Get your kids in the kitchen with these classic vegan gingerbread cookies! Easy to make, these cookies are full of ginger spice and everything nice. Perfect for any holiday gathering, or just to enjoy with your kids and a tall glass of almond milk. Naturally dairy free, egg free, and nut free.
I love making vegan gingerbread with my kids every year, and decorating them with all sorts of fun designs! For more vegan cookies, try these classic chocolate chip cookies (my favorite), holiday sandwich cookies with vegan marshmallows, and these gluten free pumpkin cookies. Then head over to this list of 20+ vegan Christmas cookie recipes for more.
Table of contents
Baking with family is important
Making gingerbread cookies is a family affair.
Maybe it’s because I can’t imagine rolling out enough dough to make 2 ½ dozen cookies by myself. Or perhaps I can’t fathom going through the cookie process without scolding a child to STOP EATING THE DOUGH for goodness sake and to pretty please stop teasing your sister. *sigh*
It’s the little things that make the holiday season.
But if you’re like me, and you cherish the time spent with your children doing #alltheholidaythings, even when that time won’t always resemble the front of a Christmas card, then you’ll want to get in the kitchen and make this vegan gingerbread.
Because these cookies are worth every speck of flour on your floor and the multiple cycles of switching pans from the oven. They’re worth every ounce of energy it takes to roll out the ginormous sized dough and yes, it’s even worth any family arguments that occur when you’re making them.
This recipe is not only CLASSIC GINGERBREAD, but it’s classically vegan too.
One day, in year 2090-something, people will be surfing the internet looking for classic vegan gingerbread cookies. Cuz yeah it’s a thing. We want to have our classic cookie and have it be made with no animal products AND eat it too…so there.
Why this recipe works
This vegan gingerbread recipe was adapted from a classic cookbook that has been sitting on my shelf and is very dirty, covered with years of happy mistakes and successful failures, all in the form of food bits and stains. The book is Betty Crocker, and yeah, even though she is 100% fictional, her recipes are 100% facts.
And I love giving them a vegan upgrade.
Especially the gingerbread, which I tweaked by swapping out the shortening for vegan butter, as well as upping the ground ginger to a reasonable amount, because hey, it’s GINGERbread not ASSORTEDSPICESbread.
I also topped these cookies with my own royal icing, which I sort of came up with my combining common sense with memory.
The result is a family classic that is sure to please all your little ones while simultaneously making you exhausted. But like a good exhausted.
But if you cannot wrap your head around rolling out dough and making icing and going through all the trouble of creatively thinking of ways to decorate your gingerbread people, then just shape these into regular ol’ cookies and bake them. No fuss. You can dip them in icing OR just eat them– they’re that good.
Please mama, let your kids help
And when your child asks if they can decorate the vegan gingerbread men (and ladies!), please do me a favor: just let them. I mean yeah, they aren’t going to look “as pretty” or be done in any kind of cleanly manner, but it will bring your child joy.
And even if that joy is only for a second, before you realize they have dumped half the icing on the dog and you lose your mind, it’s worth it.
Because that’s the point of making gingerbread cookies. It’s not just about how amazing the cookies are, but how amazing your kids are. Underneath every argument or giggle or joke is a living, breathing, amazing human being that is truly a holiday gift. As parents we can sometimes forget this when we are sweeping bits of flour off the floor for the third time that day.
But in the midst of all of this, can you stop and be grateful? Be grateful you have the chance to make cookies with your kids, and yeah, even be grateful for sweeping the floor. It’s all perspective after all.
I hope you have a beautiful holiday season, and give this recipe a go. You won’t be sorry, but you may be tired. And when you’re blessed with a family that loves you, that is an okay thing to be.
Recipe ingredients
- All-purpose, unbleached flour. I use King Arthur’s Flour or Bob’s Red Mill. Using all-purpose flour is ESSENTIAL for making perfect roll out cookies. That being said, check the FAQs for instructions of gluten free baking.
- Brown sugar.
- Vegan butter. I use Earth Balance brand, and prefer buying the sticks for easy measuring.
- Molasses.
- Spices: ground ginger, allspice, cloves, and cinnamon.
- Baking soda.
- Salt. I use Himalayan pink salt.
- Powdered sugar. Be sure to use organic, since non-organic may be processed with bone char.
- Lemon juice.
- Filtered water. Room temperature or cold work here.
How to make it
- In a stand mixer using the paddle attachment (or in a large bowl with electric beaters if doing by hand), cream together brown sugar and vegan butter on low speed.
- Slowly stir in molasses, followed by water, keeping the mixer running. Next, add in the baking soda and all the spices. Lastly, pour in the flour and beat until combined well. Dough should be stiff, NOT runny.
