Vegan Gingerbread Cookies
, Updated Oct 13, 2022
This post may contain affiliate links. Please read our disclosure policy.
Vegan Gingerbread Cookies – this easy recipe makes perfect Vegan Gingerbread Cookies that keep their shape and require no chilling! Perfect for making Gingerbread men, Christmas tree decorations or even these adorable mini gingerbread cookie wreaths.
Love spiced cookies? Try my delicious (and vegan) Homemade Biscoff Cookies (a.k.a Speculoos Cookies)!
Post may contain affiliate links. For more information, check my disclosure
Published December 2017, Updated December 2020
I love gingerbread in every shape or form, be it a Gingerbread Cake, Gingerbread Yule Log or cookies of course!
These Vegan Gingerbread Cookies are practically identical to my classic gingerbread cookie recipe – incredibly easy to make, no chill, easy to roll out, keep their shape… but naturally this recipe contains no eggs.
Children will delight in helping to mix the dough, cut out the cookies and decorate them, just watch out they don’t eat them all while your back is turned!
These easy vegan cookies keep very well and are perfect for bundling up to give out as gifts or hung as decorations on your Christmas tree.
You can also use them to decorate your festive bakes like I have done on this Vegan Chocolate Gingerbread Cake – so pretty – or make them into cookie wreaths.
USEFUL EQUIPMENT
The following tools make all the difference in getting your gingerbread men (or gingerbread people, rather) just right!
- Digital scales – I always use these for accurate measuring. If you are using cups to measure the flour, stir it first, then scoop it into the cup with a spoon and level by scraping a knife across the top of the cup.
- A rolling pin with spacing rings – makes rolling out cookies child’s play!
- A selection of cookie cutters – gingerbread men of course but any festive cutters can be used. I used leaf shaped plunge cutters for the cookie wreaths.
- Heavy cookie sheets (trays) that will not warp in the oven
- Oxo Good Grips Baker’s Silicone decorating kit is perfect for piping the icing on Christmas cookies
- A reusable baking liner is fantastic for rolling out the dough on and for baking the cookies.
TIPS AND FAQS
What is a substitute for golden syrup? Lyle’s Golden Syrup is a very common baking ingredient in the UK however it may be hard to source elsewhere. You can make this recipe with light molasses.
Do I need to chill the dough? This dough can be used straight away, no need to chill it first. It’s so easy to roll out and the cut out cookies keep their shape perfectly in the oven! If you do chill the dough make sure to bring it back to room temperature before rolling out again.
How can I store these cookies? Gingerbread cookies keep for several days, with the flavour of the spices coming through more over time. Store them in an airtight container at room temperature.
HOW TO MAKE VEGAN GINGERBREAD COOKIES
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
STEP 1 Preheat the oven to 170C (340F). Combine the flaxseed and hot water and set aside until it swells. This helps bind the cookies but is not essential to the recipe.
STEP 2 Put the golden syrup, treacle and sugar in a large bowl and microwave for short bursts, stirring in between, until the vegan spread has melted. Alternatively put in a saucepan and melt over low heat.
STEP 3 Add the baking soda and all the spices and stir well. Mix in the flax egg until completely incorporated.
STEP 4 Gradually add all the flour, stirring it in, until the dough is fairly firm. Tip the dough onto a lightly floured worktop and gently knead into a ball. Divide the dough into 2-3 chunks, keeping any dough you aren’t using covered.
STEP 4 Roll the dough out to 6mm ( about ¼ inch) on a piece of parchment paper or reusable liner. I find a rolling pin with rings (like the one below) invaluable for rolling out cookie dough.
STEP 5 Cut out the cookies using your favourite cutters. Roll up any scraps to use and continue until you have used up all the dough.
STEP 5 Transfer to a heavy baking sheet and bake for 6-8 minutes for small cookies, 9-14 minutes for larger ones. The cookies will be soft when fresh out of the oven but will harden as they cool.
