Vegan Gingerbread Cookies
This is my family’s classic gingerbread cookie that’s become a holiday tradition! These vegan gingerbread cookies come out perfectly soft in the middle, with a little crisp on the edges. They’re packed with delicious ginger, nutmeg, and perfectly spiced!
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When I think of the holidays, I instantly think about Gingerbread cookies! They’re my favorite holiday cookie that I love baking as well as decorating. I’ve been tweaking this recipe for a few years and have finally come up with the perfect version that makes the most soft and delicious vegan gingerbread cookies!
What Are Gingerbread Cookies?
Gingerbread cookies are a baked cookie that’s made with nutmeg, ground ginger, cinnamon, ground cloves and molasses. They’re usually served around the holidays and are made into different characters like Snowmen, Snowflakes and Gingerbread men or can be used to make a Gingerbread house!
Are Gingerbread Cookies Vegan?
Traditionally gingerbread cookies aren’t vegan because they contain dairy butter, but with 1 simple swap they can easily become a plant based treat! This recipe swaps out butter for vegan butter (I like to use this one) to make it a 100% vegan recipe.
Are Gingerbread Cookies and Ginger Snaps the same?
Both Gingerbread cookies and Ginger Snaps are similar, but Ginger Snaps are more crisp. Gingerbread cookies tend to be a little softer.
Ingredients
To make this recipe you’ll need:
- All Purpose Flour
- Baking Powder
- Salt
- Spices: cinnamon, ground cloves, nutmeg, ground ginger
- Vegan butter at room temperature (I like to use Miyoko’s brand, which can be found at Target and Whole Foods) – this can be swapped out for regular butter if you don’t want to make this vegan
- Brown sugar
- Molasses
- Vanilla extract
Gingerbread Cookie Equipment
- Cookie Cutters – I like this cute holiday variety set. I also love these fun llama and cat cookie cutters I found at Target.
- Rolling Pin – I love this classic wooden one because it’s easy to clean, but any type will do!
- Mixer – I like to use a KitchenAid Stand Mixer but a hand mixer will also work nicely
Instructions
PREPARE THE DOUGH
- In a medium bowl, mix together the all purpose flour, baking powder, salt, cinnamon, ground cloves, nutmeg and ground ginger. Set aside.
- In a separate large bowl, beat the room temperature butter and brown sugar together until creamy (this should take about a minute or two).
- Slowly add in the molasses and vanilla into the butter mix and mix together until combined, about 3-4 minutes.
- Slowly mix in the flour mixture with the butter mix and stir until completely combined. This will form the dough.
- Take the dough out of the bowl and separate into two equal size balls and wrap in plastic wrap. Refrigerate for at least 3 hours or a maximum of 2 days.
BAKING THE GINGERBREAD COOKIES
- When you’re ready to bake cookies, preheat the oven to 350 degrees.
- Spray a cookie with non-stick cooking spray or line with non-stick aluminum foil.
- On a floured surface, roll out the cookie dough (I like to put down a layer of parchment paper to keep my countertop clean). Roll the dough to be about 1/8 inch thick. Using cookie cutters, form cookies and place on the cookie sheet, leaving about 1/2 inch in between each cookie. Do this until you have about 36 cookies – you will need to cook them in multiple batches.
- Bake the cookies for 10-12 minutes or until golden brown and allow cookies to completely cool before decorating.
Gingerbread Cookie Nutrition Information
Nutrition will vary depending on the brands of ingredients you use, but generally:
Serving Size 1 cookie
Number of Servings 36
Calories 112 – Total Fat 4 grams – Saturated Fat 2 grams – Trans Fat 0 grams – Unsaturated Fat 1 grams – Cholesterol 10 milligrams – Sodium 110 milligrams – Carbohydrates 18 grams – Fiber 0 grams – Sugar 9 grams – Protein 1 grams
Tips for Making Vegan Gingerbread Cookies
- Gingerbread cookies come out the best when you let the dough chill for at least 3 hours (or more). This helps the dough not be crumbly and easy to roll out.
- When rolling out the dough, I like to use a piece of parchment paper underneath to keep my counters clean.
- This recipe can also be used to make gingerbread houses! Prepare the dough the same way and just use a gingerbread house cutter like this one instead of cookie cutters.
Related Post: 25 Delicious Gluten Free Cookie Recipes
How to Store Leftover Gingerbread Cookies
Leftover cookies should be stored in an airtight container for up to 4 weeks.
How to Freeze Gingerbread Cookie Dough
This recipe makes a lot of cookies so what I like to do is freeze half the batch of dough for later. When I freeze, I’ll wrap in an airtight plastic wrap (I like to use this one) and then place into a freezer bag.
When I’m ready to bake cookies, take the frozen gingerbread cookie dough out of the freezer and thaw in the fridge for 24 hours. The dough will thaw and be easy to roll out and then ready to bake!
More Holiday Recipes
Slow Cooker Crustless Apple Pie
Vegan Gingerbread Cookies
Equipment
Ingredients
- 3 1/4 cups all purpose flour
- 2 tsp baking powder
- 3/4 tsp salt
- 1 tbsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp nutmeg
- 1 tbsp ground ginger
- 3/4 cup vegan butter room temperature
- 3/4 cup light brown sugar
- 3/4 cup molasses
- 1 tsp vanilla extract
Instructions
- Prepare the dough
- In a medium bowl, mix together the all purpose flour, baking powder, salt, cinnamon, ground cloves, nutmeg and ground ginger. Set aside.
- In a separate large bowl, beat the room temperature butter and brown sugar together until creamy (this should take about a minute or two).
- Slowly add in the molasses and vanilla into the butter mix and mix together until combined, about 3-4 minutes.
- Slowly mix in the flour mixture with the butter mix and stir until completely combined. This will form the dough.
- Take the dough out of the bowl and separate into two equal size balls and wrap in plastic wrap. Refrigerate for at least 3 hours or a maximum of 2 days.
Baking the Gingerbread Cookies- When you’re ready to bake cookies, preheat the oven to 350 degrees.
- Spray a cookie with non-stick cooking spray or line with non-stick aluminum foil.
- On a floured surface, roll out the cookie dough (I like to put down a layer of parchment paper to keep my countertop clean). Roll the dough to be about 1/8 inch thick.
- Using cookie cutters, form cookies and place on the cookie sheet, leaving about 1/2 inch in between each cookie. Do this until you have about 36 cookies – you will need to cook them in multiple batches.
- Bake the cookies for 10-12 minutes or until golden brow and allow cookies to completely cool before decorating.
Notes
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