- Remove dough and shape into a ball. Wrap with plastic wrap and place in the refrigerator for at least 2 hours. When I make gingerbread, I like to make it the night before and keep it refrigerated overnight. If you leave it in the fridge overnight, place on the counter to soften for about 15 minutes before you try to roll it out.
- Once you are ready to roll, preheat oven to 350° F (176° C).
- Remove plastic wrap. On a floured surface, roll dough ¼ inch thick. Personally, I like to split my dough ball into a few pieces (giving each one to one of my kids to roll out), instead of trying to roll one big piece of dough. Cut out gingerbread people using a shaped cutter, then place them about 2 inches apart on a cookie sheet lined with parchment paper.
- Bake for about 9-10 minutes for a crunchy on the outside but soft on the inside cookie. For REALLY crunchy cookies, cook for 11 minutes. Allow cookies to cool on rack before frosting.
- To frost, first mix royal icing ingredients in a stand mixer (or a medium mixing bowl with electric beaters) and transfer to a piping bag. If you don’t have a piping bag, you can always use a freezer bag with the tip snipped off. Pipe designs onto cookies and GET CREATIVE! Then, please EAT them like a child would, starting with biting off their little legs…no shame. This frosting recipe is good for little cookie details. Want buttercream instead? Check out this recipe here. Enjoy!
Frequently Asked Questions
If you want to make these in advance, you can keep the dough in the fridge for 3-5 days before rolling it out! Just make sure it is well-wrapped. Before rolling, allow the dough to sit out on the counter for 15 minutes beforehand, to make the process easier.
YES! Treat vegan butter just like regular butter. I like buying the sticks of vegan butter (Earth Balance brand), which makes measuring easier. Let the sticks sit out on the counter for 15 minutes before using.
Honestly, I think vegan butter is the best way to go, for rolling purposes. You MAY be able to use coconut oil, but keep in mind that once you pop it in the fridge, the coconut oil will make the dough harden more than vegan butter. If you do try using coconut oil, I would let it soften on the counter for at least 30 minutes before trying to roll. Using any other oil I think will make the dough too runny and not “doughy”.
Absolutely! And to make it easier for measuring, check out the serving section on the recipe card below. You will see that within “Servings: 2 dozen cookies,” the 2 in underlined. With your mouse, hover over the 2, and a slide will pop up; move the slider down to read “1 dozen cookies”, and the measurements will be converted for you!
Molasses is a key ingredient for gingerbread, so to substitute will be changing the flavor (and texture) of the dough. That being said, I have found a few promising substitutes for molasses, and you can check it out by clicking here.
Yes, BUT you most likely will not be able to roll them out– the gluten is really what holds this dough together for rolling and cutting out shapes. If you must do gluten free, I suggest making drop cookies instead (which means you’ll skip instructions 2-4). Mix the cookie batter using gluten free flour, then drop in spoonfuls on a baking sheets. Bake at 350 for 8-10 minutes. You can then let them cool and frost them (or dunk them in frosting!).
Allergy Information
- These gingerbread cookies are 100% vegan, meaning they are egg free and dairy free. They are also naturally nut free, and soy free when using Earth Balance soy-free butter (that’s the red container).
More vegan cookie recipes
- Classic Vegan Chocolate Chip Cookies
- Holiday Sandwich Cookies with Vegan Marshmallows
- Gluten Free Vegan Pumpkin Cookies
- 20+ Vegan Christmas Cookie Recipes
Reader’s gingerbread pictures
I LOVE seeing all the pictures from readers on Pinterest who have made this gingerbread cookie recipe! Here are a few of my favorites:
Classic Vegan Gingerbread Cookies
Ingredients
For the Cookies:
- 1 cup brown sugar, packed
- ⅓ cup vegan butter, softened (such as Earth Balance brand)
- 1 ½ cups molasses
- ⅔ cup filtered water
- 2 teaspoons baking soda
- 3 teaspoons ground ginger
- 1 teaspoon salt (I use Himalayan pink salt)
- 1 teaspoon ground allspice
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 7 cups unbleached, all-purpose white flour
For the Royal Icing
- 3 cups vegan powdered sugar
- 2 teaspoons lemon juice
- 2 tablespoons filtered water
Instructions
- In a stand mixer using the paddle attachment (or in a large bowl with electric beaters if doing by hand), cream together brown sugar and vegan butter on low speed.
- Slowly stir in molasses, followed by water, keeping the mixer running. Next, add in the baking soda and all the spices. Lastly, pour in the flour and beat until combined well. Dough should be stiff, NOT runny.
