Bake a batch of festive Vegan Gingerbread Cookies with this quick and delicious recipe! Filled with cinnamon, ginger, and molasses, these cut-out cookies hold their shape beautifully and taste just like the classic holiday cookie—only dairy-free and gluten-free friendly.
Vegan Gingerbread Cookie Ingredients
Gingerbread Cookie Dough Ingredients:
- ¾ cup melted regular or vegan butter
- 1 cup brown sugar or organic cane sugar
- 4 tablespoon molasses
- 2 tablespoon unsweetened almond or oat milk (regular milk also works)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 tablespoon ginger
- ¼ teaspoon nutmeg
- salt
- 1 ½ cup regular or gluten-free all-purpose flour (plus more for dusting and rolling)
Frosting Ingredients:
- 1 cup powdered sugar
- 1 tablespoon milk (vegan or regular)
- 1 teaspoon vanilla extract
How To Make Vegan Gingerbread Cookies
Step 1: Preheat the oven to 350°F and line a baking sheet with parchment paper.
Step 2: In a large bowl, combine melted butter, brown sugar, molasses, almond milk, baking powder, vanilla extract, pinch of salt, cinnamon, ginger, and nutmeg. Add flour and mix until a thick cookie dough forms.
Step 3: Allow the dough to cool in the fridge for 10 to 20 minutes. Transfer the dough onto a floured parchment paper, roll to ¼ inch thickness, and cut into gingerbread man shapes using cookie cutters. Place cut cookies on the prepared baking sheet and bake for 10 minutes.
Step 5: While the cookies bake, mix powdered sugar, milk, and vanilla extract in a medium bowl to create a silky frosting.
Step 6: Transfer cookies to a wire cooling rack and allow them to cool completely before frosting. Decorate and enjoy your Easy Vegan Gingerbread Cookies!
Frequently Asked Questions
Yes! This recipe is flexible. You can use regular brown sugar, cane sugar, or a granulated brown-sugar substitute such as Truvia, Swerve, or a similar 1:1 replacement. Just note that:
Truvia is our sugar free substitute of choice! Thank you Truvia for sponsoring this recipe! If using a substitute, you can add 1–2 extra teaspoons of milk to help the dough come together. The flavor will still be delicious, but classic brown sugar gives the cookies the richest, most traditional gingerbread taste.
I have the products I used in this recipe linked here on my Amazon Storefront.
We sure do! Click here to make these delicious Gingerbread/Gingersnap Cookies!
Easy Vegan Gingerbread Cookies
Equipment
- Rolling Pin
- parchment paper
- Large Mixing Bowl
- medium mixing bowl
- measuring cups and spoons
- baking sheet
- wire cooling rack
- Christmas cookie cutters
- pastry bag for decorating
Ingredients
Vegan Gingerbread Man Cookie Ingredients
- ¾ cup melted regular or vegan butter
- 1 cup brown sugar, cane sugar, or brown sugar substitute
- 4 tablespoon molasses
- 2 tablespoon unsweetened almond milk any plant-based milk or regular milk will work
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1 tablespoon ginger
- pinch of salt
- ¼ teaspoon nutmeg
- 1 ½ cup regular or gluten-free all purpose flour plus more for dusting and rolling
Cookie Frosting
- 1 cup powdered sugar
- 1 tablespoon unsweetened almond milk any regular or plant-based milk will work
- 1 teaspoon vanilla extract
Instructions
Vegan Gingerbread Man Cookie Instructions
- Begin by preheating the oven to 350. Line a baking sheet with parchment paper.
- In a large bowl, mix the melted butter, brown sugar, molasses, milk, baking powder, vanilla, cinnamon, ginger, salt, and nutmeg together. Add the flour and mix until a thick cookie dough forms. Allow the gingerbread cookie dough to chill in the fridge for 10 to 20 minutes.
- Transfer the dough onto a piece of parchment paper that has been lightly floured. Flour your rolling pin and roll the slab of cookie dough until it's about ¼ inch thick. Once you've rolled the dough out, use your cookie cutters to cut the cookies into gingerbread man shapes.
- Place the cut cookies onto the baking sheet that has been lined with parchment paper. Bake the gingerbread cookies in the oven for 10 minutes. Reminder that the longer you bake the cookies, the more crisp they will be.
- While the cookies bake, add your powdered sugar, almond milk, and vanilla extract to your small mixing bowl and mix until a silky cookie icing forms.
- Transfer the cookies onto the wire cooling rack and allow them to cool completely before frosting and decorating for Christmas!
Luther Diotte says
Cool blog.
Paul Basilone says
These were also a hit at the office! The ginger flavor is so delicious and natural. Highly recommend this easy ginger bread cookie recipe