This Vegan Gingerbread Cookies Recipe is the perfect holiday treat and makes a delicious homemade Christmas gift for kids and adults alike! They’re soft and chewy on the inside, crisp on the outside and perfectly spiced with cinnamon, ginger, and molasses.
Vegan Gingerbread Cookies Recipe
I‘m so excited to finally share this gingerbread cookie recipe because they’re perfect for the holidays! They’re crunchy from the outside and soft from the inside, perfectly spiced, including ginger and cinnamon, and so delicious! Since the cookie dough recipe is very versatile you can use it for your favorite shapes and sizes!
Easy Vegan Christmas Cookies
I think, there is really nothing better to celebrate the holidays than baking Christmas treats. Especially, the smell in your house while these gingerbread cookies baking in the oven is just amazing! I don’t know about you but I always get in a festive mood when cutting out the dough while smelling these warming fall and winter spices!
Ingredients for Vegan Gingerbread Cookies
Since these gingerbread cookies are vegan, there are no eggs or any dairy ingredients required for this recipe! You need just a few simple ingredients:
- Flour: I prefer using all-purpose flour or spelt flour for this recipe, but a gluten-free flour blend will also work.
- Baking soda and pinch of salt: These are actual “basic” ingredients for any baked goods. Baking soda is stronger than baking powder but both help the dough rises, and salt is just for the taste.
- Spices: I use ground cinnamon, ginger, and nutmeg, but you can taste and adjust the flavors to your wish! Also, spices like ground cloves, vanilla, or a gingerbread spice blend are great!
- Molasses: This is a thick, dark syrup made of sugar cane or sugar beets. I typically use the original ulsulphured molasses.
- Coconut sugar: To sweeten in a “healthier” way. However, you can also use brown sugar or raw cane sugar if you prefer.
- Flaxseed eggs: To substitute the regular eggs. Simply mix 1 tablespoon of ground flaxseeds with 3 tablespoons of hot water, then set aside to thicken. Feel free to use chia instead of flax. However, you can also substitute unsweetened Apple sauce for the flax eggs.
- Vegan Butter: Make sure it is softened to room temperature. Alternatively, substitute melted or soft coconut oil.
How to make Vegan Gingerbread Cookies
The dough of this gingerbread cookie recipe comes together easily! Here’s what you have to do:
Start to whisk together the dry ingredients (flour, baking soda, salt, and spices). In a separate bowl combine the wet ingredients (vegan butter, flax eggs, molasses) and coconut sugar.
Next, combine the wet and dry ingredients until a slightly sticky dough forms. You can either use your hands to mix the ingredients or process them in a stand mixer.
Divide the dough into two equal portions, and form each into a ball. Then gently use your hands to flatten each ball slightly into a disk. Finally, wrap each disc of dough tightly in plastic wrap and chill in the fridge for about 1 hour or until firm enough to work with.
Why does cookie dough have to be chilled?
Chilling sticky cookie dough before baking solidifies the fat, resulting in a firmer dough. This makes it easier to work with. Also, the disc shape will make it easier to roll the cookie dough out later. Furthermore, the dough chills faster when there is less volume so I prefer to divide it into two portions.
Once the dough is thoroughly chilled, unwrap one of the discs and place it on a lightly floured surface. Use a rolling pin to roll the dough evenly until it is about 1/5-inch thick. Then use your favorite cookie cutters to cut out your desired shapes. Re-roll remaining dough out to cut out more cookies. Finally, use a spatula to gently transfer the cookies to a baking sheet lined with parchment paper. Repeat with the other disc of dough.
Then simply bake the cookies at 350°F for about 8-10 minutes, or until the cookies are crisp and slightly browned around the edges. However, you can actually bake them up to be as soft or as crispy as you’d like. So if you’re a fan of crispier cookies, you can increase the baking time for a few minutes. Then, remove from the oven and let cool for 5 minutes before transferring to a wire rack to cool completely.
Use your favorite decoration!
Once the vegan gingerbread cookies cool to room temperature, feel free to decorate them as desired. I like to leave them plain as they are and just dust with powdered sugar before serving. However, you can also make a simple icing or frosting or decorate them with sprinkles, candies or whatever you like!
Homemade Christmas Gift Idea
You can store these vegan gingerbread men covered at room temperature for several days or freeze for later. So these vegan cookies would also make a lovely Christmas gift for someone special! You can bake a whole batch using different designs, then decorate as desired and bag them individually or prepare a whole cookie gift box!
This Vegan Gingerbread Cookie Recipe is:
- Can be made gluten-free
- Easy to make
- Perfectly spiced
- Crisp on the edges
- So delicious!
- The perfect cookie dessert for the holidays!
Looking for more easy vegan holiday treat to try? Make sure to check out the following recipes:
- Best Vegan Pumpkin Pie
- Pumpkin Streusel Cheesecake Bars
- Easy Vegan Apple Pie
- Mini Apple Pies
- Apple Hand Pies
- Vegan Apple Blondies
- Chocolate Pumpkin Marble Loaf
- Cranberry Loaf
- Cranberry Crumb Cake
If you do try this Vegan Gingerbread Cookies Recipe, I would love to read your feedback in the comments below. And if you take a photo of your delicious vegan Christmas cookies and share it on Instagram, please don’t forget to tag me @biancazapatka to make sure I won’t miss your post. Happy baking!
Vegan Gingerbread CookiesAuthor:
You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!
- 2 cups all-purpose flour or sub gluten-free flour blend
- 1 tsp baking soda
- 1/4 tsp salt
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 cup vegan butter softened (or sub coconut oil)
- 1/2 cup coconut sugar or sub brown sugar
- 1/3 cup molasses
- 1 flax-egg *see instructions (or sub 4 tbsp applesauce)
- powdered sugar optional for dusting
- Make the flax-egg: In a small cup, mix 1 tbsp ground flax seeds and 3 tbsp hot water. Set aside for 5 minutes to thicken.
- In a mixing bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and nutmeg. Set aside.
- In a separate mixing bowl, beat together the soft vegan butter and coconut sugar until combined. Add in the molasses and the prepared flax-egg, continue to beat until completely combined.
- In batches add the all-purpose flour and stir with a wooden spoon until a sticky dough forms. (If the dough is very sticky, you might add a little more flour). Divide the dough into two portions. Form each portion into a disc, wrap tightly in foil and chill for at least one hour.
- Once chilled, preheat oven to 350°F (175°C). Dust your work surface generously with flour.
- Use a dusted rolling pin, carefully roll out one portion of the dough to be about 1/5-inch thick. Dip your favorite cookie cutter in flour and cut out cookies. Then use a spatula to gently transfer the cookies to a baking sheet lined with parchment paper, leaving about 2-inches between the cookies. Re-roll remaining dough out to cut out more cookies. Then repeat this process with the other portion of dough.
- Bake the gingerbread cookies for about 8-10 minutes, or until they are crisp and slightly browned on the edges.
- Allow to cool for 5 minutes on the sheet while they continue firming up. Then transfer to a cooling rack and let cool completely.
- Dust with powdered sugar or decorate as desired. Enjoy!
- Spices can be adjusted to taste. Also, ground cloves, vanilla, or a gingerbread spice blend are great!
- The Prep Time: does not include the chill time of the dough.
- Serving Size: This recipe makes about 12 large cookies or 24 smaller cookies.
- Nutrition facts: These should be for 1 large cookie or 2 smaller cookies.
- Storage: Serve fresh, or store covered at room temperature for several days or freeze for later.
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