- Remove dough and shape into a ball. Wrap with plastic wrap and place in the refrigerator for at least 2 hours. When I make gingerbread, I like to make it the night before and keep it refrigerated overnight. If you leave it in the fridge overnight, place on the counter to soften for about 15 minutes before you try to roll it out.
- Once you are ready to roll, preheat oven to 350° F (176° C).
- Remove plastic wrap. On a floured surface, roll dough ¼ inch thick. Personally, I like to split my dough ball into a few pieces (giving each one to one of my kids to roll out), instead of trying to roll one big piece of dough. Cut out gingerbread people using a shaped cutter, then place them about 2 inches apart on a cookie sheet lined with parchment paper.
- Bake for about 9-10 minutes for a crunchy on the outside but soft on the inside cookie. For REALLY crunchy cookies, cook for 11 minutes. Allow cookies to cool on rack before frosting.
- To frost, first mix royal icing ingredients in a stand mixer (or a medium mixing bowl with electric beaters) and transfer to a piping bag. If you don't have a piping bag, you can always use a freezer bag with the tip snipped off. Pipe designs onto cookies and GET CREATIVE! Then, please EAT them like a child would, starting with biting off their little legs…no shame. This frosting recipe is good for little cookie details. Want buttercream instead? Check out this recipe here. Enjoy!
Notes
- Yay for gingerbread! This recipe makes approximately 2-2 ½ dozen cookies, depending on the size of your cookie cutters.
- If you’re looking for the perfect cookie cutters (and what I used for this post), you can visit them on Amazon by clicking here.
- These classic gingerbread cookies make excellent gifts too!
Nutrition Information
Thank you for taking the time to invest in your health and happiness!
Jesus said unto him, Thou shalt love the Lord thy God with all thy heart, and with all thy soul, and with all thy mind. This is the first and great commandment. And the second is like unto it, Thou shalt love thy neighbour as thyself. Matthew 22: 37-39
Gwen
Hi Randi,
Great recipe! I followed it, but minus the Allspice (a long story…) and chilled them longer than overnight. It is a very thick dough, but rolled out great. My learning: gingerbread can be too thick, but never too thin, but tastes great at any width. For my next recipe, I’ll focus on thickness quality control! 🙂 Also maybe practice making better (rounder, neater) dots for gingerbread people buttons and eyes!
Thank you for showing me this great vegan baking recipe. I usually abstain from refined sugar, but these are great.
I’ll make another batch.
Happy holidays!!!
Gwen
Toronto, Canada
Ps. I posted your website on my Facebook account and included a link to the recipe/your web site with each box given to neighbours. Let me know what else promotes you well. Just am not on Instagram. Cheers!
Randi Tisdall
Oh thank you so much Gwen! That is perfect!! I’m so glad you enjoyed the gingerbread cookies and gave them to neighbors- what a sweet idea! Really appreciate the share and your input on this recipe, so helpful! Merry Christmas and God bless.
Yngrid
Hii, I’m from Brazil and I’m very excited to try this recipe. I’ve seen these gingerbread cookies on TV since I was a kid, but I never tried it. Now I wanna try to make this recipe, but I learned that 1 cup can vary in milliliters. How many milliliters is the cup you used?
Randi Tisdall
Hi Yngrid! Looking at the cup I have, 1 cup equals 250 milliliters. Hope that helps, and that you can make this recipe!
Haleigh
Hi Randi,
My 9 month old has a condition called fpies, and still can’t take any elemental formula. Long story short, she even reacts to things in my breastmilk, so I’ve been on an extremely limited diet. Just have to share how happy I was to find this recipe. I subbed the flour for a paleo blend of coconut, tapioca, almond and arrowroot (bobs red mill paleo gluten free flour) and it worked wonderfully! Your recipe gave me something to look forward to, made enough little cookies to snack on when I need a pick me up!
Randi Tisdall
Hi Haleigh! I’m SO glad that these cookies helped! I know that can be a real struggle when breastfeeding, and I applaud you for trying to do your best with your diet for your baby. Also, cookies always make things better lol. Thanks so much for stopping by and sharing. Sending love and hugs!
Teresa
I’m short on time, I broke my dough into 3 pieces to speed the chillin process. If I use the freezer how long should it stay in there for?
Randi Tisdall
Hi Teresa, I’ve never placed my dough in the freezer so I really can’t give you an exact time- I would just make sure it doesn’t freeze into a solid block! Maybe 30 min-1 hour? I’d love to hear how this turns out, thanks!
Erika
could i do without the mixer?
Randi Tisdall
Hi Erika, check the directions for instructions on doing this by hand with hand beaters.
Kristen
I’ve never used the vegan butter before. Should that he softened prior to using?
