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Vegan Gingerbread Cookies Recipe

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A plate of decorated plant-based gingerbread biscuits shaped like people, surrounded by festive decor, pinecones, greenery, and a red serviette.
A box of assorted plant-based gingerbread biscuits with white icing smiles sits on a table with festive greenery and berries.

Soft, spiced, and full of festive flavour, these gingerbread cookies are a holiday classic made completely plant-based. Perfect for decorating, gifting, or simply enjoying with a cup of tea.

You will need

Makes 30

  • 3/4 cup (145g) packed light brown sugar
  • 125g vegan block butter, room temperature (see note if using spreadable butter)
  • 1/4 cup (85g) golden syrup, or molasses
  • 2-3 tbsp (30-45g) dairy-free milk, plus more if needed
  • 1 tsp vanilla extract, optional
  • 2 1/2 cups (315g) plain flour, plus more for dusting
  • 1 tbsp ground cinnamon
  • 1 tbsp ground ginger, or less if you prefer a less spicy gingerbread
  • 1/2 tsp ground cloves or ground nutmeg
  • 1 tsp bicarbonate of soda
  • Pinch of salt, if using unsalted butter

For the icing:

  • 2 cups (200g) icing sugar, or more if needed
  • 2-3 tbsp (30-45g) aquafaba (brine from a can of chickpeas) or dairy-free milk, as needed

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Directions

20 mins to prep

mins to bake

  1. Step 1

    Preheat oven to 180°C (conventional) or 160°C (fan). Line 2-3 baking trays with baking paper.

  2. Step 2

    Add the brown sugar and butter to a large bowl or bowl of a stand mixer. Beat until the mixture is light and fluffy. Add the golden syrup, 2 tablespoons of milk and vanilla and beat until well combined.

  3. Step 3

    Add the flour, spices, bicarb and salt and mix until just combined. If you pinch the dough between two fingers, it should stick together without crumbling. If the dough is a bit dry, add a little milk and mix again. If the dough is a bit sticky, add a pinch of flour and mix again.

  4. Step 4

    On a lightly floured surface, roll out the dough so it’s about 5mm thick. Cut into shapes using cookie cutters. Transfer the shaped cookies to your baking trays. Collect the excess dough and repeat.

  5. Step 5

    Bake the cookies for 13-15 minutes (large-sized) or 10-12 minutes (medium-sized) or 7-9 minutes (small-sized). The cookies are ready when they’ve slightly puffed up and their edges look golden brown. Let the cookies completely cool on the baking trays.

  6. Step 6

    To make the icing, add the sugar and 2 tablespoons of aquafaba/milk to a bowl. Mix until it forms a thick paste. Add more sugar for a thicker icing, or liquid for a runnier icing. If you hold a spoon of icing above the bowl, it should drip down in thick ribbons and keep shape for 5-10 seconds.

  7. Step 7

    Place the icing in a piping bag with a fine tip or a ziplock bag with a small corner cut off. Decorate the gingerbread cookies as desired and let the icing set at room temperature for at least 2 hours.

  8. Step 8

    Store cookies at room temperature for 5 days or keep in the fridge for up to 2 weeks.

Variation

These cookies will also work with a cold vegan spreadable butter (not room temperature). This will make your dough softer, so you may need to omit the milk and add a little more flour. 

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