Why You’ll Love This Vegan Gingerbread Cookies

• Perfectly spiced and chewy. The blend of ginger, cinnamon, and molasses creates that classic holiday flavor with a wonderfully soft-yet-firm texture that’s just right for biting into.
• Incredibly easy to make, even for beginners. You don’t need any fancy equipment or hard-to-find ingredients—just a bowl, a spoon, and a little bit of patience while the dough chills.
• Holds its shape for beautiful cut-outs. This dough is sturdy enough for intricate cookie cutter designs, so you can create snowflakes, reindeer, and little gingerbread people that look as good as they taste.
• Nostalgic and allergy-friendly. You get all the warm, fuzzy feelings of traditional gingerbread cookies, but they’re completely free of dairy and eggs, making them a safe and delightful treat for almost everyone.

Ingredients & Tools

• 360 g all-purpose flour
• 1 tsp baking soda
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp salt
• 115 g vegan butter, softened
• 100 g brown sugar
• 120 ml molasses
• 1 tbsp ground flaxseed
• 3 tbsp water
• 1 tsp vanilla extract

Tools: Mixing bowls, whisk, rolling pin, cookie cutters, baking sheets, parchment paper

A couple of ingredient notes—using a good, robust molasses really makes a difference here, giving the cookies that deep, almost bitter-sweet base. And don’t skip the flax “egg”; it’s our binder and adds a lovely nutty undertone that works beautifully with the spices.

Nutrition (per serving)

• Calories: 145 kcal
• Protein: 2 g
• Fat: 4 g
• Carbohydrates: 26 g
• Fiber: 1 g

Serves: 24 | Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 1 hour 30 minutes (includes chilling)

Before You Start: Tips & Ingredient Notes

• Why chill the dough? This step is non-negotiable, honestly. Chilling firms up the fat and allows the flour to hydrate fully, which prevents the cookies from spreading into puddles in the oven. It also makes rolling and cutting so much easier.
• What kind of molasses should I use? Go for unsulphured, light or dark molasses—not blackstrap. Blackstrap is too bitter and intense for cookies. The lighter varieties provide that classic, warm sweetness without overpowering the other spices.
• Can I make the dough ahead? Absolutely! You can wrap the dough tightly and refrigerate it for up to 3 days. If it gets too firm, let it sit at room temperature for 15-20 minutes before rolling. You can even freeze the dough for a future baking spree.
• How thin should I roll the dough? Aim for about 1/4-inch thickness. Any thinner, and the cookies might become too crisp; any thicker, and they’ll be overly soft and cakey in the middle. A consistent thickness ensures even baking.

How to Make Vegan Gingerbread Cookies

Serving Suggestions

Complementary Dishes

• A warm mug of spiced apple cider — The sweet-tart apple flavor cuts through the spice of the cookies and creates the ultimate cozy beverage pairing.
• A simple vegan cheese board with nuts and fruit — The salty, savory elements provide a lovely contrast to the sweet cookies, making for a more balanced snack or dessert spread.
• Creamy vegan eggnog — The rich, custardy notes and nutmeg in the nog are a classic holiday match for the warm ginger and molasses in the cookies.

Drinks

• Hot chai tea latte — The cardamom and black tea spices echo the ginger and cinnamon in the cookies, creating a beautifully layered spice experience.
• Dark roast coffee — The bitterness of a strong coffee balances the sweetness of the cookies perfectly, making for a sophisticated afternoon treat.
• Oat milk hot chocolate — The creamy, chocolatey drink feels like a decadent hug and complements the spicy cookies without overpowering them.

Something Sweet

• Vegan peppermint bark — The cool, crisp mint provides a refreshing counterpoint to the warm, earthy spices of the gingerbread.
• A simple dusting of powdered sugar — It adds a touch of snowy elegance and a light sweetness that lets the gingerbread flavor shine through.
• Vegan vanilla ice cream — Serve a cookie slightly warm with a scoop of cold ice cream for a delightful contrast in temperature and texture.

Top Mistakes to Avoid

• Mistake: Skipping the dough chilling. I’ve messed this up before too, thinking I could save time. The result? Flat, spread-out cookies that lose their shape. The chilling step is crucial for texture and structure.
• Mistake: Using blackstrap molasses. Its intense, bitter flavor will dominate the cookies and can make them taste slightly medicinal. Stick with lighter, unsulphured molasses for the best flavor.
• Mistake: Overbaking the cookies. They continue to cook on the hot baking sheet after you take them out. Pull them when the edges look set but the centers are still soft for that perfect chew.
• Mistake: Rolling the dough on a non-floured surface. The dough can stick and tear, making it frustrating to transfer your beautiful cut-outs to the baking sheet. A light dusting of flour makes all the difference.

Expert Tips

• Tip: Re-roll scraps wisely. When you re-roll the dough scraps, try to handle them as little as possible. Overworked dough can become tough. Gently press the scraps together and chill again for 10 minutes if they’ve become too soft.
• Tip: For extra-sharp cut-outs, chill the cut cookies. After you’ve placed your cut-out shapes on the baking sheet, pop the entire sheet into the freezer for 5-10 minutes before baking. This helps them hold their definition even better.
• Tip: Add a flavor boost with orange zest. The zest of one orange mixed into the dough adds a bright, citrusy note that cuts through the richness and makes the spices pop even more. It’s a lovely little twist.
• Tip: Decorate before or after baking. For a simple look, press raisins or vegan chocolate chips into the dough before baking. For royal icing, you must wait until the cookies are completely cool, or the icing will melt and slide right off.

FAQs

Can I make these cookies gluten-free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free baking blend. I’ve had great success with brands that include xanthan gum. The texture might be a tad more crumbly, but they’ll still be delicious. Just be sure not to overmix the dough, as GF flours can sometimes become gummy with too much handling.

Why are my cookies puffy and cakey?
This usually happens if you used too much flour. When measuring, fluff your flour with a spoon before scooping it into your measuring cup, then level it off with a knife. Or, even better, use a kitchen scale for perfect accuracy every time. Overmixing the dough after adding the flour can also incorporate too much air, leading to a cake-like rise.

How should I store these gingerbread cookies?
Once completely cooled, store them in an airtight container at room temperature. They’ll stay fresh and chewy for about a week. You can also separate layers with parchment paper if you’ve iced them. For longer storage, they freeze beautifully for up to 3 months—just thaw at room temperature.

Can I reduce the sugar in this recipe?
You can, but be cautious. The brown sugar doesn’t just add sweetness; it contributes to the soft texture and helps with browning. If you reduce it by more than a quarter, the cookies might be drier, less chewy, and paler in color. I’d recommend trying the recipe as written first!

My dough is too crumbly and dry. What happened?
This is often due to measuring the flour incorrectly (packing too much into the cup) or the vegan butter having a higher water content than expected. You can fix it by adding a teaspoon of plant-based milk at a time and kneading gently until it just comes together. A little goes a long way, so add slowly.