Randi Tisdall
Hi Kristen, great question! Yes, you can leave the vegan butter out on the counter to soften. That will make it easier to mix, especially if you’re using hand beaters. But when I use my stand mixer, I find that I don’t always have to soften the butter. I will add this in the notes, thank you!
Mona
Can the molasses be substituted?
Randi Tisdall
Hi Mona! I have suggested using treacle to other users before, but you can read the reviews to see another readers experience with that. After looking into it further, I found a few promising substitutes for molasses, and you can check it out by clicking here. Hope that helps!
Shari
Could I make these with gf 1:1 flour??
Also, do you see any issue with cutting the recipe in half?
Thank you!
Randi Tisdall
Hi Shari, good question! I have never made these gluten-free, the concern being that they will not roll properly. That being said, if you have the patience and the time, it doesn’t hurt to try! Halfing the recipe for a gf version is a great place to start. You may have trouble rolling them, but you could always just shape them into regular cookies and bake. Hope this helps!
Jaime
Made these tonight sans electric mixer. My butter was Nuttlex brand and I subbed treacle in place of molasses. The wet ingredients split when I added the water but stirring over a basin of warm water solved that problem!! I liked the flavour and colour of the gingerbread once baked but did find the texture of the cookie quite dense and dry. I tried to play around with the rolling thickness and settled on a slightly thinner cookie which gave enough crunch but didn’t dry out the middle too much. Wondering if my cookie dough was over handled? I also halved the icing recipe as I was planning on doing half tomorrow but have no idea how the recipe would work. My first attempt left the icing more akin to a dough but was easily fixed by adding more water. So hard to find a vegan recipe that produces cookies which look and taste so close to the non/vegan version. Thank you !!
Randi Tisdall
Hi Jaime thanks for your feedback! I’ve never used straight treacle before, so while I’ve mentioned that it could possibly be a good substitute (since it is the British equivalent), there are various types of treacle, so I would guess that this may be why your dough turned out dry. Next time, I would try using black strap molasses. And if it seems like it will be dry, a splash of water doesn’t hurt! Thanks again for sharing your experience using treacle though!
Alison
These cookies are cute, delicious, and healthy! The perfect combination. My kids loved them too! Thank you for the awesome recipe!
Randi Tisdall
Oh wonderful! Thanks so much Alison, I’m so glad you enjoyed them!
Shelby McDonald
I think next time I will do 1/2 to a 1/3 of the amount of molasses, it’s a nice flavor to start and then it’s almost over powering molasses Flavor, which blows my mind because I love molasses, I only did 1 cup of molasses other wise I loved the cookies, easy to roll, easy to cook and the royal icing is amazing!! Will do these again
Randi Tisdall
Thank you Shelby!
Bárbara Vela
Hi!
I want to know if it is possible to use common all purpose flour instead of using unbleached flour because I cant found it in my country and I would also like to know if it is possible to replace molasses with another type of syrup.
Thanks 🙂
Randi Tisdall
Hi there! Yes, you can use the bleached flour if that’s all you have access to! Although if you are able to order unbleached online in the future, I highly encourage it! As far as molasses, molasses is one of the key ingredients in making gingerbread, and gives it a certain flavor. The only thing I can think of using to substitute is treacle, since that is a British equivalent of molasses. I hope you are able to make these!
Meredith
Hi there,
I just want to confirm that this recipe calls for 7 cups flour?
Thank you,
Meredith
Randi Tisdall
Hi Meredith! Yes, the recipe requires 7 cups of flour- that’s for 2 dozen gingerbread cookies. If you make this recipe I’d love to hear the results!
Luana
Hi! I was wondering if there’s anything to substitute the vegan butter with? Thank you!
Randi Tisdall
Hi there! That’s a good question! Honestly, I think vegan butter is the best way to go, for rolling purposes. You MAY be able to use coconut oil, but keep in mind that once you pop it in the fridge, the coconut oil will make the dough harden more than vegan butter. If you do try using coconut oil, I would let it soften on the counter for at least 30 minutes before trying to roll. Using any other oil I think will make the dough too runny and not “doughy”. I hope this helps! If you try an alternative, I’d love to hear how it goes!
Vanessa
How long can i keep the dough in the fridge?
Randi Tisdall
Hi Vanessa! If you keep the dough well wrapped, it should be good for 3-5 days in the refrigerator. Just make sure to let it soften on the counter for 15 minutes before rolling. Personally, I like to make mine one day ahead of time and keep it overnight in the fridge.
Hope this helps! If you make these, I’d love to hear how it turns out!
Newton
These are tasty, but…my batch made SIXTY TWO “normal cookie cutter” sized cookies that baked up to about 1/2-3/4” tall. Thank goodness I didn’t double the recipe!