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Vegan Gingerbread Cookies

By Sara Kidd December 1, 2022 20 Comments

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Vegan gingerbread cookies by sara kidd this recipe

Christmas is coming and we all know it’s the biggest baking season of the year. I’m obsessed with anything that’s ginger flavoured so why not make some vegan gingerbread cookies. I’m also planning on making a gingerbread bundt cake later this month and I will use these cookies as decoration. These cookies are so easy the kids can make them and you can also make the dough ahead of time and just leave it to chill in the fridge until you’re ready to bake them.

You don’t have to be an expert cookie decorator. Making two little dots for eyes and a swipe for a mouth is super easy. The ginger in this recipe is strong, so if you prefer a less gingery flavour, leave out half a tablespoon.

What are the ingredients for these vegan gingerbread cookies (including icing)?

Vegan gingerbread cookies ingredients by sara kidd

Vegan Gingerbread Cookies

  • Flaxseed egg (ground flaxseed and water)
  • Vegan butter (I like using Naturil block butter as it’s got a great flavour)
  • All purpose plain flour
  • Baking soda
  • Dark brown sugar
  • Molasses
  • Golden Syrup
  • Ground ginger, cinnamon, nutmeg, cloves, all spice
  • Salt

Vegan Royal Icing

  • Icing sugar or confectioner’s sugar
  • Lemon juice

Recipe Substitutions

  • You can swap dark brown sugar with light brown sugar
  • You can swap ground flax with ground chia seeds
  • You can swap lemon juice with aquafaba or water

Tools I Used For This Recipe

  • Small saucepan
  • Wooden spoon
  • Kitchen scales
  • Rolling pin
  • Baking paper
  • Christmas cookie cutters (I’m using a men, Christmas tree and star)
  • Cookie tray
  • Piping bag

My Top Tips For This Recipe

  • If you prefer a crispier/crunchier cookie then you can bake for 13 to 15 minutes
  • If you prefer a softer cookie, bake for 10 to 12 minutes
  • I chilled my dough in the freezer for 30 minutes until firm to save time, instead of chilling in the fridge
  • If your dough becomes soft when you’re cutting out your cookies, return it to the freezer for 5 to 10 minutes to allow it to set
  • Make sure your cookies are cold before icing them otherwise the icing will run
  • If you’re finding your icing is too firm for piping, place in the microwave for 5 seconds

Storage

Store in an airtight container for up to 1 week.

See My Step By Step Photos For How To Make Your Gingerbread Dough

Follow my simple steps to make this vegan gingerbread cookie dough. You can make this ahead of time and leave the dough to chill in the fridge until you’re ready to cut them out. If you dough becomes soft during the cutting process, pop it into the freezer for 5 minutes so the dough will become firmer and easier to manage.

  • Vegan Gingerbread ingredients step 1
    Melt butter in saucepan
  • Vegan Gingerbread ingredients step 2
    Add flax egg, sugar and other liquids
  • Vegan Gingerbread ingredients step 3
    Stir until dissolved
  • Vegan Gingerbread ingredients step 4
    Stir until dissolved
  • Vegan Gingerbread ingredients step 5
    Add spices and stir through
  • Vegan Gingerbread ingredients step 7
    Add flour and fold through
  • Vegan Gingerbread ingredients step 8
    Until it becomes a sticky dough
  • Vegan Gingerbread ingredients step 9
    Pour onto baking paper & form a dough
  • Vegan Gingerbread ingredients step 10
    Wrap & chill in the freezer for 30 mins

Chill in the freezer for around 30 minutes. Once you remove from the freezer, preheat your oven to 200C/400F and prepare your bench to cut out your cookies. This recipe will make about 20 to 30 cookies depending on the size of your cookie cutters.

See My Step By Step Photos For How To Bake & Decorate Your Gingerbread Cookies

  • Vegan Gingerbread ingredients step 21 2
    Place a piece of baking paper over top
  • Vegan Gingerbread ingredients step 11
    Roll out 5mm and remove
  • Vegan Gingerbread ingredients step 12
    Use cutters to cut out shapes
  • Vegan Gingerbread ingredients step 13
    Remove from dough
  • Vegan Gingerbread ingredients step 14 1
    Place on greased baking tray
  • Vegan Gingerbread ingredients step 19
    Bake for 12 minutes & allow to cool
  • Vegan Gingerbread ingredients step 15
    Add lemon juice to icing sugar
  • Vegan Gingerbread ingredients step 16
    Mix together
  • Vegan Gingerbread ingredients step 17
    To make a thick icing
  • Vegan Gingerbread ingredients step 18
    Add to piping bag and trim tip
  • Vegan Gingerbread ingredients step 20
    Decorate your cookies
Vegan gingerbread cookies by sara kidd

Love cookies? Check out these other recipes

  • Vegan sugar cookies
  • Vegan shortbread cookies
  • Vegan chocolate chip cookies
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Vegan gingerbread cookies by sara kidd

Vegan Gingerbread Cookies


★★★★★

4.8 from 12 reviews

  • Author: Sara Kidd
  • Total Time: 52 minutes
  • Yield: 20 – 30 cookies 1x
  • Diet: Vegan
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Description

Easy vegan gingerbread cookies that bake in 12 minutes. 


