This recipe for Vegan Gingerbread Cookies is dairy-free, easy to make and yields well-spiced gingersnaps that are perfect to decorate with icing!
I love the spice combination that makes up gingerbread. Its spicy and mollassesy and makes all types of baked goods absolutely delicious! I have a Vegan Gingerbread Loaf Cake and Vegan Gingerbread Cupcake recipes here on Earthly Provisions that are both simple and incredible. I even have a Vegan Gingerbread Hot Chocolate recipe that just tastes exactly like Christmas.
And these Vegan Gingerbread Cookies are no exception. They are simple to make, are filled with warm spices and they are fun to decorate with your family!
Why You Will Love This Recipe
You will love this Vegan Gingerbread Cookies recipe because:
- They are well-spiced with ginger, cinnamon, nutmeg, allspice and cloves.
- The cookies are made with simple ingredients.
- They keep their shape perfectly.
- They bake up nice and crisp like a vegan gingersnap.
- And they are fun to decorate with royal icing!
Vegan Butter: I always recommend Soy-Free Earth Balance Buttery Sticks. I prefer the flavor over the Original variety.
Black Strap Molasses: For that intense brown sugar flavor. If you only have regular molasses, thats okay. They will just have a little less molasses flavor.
Baking Soda: For a little lift, so these cookies bake up crisp, not hard.
Spices: I am not one to skimp on the spices. This recipe uses ginger, cinnamon, allspice, nutmeg and clove. And plenty of them!
What to Decorate the Cookies With
After baking and cooling, I decorated these little cuties with a bit of royal icing, just to accent them.
I tent do use less icing on gingerbread than I do for Vegan Cut-Out Sugar Cookies, but do whatever you like!
You can also decorate them with store-bought frosting or icing!
How to Make this Recipe
- Cream the vegan butter, sugar and molasses together.
2. Add the non-dairy milk and vanilla and mix.
3. Add the flour, spices, baking soda and salt and mix to form the dough.
4. Shape the dough into a disc, wrap with plastic and chill for at least 1 hour.
5. Roll the Vegan Gingerbread Cookie dough out to about ⅛" and cut out your desired shape cookie.
6. Transfer to a parchment-lined baking sheet and bake!
7. Meanwhile, mix together some vegan royal icing.
8. And when the cookies are cool, decorate as desired.
To store, place the cookies in an airtight container and keep at room temperature for up to 4 days.
Yes! In the recipe card, press the 2x button and it will do all the math for you.
Yes! Make the Vegan Gingerbread Cookie dough up to 3 days before you want to bake the cookies. Keep it tightly wrapped in the refrigerator.
Expert Tips and Tricks
Don't shortchange the chill time. I know its tempting to just get them in the oven, but the dough will be soft and you will have to use much more flour.
Roll these Vegan and Dairy-Free Gingerbread Cookies out to ⅛" of an inch. They are meant to be a crisp cookie, like a Vegan Gingersnap!
To transfer the cookies to a baking sheet, use a spatula or a bench knife.
If you are looking for a soft and chewy gingerbread cookie recipe, this is not it! So, don't underbake these hoping for a soft cookie.
Looking For More Spice Recipes?
If you tried this Vegan Gingerbread Cookies recipe or any other recipe on Earthly Provisions, please leave a 🌟 star rating and let me know how it went 📝 comments below. I love hearing from you!
Vegan Gingerbread Cookies Recipe (Dairy Free)
- 1 Stand Mixer or Hand Mixer
- 1 Rubber Spatula
- 1 Cookie Sheet
- 1 Rolling Pin
- Various Cookie Cutters
- 6 tablespoon Non-Dairy Butter
- 7 tablespoon Granulated Sugar
- 2 tablespoon Blackstrap Molasses See note
- 2 ½ tablespoon Non-Dairy Milk
- 1 teaspoon Vanilla Extract
- 1 ½ Cups All Purpose Flour
- ¼ tsp Baking Soda
- ¼ tsp Kosher Salt
- 2 ½ teaspoon Ginger
- 1 ½ teaspoon Cinnamon
- ½ teaspoon Allspice
- ½ teaspoon Nutmeg
- ¼ teaspoon Clove
For the Vegan Royal Icing
- 3 Cups Powdered Sugar, sifted
- 4 tablespoon Non-Dairy Milk
- ¾ teaspoon Vanilla Extract
- In a stand mixer fitted with the paddle attachment OR in a large bowl with a hand mixer, cream the vegan butter, sugar and molasses.6 tablespoon Non-Dairy Butter, 7 tablespoon Granulated Sugar, 2 tablespoon Blackstrap Molasses
- Add the non-dairy milk and vanilla and mix to combine.2 ½ tablespoon Non-Dairy Milk, 1 teaspoon Vanilla Extract
- Add flour, salt, baking soda and all the spices and stir well. The dough should come together fairly easily, but if you need to add 1 or 2 additional teaspoons of non-dairy milk you can do so here.1 ½ Cups All Purpose Flour, ¼ teaspoon Baking Soda, ¼ teaspoon Kosher Salt, 2 ½ teaspoon Ginger, 1 ½ teaspoon Cinnamon, ½ teaspoon Allspice, ½ teaspoon Nutmeg, ¼ teaspoon Clove
- Form a disc with the dough, wrap it in plastic wrap and chill in the refrigerator for at least and hour, or up to 3 days.
- Preheat oven to 325* and line a sheet tray with parchment.
- Lightly flour your work surface and rolling pin. Roll the gingerbread dough out to about ⅛ of an inch.
- Use a cookie cutter to cut desired shapes. Then use a spatula or bench knife to transfer cookies to the parchment-lined baking sheet. Press the remaining scrap dough back into a disc, wrap in plastic and return it to the refrigerator.
- Bake cookies in a 325* oven for 18-22 minutes or until they are just starting to darken around the edges and the center of the cookie feels set when you press it with a finger.
- Cool cookies on the baking sheet for 5 minutes then transfer to a cooling rack to completely cool.
- Repeat with remaining dough.
- Cool completely before decorating.
Make the Vegan Royal Icing
- In a medium bowl, combine powdered sugar, non-dairy milk and vanilla. Whisk until smooth. The royal icing should be thick, but if you need more non-daity milk, add it ½ teaspoon at a time until you reach your desired consistency.3 Cups Powdered Sugar, sifted, 4 tablespoon Non-Dairy Milk, ¾ teaspoon Vanilla Extract
- Transfer to a piping bag and decorate the cookies.