Gingerbread Wreaths
Turn this dough into adorable wreaths by cutting small shapes and arranging them into a circle, slightly overlapping the edges.
I used a variety of small cookie cutters and sugarcraft plungers, but you can use whatever you have available.
You can see these vegan gingerbread cookies in action as decoration on the vegan chocolate gingerbread cake I posted a couple of days ago.
HAVE YOU MADE MY VEGAN GINGERBREAD COOKIE RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
Vegan Gingerbread Cookies
Video
Ingredients
Vegan Gingerbread Cookies
- 1 ½ tbsp ground flaxseed This is optional!
- 2 tbsp hot water for the flaxseed
- 85 g (⅓ cup) soft light brown sugar
- 200 g (½ cup) golden syrup light molasses
- 2 tbsp treacle dark molasses
- 1½ tsp ground ginger
- 1½ tsp ground cinnamon
- 1 tsp allspice
- ½ tsp ground cloves
- ¼ tsp salt
- 2 tsp bicarbonate of soda baking soda
- 115 g (½ cup) vegan butter room temperature
- 440 g (3½ cups) plain flour plus more for dusting and rolling
Vegan Royal Icing
- 80 ml (⅓ cup) aquafaba
- ½ tsp cream of tartar
- 500 g (4 cups) icing sugar or as much as needed
- 1 tsp vanilla extract optional
Instructions
Gingerbread Cookies
- Preheat the oven to 170C (340F). Combine the flaxseed and hot water and set aside until it swells. This helps bind the cookies but is not essential to the recipe, you can leave it out.
- Put the golden syrup, treacle and sugar in a large bowl and microwave for short bursts, stirring in between, until the vegan spread has melted. Alternatively put in a saucepan and melt over low heat.
- Add the baking soda and all the spices and stir well. Mix in the flax egg until completely incorporated.
- Gradually add all the flour, stirring it in, until the dough is fairly firm. Tip the dough onto a lightly floured worktop and gently knead into a ball. Divide the dough into 2-3 chunks, keeping any dough you aren’t using covered.
- Roll the dough out to 6mm ( about ¼ inch) on a piece of parchment paper or reusable liner. I find a rolling pin with rings (like the one below) invaluable for rolling out cookie dough.
- Cut out the cookies using your favourite cutters. Roll up any scraps to use and continue until you have used up all the dough.
- Transfer to a heavy baking sheet and bake for 6-8 minutes for small cookies, 9-14 minutes for larger ones. The cookies will be soft when fresh out of the oven but will harden as they cool.
Vegan Royal Icing
- Put the aquafaba and cream of tartar in the bowl of your stand mixer. Start beating on medium speed until frothy then gradually add the icing sugar until the icing forms peaks. Mix in the vanilla if using. The icing needs to drip slowly off your spoon. If it is too thick add a few drops of water or lemon juice until you have the desired consistency.
- Transfer the icing to a piping bag or small squeeze bottle and decorate the cookies, leaving the icing to harden before storing.
Gingerbread Wreaths
- Roll the dough out to about 6mm ( about ¼ inch) and cut out a selection of small shapes with floured cookie cutters and sugar craft plunger cutters.
- Trace small circles on baking paper and arrange the cookies in a circle to form small wreaths. Make sure the shapes are overlapping slightly and press their edges to seal.
- Bake for 12-15 minutes, rotating the trays halfway through, until the wreaths start getting coloured at the edges.
- Remove from the oven and transfer to a wide rack to cool completely. Handle the wreaths with care as they can be a little fragile.
- Use within 1-2 days and store in an airtight container.
Notes
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
Wow, that’s such a great idea for gingerbread! You have amazing images 😉
Thanks Laura – you have made my day a little brighter 🙂
I love cooking and love to try new recipe everyday so am always looking for food and cooking blogs!This recipe sounds good and healthy and i would love to try this on new year party.. lovely post !