Ingredients

Scale

Gingerbread Cookies

  • 1 tablespoon ground flaxseed (golden if you have it)
  • 2 tablespoons boiling water
  • 150 g vegan butter
  • 150 g dark brown sugar
  • 3 tablespoons golden syrup
  • 1 tablespoon molasses 
  • 350 g plain all purpose flour
  • 3/4 teaspoon baking soda
  • 1 ½ tablespoons ground ginger
  • 2 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon nutmeg 
  • ¼ teaspoon salt

Vegan Royal Icing:

  • 300 g icing sugar 
  • 3 tablespoons lemon juice

Instructions

How To Make The Cookie Dough

  1. Mix together flaxseed and boiling water. Allow to sit for 5 minutes to become thick. 
  2. In a small saucepan melt butter. Add your flaxseed egg, then add sugar, golden syrup, and molasses. Stir until sugar is dissolved. Remove from heat. 
  3. Add spices and stir with a wooden until combined. Add flour and baking soda and stir until mixture becomes a thick wet dough.
  4. Pour out onto a large piece of baking paper and bring together with your hands to form a smooth dough. Wrap in baking paper and chill in the freezer for 30 minutes or until cold and firm.
  5. Preheat your conventional oven to 200°C / 400°F. Unwrap your dough and place another piece of baking paper over the top. Use a rolling pin to roll out the dough between the pieces of paper to 5mm thickness. Remove paper from both sides. Using your cookie cutters, cut out your cookie shapes. 
  6. Lightly grease a large cookie tray and place cookies onto your tray. Re-roll remaining dough and repeat the process until you have used all your cookie dough. If your dough is becoming too warm, place back into the freezer for 10 minutes. 
  7. Bake your cookies on the top rack of your oven for 10 to 12 minutes. If you want crunchy cookies bake for 13 to 15 minutes. Remove from oven and allow to completely cool.

How To Decorate Your Cookies

  1. In a small bowl mix together your icing sugar and lemon juice until it’s a thick smooth paste. Add icing to a piping bag and cut off the tip to create a small hole. 
  2. Pipe onto your cookies and decorate however you like. Allow the icing to set for 20 minutes before serving. 

Equipment

Baking paper

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cookie tray

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kitchen scales

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piping bag

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Rolling Pin

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Notes

See tips and recipe substitutions above. 

  • Prep Time: 40
  • Cook Time: 12
  • Category: Dessert
  • Method: 1 bowl mixing
  • Cuisine: Dessert

Keywords: vegan gingerbread cookie

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Share a photo and tag @veganbakesbysarakidd — we can’t wait to see what you’ve made!

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Filed Under: Cookies, Featured Recipe on Homepage, ginger, Recipe, Vegan Tagged With: vegan gingerbread cookies

About Sara Kidd

Reader Interactions

Comments

  1. Magdalena says

    December 15, 2021 at 1:35 pm

    Foolproof! I’ve made this 6 times already. 🙂

    ★★★★★

    Reply
    • Sara Kidd says

      December 15, 2021 at 5:36 pm

      Yay! So glad x

      Reply
  2. Peter says

    November 21, 2021 at 4:18 pm

    Awesome recipe!

    ★★★★

    Reply
  3. Nadia D says

    November 21, 2021 at 4:16 pm

    I made these with GF flour and they turned out perfect. Thank you xoxoxoxoxo

    Reply
  4. Hilary says

    November 12, 2021 at 8:28 am

    This is a really good basic recipe. Foolproof. Thanks for the step by step photos.

    ★★★★★

    Reply
  5. Betty says

    November 12, 2021 at 8:23 am

    Excellent recipe made with my 4 year old granddaughter. Really nice texture. Added fresh grated ginger.

    ★★★★★

    Reply
  6. Mammy says

    November 12, 2021 at 8:21 am

    Love this recipe. It was great to find a vegan version as we are newly vegan. Easy and the kids made these with very little help. Thank you

    ★★★★★

    Reply
  7. Jessica says

    November 12, 2021 at 8:18 am

    Hi Sarah can i chill the dough overnight before using?

    ★★★★★

    Reply
    • Sara Kidd says

      November 12, 2021 at 8:19 am

      Yes absolutely

      Reply
  8. ashley says

    November 12, 2021 at 8:17 am

    Thanks so much Sara! I’m going to make your shortbread cookies next.

    Reply
  9. Beth says

    November 12, 2021 at 8:14 am

    I’ve used this recipe 2x now for kids baking and it is fantastic. I do add a little bit of cinnamon. The biscuits are great, semi-soft texture and taste very nice. The kids get to ice them 🙂

    ★★★★★

    Reply
  10. Jackie says

    November 12, 2021 at 8:10 am

    My grandchildren love these biscuits. So easy to make and delicious.

    ★★★★★

    Reply
  11. Peta says

    November 12, 2021 at 8:07 am

    Everyone loved this

    ★★★★★

    Reply
  12. Jess says

    November 12, 2021 at 8:06 am

    Perfect timing thanks so much.

    ★★★★★

    Reply
    • Sara Kidd says

      November 12, 2021 at 8:06 am

      Yay thanks Jess

      Reply
  13. amber says

    November 12, 2021 at 8:05 am

    Hi Sara
    I absolutely loved this recipe, I even added some vanilla just to enhance the flavor. Turned out great. Going to try and make a gingerbread house next.

    ★★★★

    Reply
    • Sara Kidd says

      November 12, 2021 at 8:06 am

      Oh fantastic, let me know how it turns out

      Reply
  14. helen says

    November 12, 2021 at 8:03 am

    Thanks so much Sara! I loved this recipe

    ★★★★★

    Reply
  15. Rose says

    November 8, 2021 at 7:14 pm

    I would love to try his for my son who has a dairy allergy, could I use an actual egg instead of the flax? He will be so excited to be able to have some gingerbread this year.

    Reply
    • Sara Kidd says

      November 8, 2021 at 10:03 pm

      Hey Rose
      No sorry you can’t use an egg for this recipe. Flax seed is really easy to buy and usually at the supermarket in the health food section.
      Hope he loves them.

      Reply

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