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4.8 from 12 votes

Get the Recipe: Vegan Gingerbread Cookies

These vegan gingerbread cookies are the perfect cut out holiday cookie! They are warmly spiced and have a strong ginger molasses flavor. They are great for decorating!

Prep Time
10 mins
Cook Time
10 mins
Additional Time
1 hr
Total Time
1 hr 20 mins
Servings: 15 cookies
Calories: 130 kcal
Course: Dessert
Cuisine: American

Ingredients

Gingerbread Cookies
  • 4 tbsp unsalted vegan butter room temperature
  • 6 tbsp molasses
  • 6 tbsp brown sugar tightly packed
  • 1 tsp vanilla extract
  • 1 ½ cups flour all purpose or gluten free
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • 1 tsp ground ginger
  • pinch nutmeg
  • pinch ground cloves
Icing
  • ½ cup powdered sugar
  • 1 tbsp dairy free milk

Instructions

    Cup of Yum
  1. First, add room temperature vegan butter, molasses, brown sugar and vanilla to the bowl of a stand mixer. Mix until completely combined and no clumps of butter remain.
  2. Then, add in flour, baking powder, baking soda, cinnamon, ginger, nutmeg and cloves. Stir until a thick dough is formed. Gather dough into a ball.
  3. Lightly spray a bowl with nonstick spray. Place the big ball of dough inside. Cover with plastic wrap and refrigerate for 1 hour up to 24 hours.
  4. After chilling, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
  5. Add a sprinkle of flour to the lined pan and rolling pin. Place ball of dough on pan.
  6. Then, roll out to ¼ inch thickness. Use a cookie cutter to cut out gingerbread men.
  7. Gather up the scraps of dough and roll out. Repeat process.
  8. Once all of the dough has been cut into gingerbread men, place on pan. Leave 1 inch between each cookie.
  9. Bake for 10 to 12 minutes. Allow cookies to cool on pan for 10 minutes before carefully placing on a cooling rack.
  10. Once cookies have completely cooled, make icing. Mix together powdered sugar and milk.
  11. Add icing to a piping bag. Or, add to a Ziplock bag and cut off a corner.
  12. Lastly, pipe icing onto cookies.

Notes

  • Use room temperature vegan butter.  Do not use melted butter.
  • Both regular all purpose flour and gluten free 1 to 1 flour work well.  For these photos, I used King Arthur Flour gluten free 1 to 1 flour.
  • The dough will be pretty thick.
  • Dough must chill for at least 1 hour in the fridge.
  • Use flour on the parchment paper and rolling pin to prevent sticking.
  • Continue rolling out and cutting out dough until all the dough is used up.
  • Do not over bake cookies.
  • Allow cookies to cool completely before icing.
  • You may need to add a little bit more milk to the icing to make it more creamy.
  • Store cookies covered at room temperature for up to 3 days.

Nutrition Information

Calories 130kcal (7%) Carbohydrates 25g (8%) Protein 2g (4%) Fat 2g (3%) Saturated Fat 0.5g (3%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Sodium 71mg (3%) Potassium 164mg (5%) Fiber 1g (4%) Sugar 15g (30%) Vitamin A 4IU (0%) Vitamin C 0.1mg (0%) Calcium 42mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 15cookies

Amount Per Serving

Calories 130

% Daily Value*

Calories 130kcal 7%
Carbohydrates 25g 8%
Protein 2g 4%
Fat 2g 3%
Saturated Fat 0.5g 3%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Sodium 71mg 3%
Potassium 164mg 3%
Fiber 1g 4%
Sugar 15g 30%
Vitamin A 4IU 0%
Vitamin C 0.1mg 0%
Calcium 42mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.