Look no further for the Vegan Gingerbread Cookies Recipe. These cut-out cookies capture everything you love about classic gingerbread—warm spices, tender crumb, and a buttery mouthfeel—without any animal ingredients. They’re soft, easy to decorate, and come with a simple vegan frosting.
Originally published Dec 19, 2016. Updated with new photos and recipe notes on Dec 22, 2024.
These vegan gingerbread cookies use coconut oil (or vegan butter), molasses, and apple cider for moisture and flavor. They’re naturally egg- and dairy-free, making them a great option for those with allergies or anyone following a plant-based diet. The dough is straightforward to work with, and the cookies hold their shape nicely for decorating—perfect for gingerbread people, houses, or seasonal shapes.
Ingredients
Gather the following to make the cookies and the icing.
Gingerbread Cookies
All-purpose flour: Provides structure. For consistent results, spoon and level the flour when measuring.
Spices: Ground cinnamon, ginger, nutmeg, cloves, allspice, and a pinch of black pepper create classic gingerbread warmth.
Coconut oil: Use firm (not fully melted) coconut oil or a vegan butter substitute. You’ll need 1/2 cup + 2–3 tablespoons total for dough and frosting.
Molasses: Unsulphured light molasses gives a rich caramel and gingerbread note.
White and brown sugar: White sugar for sweetness and light brown sugar for moisture and deeper molasses flavor.
Apple cider: Adds moisture and a touch of sweetness; plain unsweetened soy milk works as a substitute.
Cookie Icing
Powdered sugar: Keeps the frosting smooth and spreadable.
Non-dairy milk: Use soy, almond, oat, or your preferred plant milk to reach the right frosting consistency.
Vegan butter or coconut oil (optional): A small amount for extra richness in the icing.
How to Make Vegan Gingerbread Cookies
- Prepare: Preheat oven to 350°F. Line 2–3 baking sheets with parchment paper or silicone mats.
- Mix dry ingredients: Whisk together flour, spices, baking soda, baking powder, and salt in a large bowl.
- Cream coconut oil and sugars: Beat firm coconut oil with white and brown sugar until light and slightly fluffy.
- Add molasses and cider: Stir in the molasses, then slowly mix in the apple cider until fully incorporated. If the cider is cold, the coconut oil may firm up slightly—this is fine.
- Combine: On low speed, slowly add the dry mixture to the wet until just combined. Alternatively, fold by hand with a wooden spoon.
- Chill: Shape the dough into a 1-inch-thick disk, wrap tightly, and chill for at least 30 minutes to firm up the coconut oil and prevent spreading.
- Make the icing: While the dough chills, whisk powdered sugar with 1 tablespoon non-dairy milk and 1 tsp softened vegan butter or coconut oil until smooth. Adjust thickness with more sugar or milk as needed.
- Roll the dough: Let chilled dough sit 10 minutes to soften slightly. Lightly flour a workspace and rolling pin, then roll dough to about 1/4-inch thick.
- Cut shapes: Use cookie cutters and place shapes at least 1 inch apart on prepared sheets.
- Bake: Bake 10 minutes or until edges are just lightly golden. Let cookies rest on the baking sheet 5–10 minutes before transferring to a wire rack to cool completely.
- Decorate: Once cooled, pipe or spread the icing. It will firm up in about 20 minutes, making the cookies stackable.
Recipe Pro-Tips
- Cold cider: Using cold apple cider can cause coconut oil to firm up briefly; the dough will still work fine.
- Chill time: Thirty minutes is usually enough, but you can chill up to 12 hours. Thaw 20–30 minutes before rolling if refrigerated long-term.
- Re-roll scraps: Gather and lightly flour scraps when re-rolling to prevent dryness.
- Bake in batches: If necessary, bake the cut cookies in multiple batches and cool sheets between uses.
- Handle warm cookies gently: They’re pliable right out of the oven—let them set briefly on the sheet before moving to a rack.
- Frost when cool: Frost only fully cooled cookies to prevent runny icing and ensure it sets well.
- Decorating tips: Use a piping bag with a small round tip or a sandwich bag with a trimmed corner to pipe details.
Recipe Variations
Customize these cookies to suit your holiday plans.
- Shapes: Use trees, stars, stockings, or other cutters for a sugar-cookie style approach and frost as desired.
- Decorations: Add decorating sugar before baking or decorate with sprinkles and candies after icing.
Can I Make a Vegan Gingerbread House with This Recipe?
Yes. Roll and cut larger panels or use a gingerbread house template. For structural pieces, bake at a lower temperature (around 300°F) for a longer time—about 45–55 minutes—until pieces are very firm. Cool completely on the baking sheets before removing and assembling.
Serving Suggestions
Serve these festive cookies with a foamy soy cappuccino, strong black tea, vegan hot chocolate, or a seasonal spiced latte. Kids love dunking gingerbread men into warm drinks.
Storage Directions
- Room temperature: Store cooled and frosted cookies in an airtight container for up to 3 days.
- Refrigerator: Keep in an airtight container for up to 7 days.
- Freezing: Freeze unfrosted or frosted cookies in a freezer-safe container for up to 3 months. Thaw at room temperature for 20–30 minutes before serving.
Frequently Asked Questions
Yes. Substitute a 1-to-1 gluten-free flour blend for the all-purpose flour to make the cookies both vegan and gluten-free.
Yes. Use vegan butter instead of coconut oil if avoiding tree nuts or coconut.
Absolutely. Store baked, unfrosted cookies in an airtight container in the refrigerator up to 3 days or frozen up to 3 months. Defrost and decorate at least 30 minutes before serving so the frosting can set.
More Vegan Cookie Recipes
- Vegan Oatmeal Chocolate Chip Cookies
- Best Vegan Chocolate Chip Cookies
- Tahini Chocolate Chip Cookies
- Vegan Chocolate Cherry Thumbprint Cookies
- Double Chocolate Black Bean Cookies
Vegan Gingerbread Cookies
Ingredients
- 2 cups all-purpose flour
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 1 1/2 tsp ground ginger
- 1/4 tsp black pepper
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup + 2 tbsp firm coconut oil (not fully melted) or vegan butter
- 1/4 cup white sugar
- 1/3 cup light brown sugar, tightly packed
- 1/4 cup unsulphured light molasses
- 1/4 cup apple cider or plain soy milk
Icing
- 1 cup powdered sugar
- 1 tbsp non-dairy milk
- 1 tsp vegan butter or softened coconut oil (optional)
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Whisk flour, spices, baking soda, baking powder, and salt together.
- Beat coconut oil until light. Add white and brown sugar and mix until pale.
- Stir in molasses, then slowly add apple cider until combined.
- On low speed, add dry ingredients until a dough forms.
- Form dough into a 1-inch disk, wrap tightly, and chill at least 30 minutes.
- While chilling, combine powdered sugar, non-dairy milk, and softened vegan butter or coconut oil for the icing. Adjust thickness as needed.
- Let dough soften 10 minutes, then roll to 1/4-inch thickness and cut shapes.
- Bake 10 minutes or until edges are lightly golden. Cool on sheet 5–10 minutes, then move to a wire rack to cool completely.
- Once cool, ice and decorate. Allow about 20 minutes for icing to harden before stacking.
Notes
Storage: Keep cooled and frosted cookies in an airtight container at room temperature up to 3 days or refrigerated up to 7 days. Freeze up to 3 months.
Tips: Cold cider may briefly firm the coconut oil; chill dough at least 30 minutes; re-roll scraps; bake in batches if needed; cool completely before frosting.