Vegan Gingerbread Cookies – Cozy, Spiced, and Easy to Make

These vegan gingerbread cookies bring all the warm, cozy flavors of the holidays without any dairy or eggs. They’re soft in the center, lightly crisp at the edges, and full of ginger, cinnamon, and molasses. The dough is easy to work with, so you can roll and cut shapes without stress.

Whether you’re baking with kids or stocking a cookie tin for friends, this recipe delivers classic flavor and a beautiful finish. They’re simple, festive, and just sweet enough to feel special.

Why This Recipe Works

• Molasses adds depth: It gives the cookies that signature gingerbread color and a rich, caramel-like sweetness.
• Vegan butter keeps them tender: You get a soft bite and crisp edge, just like traditional gingerbread, without dairy.
• Brown sugar equals chew: It locks in moisture and enhances the spice profile.
• Chilled dough = clean shapes: Chilling firms the fat so your cookies hold their edges and bake evenly.
• Balanced spices: Plenty of ground ginger plus cinnamon, nutmeg, and cloves create warmth without overwhelming bitterness.

Ingredients

• 2 1/4 cups (280 g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 2 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 cup (113 g) vegan butter, softened
• 1/2 cup (100 g) packed brown sugar
• 1/3 cup (80 ml) unsulphured molasses (not blackstrap)
• 2 tablespoons non-dairy milk (oat, almond, or soy)
• 1 teaspoon vanilla extract
• Optional for rolling: granulated sugar
• Optional for icing: 1 cup powdered sugar, 1–2 tablespoons non-dairy milk, 1/2 teaspoon vanilla

Step-by-Step Instructions

1. Whisk the dry ingredients: In a medium bowl, whisk flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Set aside.
2. Cream butter and sugar: In a large bowl, beat vegan butter and brown sugar until light and fluffy, about 2–3 minutes.Use a hand mixer or stand mixer.
3. Add liquids: Beat in molasses, non-dairy milk, and vanilla until smooth. The mixture may look slightly separated; that’s fine.
4. Combine: Add the dry ingredients to the wet mixture. Mix on low until the dough forms and no streaks of flour remain.It should be soft but not sticky.
5. Chill the dough: Divide the dough in half, flatten into discs, wrap tightly, and refrigerate for at least 1 hour. Cold dough is essential for rolling clean shapes.
6. Preheat and prep: Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
7. Roll the dough: On a lightly floured surface, roll one disc to about 1/4 inch (6 mm) thick. Keep the unused disc in the fridge.
8. Cut shapes: Use cookie cutters (gingerbread people, stars, trees).Transfer shapes to the baking sheets, leaving about 1 inch of space. Re-roll scraps as needed.
9. Bake: Bake for 8–10 minutes for softer cookies or 10–12 minutes for crisp edges. Look for dry tops and slightly firm edges.
10. Cool: Let cookies rest on the baking sheet for 5 minutes, then move to a wire rack to cool completely.
11. Optional icing: Whisk powdered sugar, non-dairy milk, and vanilla until smooth and pipe or drizzle over cooled cookies. Let set before storing.

Storage Instructions

• Room temperature: Store in an airtight container for up to 1 week.Add a slice of bread to the container to keep cookies soft.
• Freezer (unbaked): Freeze cut cookie shapes on a sheet until solid, then bag for up to 2 months. Bake from frozen, adding 1–2 extra minutes.
• Freezer (baked): Freeze cooled cookies in layers with parchment between. Thaw at room temp.Add icing after thawing for best texture.

Why This is Good for You

• Ginger supports digestion: Ground ginger adds warmth and may help soothe an uneasy stomach.
• Spices with benefits: Cinnamon and cloves bring aroma and are packed with antioxidants.
• Dairy-free and egg-free: Gentle on those with dairy or egg allergies and easy to share at gatherings.
• Customizable sweetness: You control the sugar and icing, which keeps the cookies balanced and not overly sweet.

Pitfalls to Watch Out For

• Skipping the chill: Warm dough spreads and loses shape. Chill at least 1 hour, or 20 minutes in the freezer if you’re in a rush.
• Using blackstrap molasses: It’s too bitter for most cookies. Use unsulphured regular molasses.
• Overbaking: Gingerbread firms as it cools.Pull them when the centers look set but not dark.
• Too much flour: Overpacking flour makes dry, tough cookies. Weigh your flour or fluff and spoon it into the cup, then level.
• Overmixing: Once flour is added, mix just until combined to avoid a dense texture.

Variations You Can Try

• Gluten-free: Swap in a 1:1 gluten-free baking flour blend that contains xanthan gum. The dough may need 1–2 teaspoons more milk.
• Chewy drop cookies: Skip rolling.Scoop dough into balls, roll in sugar, and bake 9–11 minutes for soft, crackly tops.
• Extra spice: Add a pinch of black pepper for that old-fashioned, snappy heat.
• Citrus twist: Stir in 1 teaspoon orange zest to the dough or icing for brightness.
• Maple icing: Replace some milk in the icing with maple syrup for a cozy finish.
• Chocolate-dipped: Dip half the cooled cookie in melted dairy-free dark chocolate and sprinkle with crushed candy canes.

FAQ

Can I make the dough ahead of time?

Yes. Wrap the dough tightly and refrigerate for up to 3 days, or freeze for up to 2 months. Let chilled dough sit at room temperature for 10–15 minutes before rolling.

What if I don’t have vegan butter?

Use refined coconut oil for a neutral flavor.

Start with slightly less (about 7 tablespoons) since coconut oil is firmer when chilled. The cookies will be a touch crisper.

How do I keep the cookies soft?

Bake on the shorter end of the time range and store them in an airtight container with a slice of bread. The bread gives up moisture and keeps the cookies tender.

Can I reduce the sugar?

You can cut the brown sugar to 1/3 cup.

The cookies will be less chewy and slightly drier, but the molasses helps keep them flavorful.

What cookie cutters work best?

Metal cutters with sharp edges give the cleanest shapes. Dip them in flour between cuts to prevent sticking.

Why did my cookies spread?

Your dough may have been too warm, or you may have added too little flour. Chill the cut shapes for 10 minutes before baking and make sure you measured the flour correctly.

Can I make them oil-free?

You can try using a thick almond butter or a mix of applesauce and almond butter, but the texture will be cake-like and less crisp.

Vegan butter gives the most classic result.

What’s the best molasses to use?

Use unsulphured regular molasses. Avoid blackstrap for this recipe—it’s strong and can make the cookies taste bitter.

Final Thoughts

These vegan gingerbread cookies check every box: easy to make, warmly spiced, and perfect for decorating. With a simple dough and a short chill, you get bakery-style shapes and a soft, cozy bite.

Keep a batch in the freezer for quick baking, or gift them in tins with a little icing and sparkle sugar. Whether it’s a holiday tradition or a cold-weather treat, this recipe delivers reliable, festive cookies every time.