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Vegan Gingerbread Cookies

  • Author: B. Britnell
  • Prep Time: 1 hour 20 minutes
  • Cook Time: 8 minutes
  • Total Time: 1 hour 28 minutes


For the cookies:

  • •3 1/4 cups of all-purpose flour
  • •1/2 cup of packed dark-brown sugar
  • 2 1/2 tablespoons of homemade gingerbread spice**
  • •1/2 teaspoon salt
  • •3/4 teaspoon of baking soda
  • •3/4 cup of vegan butter, softened. I typically use Earth Balance butter sticks when making cookies but their butter out of the tub works just the same.
  • •1 flax egg (1 tablespoon of ground flax seen mixed with 3 tablespoons of water)
  • •1/2 cup unsulfured molasses

For the icing which is optional but yummy!:

  • 1 cup powdered sugar
  • 12 Tablespoons almond milk
  • 1/8 teaspoon vanilla extract


  1. In a large bowl, whisk together the flour, baking soda, salt and gingerbread spice*. Set aside.
  2. In the bowl of a stand mixer using the paddle attachment, beat together the butter and brown sugar until nice and fluffy, about 2 minutes.
  3. Add in the flax egg and molasses and mix until just combined.
  4. While mixing on low speed, gradually add in the flour mixture until it’s all added and the dough is fully mixed.
  5. Divide the dough into thirds and wrap each dough ball in plastic wrap. Place in the fridge to chill for at least an hour but could even chill it overnight.
  6. When ready to roll the dough out, let it sit out on the counter for at least 5 minutes.
  7. Before beginning to roll out, pre-heat oven to 350 degrees F.
  8. On a generously floured surface and with floured hands and rolling pin, roll out one of your thirds of dough. You can make this a bit easier by rolling it out on parchment paper. You want the dough to be about 1/8th of an inch thick before cutting out the shapes.
  9. If you had to work the dough a lot with your hands before rolling it out and cutting the shapes, you might want to put the rolled out dough back in the fridge for a few minutes before cutting your shapes out.
  10. Cut shapes out and place them on a lined baking sheet. You can place these relatively close together since they don’t spread much at all.
  11. Bake for 7-9 minutes. Let cool completely.
  12. When ready to decorate, whisk together the frosting ingredients in a small bowl and then transfer the frosting to a small baggie. Cutting a small hole in the corner of the bag and pipe your frosting onto the cookies.
  13. ENJOY!!


**If you don’t want to make a whole batch of the spice just for this recipe, you can substitute the 2 1/2 tablespoons of gingerbread spice with 1 tablespoon of cinnamon, 1 tablespoon of ginger, 1/2 teaspoon of clove, 1/2 teaspoon of all spice, 1/2 teaspoon of nutmeg.

Adapted from