Vegan Gingerbread Cookie recipe that doesn't require chilling, rolls out like a dream and holds its shape. Perfect for Gingerbread men, tree decorations or a cookie wreath.
Prep Time15 minutesmins
Cook Time10 minutesmins
Total Time25 minutesmins
Course: Christmas cookies
Cuisine: Vegan
Keyword: Best Vegan Gingerbread Cookie Recipe, Vegan Gingerbread Cookies
440g(3½ cups) plain flourplus more for dusting and rolling
Vegan Royal Icing
80ml (⅓ cup) aquafaba
½tspcream of tartar
500g(4 cups) icing sugar or as much as needed
1tspvanilla extractoptional
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.
Video
Notes
Store in an airtight container as moisture will make them soften over time.