Name: Vegan Gingerbread Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1 tablespoon ground ginger; 1 tablespoon ground cinnamon; 1/2 teaspoon ground cloves; 1/4 teaspoon ground nutmeg; 1/4 teaspoon salt; 1/2 cup brown sugar or coconut sugar; 1/2 cup molasses; 1/3 cup melted coconut oil or vegan butter; 1/4 cup plant-based milk (almond, oat, or soy); 1 teaspoon vanilla extract

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Vegan Gingerbread Cookies are a festive, warmly spiced treat that brings the holiday spirit into every bite—without any eggs or dairy. These cookies have the perfect chewy texture with crisp edges, and they’re packed with the deep, comforting flavor of molasses and ginger. I love baking a batch and filling my kitchen with that nostalgic aroma of the holidays.

Why You’ll Love This Recipe

I love this recipe because it’s easy, customizable, and perfect for decorating or snacking. The dough rolls out smoothly, making it ideal for classic gingerbread shapes, and it holds its form beautifully during baking. Even without butter or eggs, these cookies come out rich, flavorful, and just sweet enough. I also appreciate that they’re made with simple plant-based ingredients I usually have on hand. Vegan Gingerbread Cookies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking soda
Ground ginger
Ground cinnamon
Ground cloves
Ground nutmeg
Salt
Brown sugar (or coconut sugar)
Molasses
Coconut oil (or vegan butter)
Plant-based milk (such as almond, oat, or soy)
Vanilla extract

Directions

I begin by whisking together the flour, baking soda, salt, and all the warm spices in a large bowl.
In a separate bowl, I mix the brown sugar, melted coconut oil, molasses, plant milk, and vanilla until smooth and well combined.
I pour the wet ingredients into the dry ingredients and stir until a dough forms. If it feels too sticky, I add a bit more flour, a tablespoon at a time.
I shape the dough into a disc, wrap it in plastic wrap, and chill it in the fridge for at least 1 hour to firm up.
Once chilled, I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
I roll out the dough on a lightly floured surface to about ¼-inch thickness, then cut out shapes using my favorite cookie cutters.
I place the cookies on the baking sheets and bake for 8–10 minutes, depending on their size. I like mine a bit soft in the center, so I lean closer to 8 minutes.
I let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Once cool, I decorate them with vegan icing or leave them plain—they’re delicious either way.

Servings and timing

This recipe makes about 24 medium-sized cookies, depending on the size of the cutters I use. It takes around 20 minutes to prep the dough (plus 1 hour chill time) and 8–10 minutes to bake, so I usually set aside about 1.5 hours total from start to finish.

Variations

I sometimes add a pinch of black pepper for extra warmth or swap the coconut oil for vegan butter when I want a more traditional cookie flavor. For a gluten-free version, I use a 1:1 gluten-free flour blend. I’ve also added orange zest to the dough for a citrusy holiday twist. If I want them extra chewy, I underbake them slightly and store them in an airtight container right away.

Storage/reheating

I store the cookies in an airtight container at room temperature for up to 5 days. They stay soft and flavorful. For longer storage, I freeze them undecorated in a single layer, then transfer to a freezer bag—great for baking ahead. I thaw them at room temperature, and they’re ready to enjoy. If I want to warm them slightly, I pop one in the microwave for about 8–10 seconds. Vegan Gingerbread Cookies

FAQs

Can I make the dough ahead of time?

Yes, I often make the dough a day in advance and keep it chilled in the fridge. It also freezes well for up to 3 months—just thaw in the fridge overnight before rolling out.

What’s the best molasses to use?

I use unsulphured molasses for its rich, mild sweetness. I avoid blackstrap molasses, which is more bitter and can overpower the flavor.

Can I use maple syrup instead of molasses?

Molasses is key to that classic gingerbread taste, but in a pinch, I’ve used maple syrup for a lighter flavor. The texture will be slightly different but still tasty.

How do I prevent the cookies from spreading too much?

Chilling the dough is essential. I also make sure the baking sheets are cool between batches, and I don’t overmix the dough.

Is it okay to skip the icing?

Absolutely. I often leave them plain or just dust them with a little powdered sugar. They’re flavorful enough to stand on their own.

Conclusion

Vegan Gingerbread Cookies are a cozy, festive treat that I love baking during the holidays—or anytime I crave that warm, spiced flavor. They’re easy to make, fun to decorate, and a guaranteed crowd-pleaser, whether I’m serving them to vegans or not. With their chewy centers and crisp edges, they never last long in my kitchen.