegan gingerbread cookies are easy to make and require NO chill time. Just follow the simple steps below.

    Oil and sugar mixed in a glass bowl.

    step 1. Cream together the oil and sugar until the mixture resembles a sandy texture similar to the image above. 

    Gingerbread cookie wet ingredients in a glass bowl.

    step 2. Pour the remaining wet ingredients into the bowl.

    Gingerbread cookie wet ingredients mixed together.

    step 3. Mix everything together using a hand mixer or wooden spoon.

    Cookie dough wet and dry ingredients in a bowl.

    step 4. Add half of the dry ingredients into the bowl and mix until the flour is fully incorporated.

    Flour being added to a bowl.

    step 5. Add the remaining dry ingredients and mix as well as you can.  It should create crumbly dough. 

    A ball of cookie dough in a glass bowl.

    step 6. 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.

    A ball of cookie dough with a rolling pin.

    step 7. 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.

    cookie dough rolled out.

    step 8. Roll the gingerbread dough out to about ¼-inch thickness using a rolling pin.

    gingerbread cookie dough being cut out.

    step 9. Use a good quality cookie cutter. Dip the cutter in flour to keep it from sticking to the dough. 

    Gingerbread cookie dough cut out.

    step 10. 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.

    Gingerbread cookies cooling on a wire rack.

    Allow the gingerbread cookies to cool on the baking sheet for about 5 minutes then transfer them to a wire rack to cool completely.

    To Decorate 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 a small round-shaped tip. Use your imagination and add overalls, a shirt, pants, hair, bowtie, etc.

    Process of decorating gingerbread cookies.

    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.
    Vegan gingerbread cookies decorated on a cooling rack.
    Vegan gingerbread cookie on a cooling rack.

    FAQs

    How do I store vegan gingerbread cookies?

    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 to not mess up the icing.

    Can I freeze these cookies?

    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.

    Gingerbread cookies on a plate with a note: For Santa.

    Expert Tips

    • 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. 
    Gingerbread cookie on a red plate.

    We'd love to hear from you!

    If you enjoyed this vegan recipe, please leave a 5-star rating in the recipe card and share your thoughts in the comments below.

    Also, if you snap a photo, share it with us! We love to see your creations!! You can find us on Pinterest, Facebook, and Instagram.

    Or, get the links to new recipes delivered straight to your inbox by signing up for our newsletter.  

    See ya there!

    Recipe

    Decorated gingerbread cookies.

    Vegan Gingerbread Cookies

    prep time: 30 minutes minutes
    cook time: 10 minutes minutes
    total time: 40 minutes minutes
    servings: 22 cookies
    Vegan gingerbread cookies come together with simple ingredients, they’re easy-to-make, and require NO chill time! You won’t be able to resist their Christmas charm!
    4.94 stars (29 reviews)
    Print Pin SaveSaved!

    Ingredients

    Dry

    • 3 cups all-purpose flour, sifted
    • ¾ teaspoon baking soda
    • 2 ¾ teaspoons ground cinnamon
    • 1 ¾ teaspoons ground ginger
    • ½ teaspoon allspice
    • ⅓ teaspoon Himalayan pink salt

    Wet

    • ⅓ cup refined coconut oil, scoop-able
    • ⅔ cup coconut sugar, or light brown sugar
    • ½ cup molasses, see notes
    • 2 Tablespoons maple syrup
    • 4 Tablespoons non-dairy milk

    Icing

    • 1 cup powdered sugar
    • ½ teaspoon vanilla extract
    • 1 Tablespoon non-dairy milk
    Prevent your screen from going dark

    Instructions

    To Make The Dough

    • Sift the dry ingredients into a medium bowl and set aside.
    • In a large bowl, use a hand mixer (or stand mixer with paddle attachment) at 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 at low-medium speed.
      ½ cup molasses,2 Tablespoons maple syrup,4 Tablespoons non-dairy milk
    • Add half of the dry ingredients to the bowl of wet ingredients.  Mix everything 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 bring the dough together fully.  Gently knead it 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 And Cut 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 ¼-inch thickness using a rolling pin.  Periodically reset the top sheet of parchment paper and dust it 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.

    To Make The Icing

    • 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. If you need to add more milk, slowly mix in a drop at a time.

    To Decorate The Cookies

    • Use a piping bag and a small round tip to decorate the cookies.  It’s best to work slowly and steadily for an even look.

    Notes

    • 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

    Serving: 1cookie | Calories: 116kcal | Carbohydrates: 26g | Protein: 2g | Fat: 1g | Sodium: 52mg | Fiber: 1g | Sugar: 12g

    **Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**

    course: Desserts
    cuisine: American
    author: Marlena Luna
    Did you make this recipe?Please consider Leaving a Review!

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    Comments

      4.94 from 29 votes (29 ratings without comment)

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    1. Romina

      December 20, 2020 at 3:38 am

      Hi, Can this recipe be used for a gingerbread house pls? Thanks

      Reply
      • Marlena Luna

        December 20, 2020 at 10:12 am

        Yes, but you may need 2 batches of cookie dough depending on the size of gingerbread house.

        Reply

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    Marlena Luna in a pink sweater holding a coffee mug.

    Hi, I’m Marlena the recipe creator behind Where You Get Your Protein! I love spending time in the kitchen cookin’ up delicious vegan comfort foods! Most of the ingredients I use are easy-to-find or pantry staples. Stick around and enjoy some amazing vegan food!

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