introduction
These Vegan Gingerbread Cookies are crisp at the edges, tender inside, and warmly spiced — made without butter or eggs and naturally suited to holiday baking and everyday snacking. They rely on pantry staples like molasses, brown sugar, and warming spices for classic gingerbread flavor.
why make this recipe
This recipe is quick, reliable, and vegan-friendly, delivering the same nostalgic gingerbread taste without animal products. It’s great for cookie swaps, decorating with the kids, or making ahead for parties. If you love classic holiday cookies but want a plant-based version, this is an easy go-to that pairs well with a traditional gingerbread recipe for variety.
how to make Vegan Gingerbread Cookies
Follow the simple steps below to make the dough, cut shapes, and bake:
Ingredients :
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup brown sugar
- 1/2 cup molasses
- 1/2 cup vegetable oil
- 1 tablespoon apple cider vinegar
Directions :
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, whisk together the flour, baking soda, spices, and salt.
- In another bowl, mix the brown sugar, molasses, vegetable oil, and apple cider vinegar until well combined.
- Gradually mix the dry ingredients into the wet ingredients until a dough forms.
- Roll out the dough on a floured surface and cut into desired shapes.
- Place cookies on a baking sheet lined with parchment paper.
- Bake for 8-10 minutes, or until edges are firm.
- Allow cooling before decorating or serving.
how to serve Vegan Gingerbread Cookies
Serve them plain, dusted with powdered sugar, or decorated with vegan royal icing. They pair beautifully with plant-based hot chocolate, coffee, or spiced apple cider. Arrange on a platter for parties or package in cellophane bags with ribbon for gifts.
how to store Vegan Gingerbread Cookies
- Room temperature: Store in an airtight container for up to 5 days.
- Longer storage: Freeze cooled cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
tips to make Vegan Gingerbread Cookies
- Chill the dough 30 minutes if it seems sticky; that makes cutting cleaner shapes.
- Use a mix of ground ginger and a pinch of cloves for deeper spice.
- Roll dough between parchment paper to avoid sticking and reduce flour use.
- Don’t overbake — remove when edges are set for a tender center.
- For sturdier cookie cutouts (for hanging ornaments), roll slightly thicker and bake until firm.
variation (if any)
- Chewy version: Add 1–2 tablespoons plant-based milk and reduce baking time slightly.
- Spiced upgrade: Add 1/4 teaspoon ground cloves or allspice.
- Gluten-free: Substitute a 1:1 gluten-free flour blend and watch texture; you may need an extra tablespoon of liquid.
FAQ
Q: Can I substitute the molasses?
A: Molasses provides signature flavor and color; swapping with maple syrup will change taste and texture, but it can work in a pinch.
Q: What vegan icing works best?
A: A simple vegan royal icing made from powdered sugar, a little plant milk, and a splash of lemon juice works well for decorating.
Q: Can I make the dough ahead?
A: Yes — refrigerate for up to 48 hours or freeze balls of dough for up to 3 months.
Conclusion
For more inspiration and alternative vegan gingerbread techniques, see this detailed guide: Vegan Gingerbread Cookies – Loving It Vegan
Vegan Gingerbread Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, whisk together the flour, baking soda, spices, and salt.
- In another bowl, mix the brown sugar, molasses, vegetable oil, and apple cider vinegar until well combined.
- Gradually mix the dry ingredients into the wet ingredients until a dough forms.
- Roll out the dough on a floured surface and cut into desired shapes.
- Place cookies on a baking sheet lined with parchment paper.
- Bake for 8-10 minutes, or until edges are firm.
- Allow cooling before decorating or serving.
