If you’re craving that nostalgic gingerbread cookie aroma filling your kitchen but want to keep things plant-based, these vegan gingerbread cookies are for you. They’re sweet, spiced just right, and—yes!—they actually hold their shape when baked, which makes them perfect for cut-out cookies like classic gingerbread men.
In our house, these cookies are a winter staple. We’ve tested them with both crispy cookie fans and chewy cookie lovers, and they pass with flying colors.
Plus, you can decorate them to your heart’s content or leave them plain for a delicious, dunkable treat.
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Ingredients You’ll Need
These cookies use simple pantry staples and a few vegan swaps to create that rich, warmly spiced flavor we all love. Here’s what you’ll need:
- all-purpose flour (or use a 1:1 gluten-free flour mix if needed)
- salt
- ground cinnamon
- ground ginger
- ground nutmeg
- baking soda
- vegan butter (we like Earth Balance or Miyoko’s)
- brown sugar
- date syrup (or use molasses if preferred)
- ground flaxseeds + water (for a flax egg substitute)
- vanilla extract
- plant milk (any milk of choice works—almond, oat, etc.)
Tools to Have on Hand
- Medium to large bowl for mixing dry ingredients
- KitchenAid mixer with paddle attachment (or a hand mixer works, too)
- Plastic wrap for chilling the dough
- Rolling pin
- Cookie cutters (gingerbread people, stars, and trees are some of our favorites)
- Baking sheet lined with parchment paper
- Cooling rack
- Covered container for storing leftover cookies
How to Make Vegan Gingerbread Cookies
Step 1: Mix Your Dry Ingredients
In a medium to large bowl, whisk together the flour, baking soda, salt, cinnamon, ground ginger, and nutmeg, making sure it’s evenly combined.
Step 2: Make the Flax Egg
In a small bowl, stir together 1 tablespoon ground flaxseeds with 3 tablespoons water. Let it sit for 5 minutes to thicken. This will replace traditional eggs and help bind your dough.
Step 3: Cream the Wet Ingredients
Using a stand mixer on medium speed, beat the vegan butter and brown sugar together until fluffy—about 2-3 minutes. Add the flax egg, date syrup or molasses, and vanilla extract, and mix until smooth.
Step 4: Combine and Chill
Slowly add your dry ingredients to the wet mixture while mixing on low. If the dough seems dry, add 1 tablespoon of plant milk at a time until it forms a soft dough. Form the dough into a 1-inch thick disk, wrap it in plastic wrap, and chill in the fridge for at least 1 hour.
Tip: Chilling the dough makes it easy to roll and cut and helps keep the cookie shapes sharp when baking.
Step 5: Roll and Cut
Preheat the oven to 350°F and line a baking sheet with parchment paper. Roll out the dough on a floured surface to about 1/4-inch thickness. Use cookie cutters to create your favorite shapes.
Place cookies on the baking sheet about 1 inch apart.
Step 6: Bake
Bake on the center rack for 8–10 minutes for soft cookies, or 12–14 minutes for crispier cookies. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Optional: Decorate with Vegan Icing
For a simple icing:
- 1 cup sifted powdered sugar
- 1–2 tablespoons plant milk
- 1/4 teaspoon vanilla extract
Whisk until smooth, then pipe or drizzle onto cooled cookies. You can also use a plastic bottle or piping bag for more precise decorations.
For another icing option, checkout our recipe for vegan royal icing
Storage Tips
These cookies store beautifully in a covered airtight container at room temp for up to 5 days. They also freeze well, either as baked cookies or cookie dough balls.
To Wrap It Up
Whether you’re baking for a holiday gathering, decorating cookies with kids, or just craving something sweet and spiced, this vegan gingerbread cookies recipe is a keeper. It’s simple enough for beginner bakers, customizable for your texture preferences, and absolutely delicious.
Love this recipe? Check out our full collection of vegetarian and vegan recipes for more delicious ideas! And if you’re looking to share your creations (or get inspired by someone else’s), join our closed Facebook Group, The Peas and Carrots Society. This is a group of non-judgy folks who welcome all! Nothing but good food, good friends, and good fun!
Vegan Gingerbread Cookies
Equipment
- Medium-large bowl
- KitchenAid mixer with paddle attachment or a handheld mixer
- Plastic wrap
- Rolling Pin
- Cookie Cutters
- Baking sheet lined with parchment paper
- Cooling Rack
- Storage Container
Ingredients
- 2 1/4 cups all-purpose flour or use a 1:1 gluten-free flour mix if needed
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 tablespoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/2 cup vegan butter softened (we like Earth Balance or Miyoko’s)
- 1/2 cup brown sugar
- 1/4 cup date syrup or molasses
- 1 tablespoon ground flaxseeds + 3 tablespoons water
- 1 teaspoon vanilla extract
- 1-2 tablespoons plant milk
Instructions
- In a medium-large bowl, whisk together the flour, baking soda, salt, cinnamon, ground ginger, and nutmeg until well-combined.
- In a small bowl, stir together 1 tablespoon ground flaxseeds with 3 tablespoons water. Let it sit for 5 minutes to thicken. This will replace traditional eggs and help bind your dough.
- Using a stand mixer on medium speed, beat the vegan butter and brown sugar together until fluffy—about 2-3 minutes. Add the flax egg, date syrup, and vanilla extract, and mix until smooth.
- Slowly add the dry ingredients to the wet mixture while mixing on low. If the dough seems dry, add 1 tablespoon of plant milk at a time until it forms a soft dough. Form the dough into a 1-inch thick disk, wrap it in plastic wrap, and chill in the fridge for at least 1 hour.
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Roll out the dough on a floured surface to about 1/4-inch thickness. Use cookie cutters to create your favorite shapes.
- Place cookies on the baking sheet about 1 inch apart.
- Bake on the center rack for 8–10 minutes for soft cookies, or 12–14 minutes for crispier cookies. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- 1 cup sifted powdered sugar
- 1–2 tablespoons plant milk
- 1/4 teaspoon vanilla extract
