Look no further for a reliable Vegan Gingerbread Cookies Recipe. These cut-out cookies deliver all the warm spice and soft, buttery texture of classic gingerbread—without any animal ingredients. They’re easy to make, fun to decorate, and come with a simple vegan frosting.
Originally published Dec 19, 2016. Updated with new photos and notes on Dec 22, 2024.
Christmas isn’t complete without cookies, and these vegan gingerbread men prove you don’t need eggs or dairy to enjoy festive treats. Made with coconut oil (or vegan butter), warm spices, molasses, and apple cider, they stay soft, hold their shape for decorating, and taste wonderfully seasonal.
These cookies are friendly for plant-based diets and are naturally egg- and dairy-free, making them a good option for many food-allergic guests. See the notes below for gluten-free and nut-free swaps.
Ingredients
Gather the following items for the cookies and frosting.
Gingerbread Cookies
All-purpose flour: Provides structure. For best results, spoon into measuring cups and level off.
Spices: Ground cinnamon, ginger, nutmeg, cloves, allspice, and a pinch of black pepper create the classic gingerbread flavor.
Coconut oil: Use firm (not fully melted) coconut oil as the butter substitute; vegan butter works as well. You need about 1/2 cup plus 2–3 tablespoons total for dough and frosting.
Molasses: Unsulphured light molasses gives rich, caramel-like depth.
White sugar and brown sugar: White sugar sweetens while light brown sugar adds moisture and a mild molasses note.
Apple cider: Adds moisture and natural sweetness; plain unsweetened soy milk may be used instead.
Cookie Icing
Powdered sugar: Keeps the frosting smooth and pipeable.
Non-dairy milk: A tablespoon or so loosens the icing for spreading or piping; soy milk works well.
Vegan butter or coconut oil: A small amount adds richness and helps the icing set.
How to Make Vegan Gingerbread Cookies
- Prepare: Preheat oven to 350°F and line 2–3 baking sheets with parchment 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 until light and fluffy, then add white and brown sugar and mix until pale and combined.
- Add wet ingredients: Stir in the molasses, then slowly add apple cider until fully incorporated. (If the cider is cold, the coconut oil may firm up briefly—this won’t hurt the dough.)
- Combine: On low speed, gradually add the dry ingredients to the wet until just combined. You can also fold them in with a wooden spoon.
- Chill the dough: Form the dough into a 1-inch-thick disk, wrap tightly, and refrigerate at least 30 minutes to firm up the coconut oil and prevent spreading.
- Make the icing: While the dough chills, whisk powdered sugar, a tablespoon of non-dairy milk, and softened vegan butter or coconut oil until smooth. Adjust thickness with more sugar or milk as needed.
- Roll the dough: Let the chilled dough sit 10 minutes to soften slightly. Lightly flour your work surface and rolling pin, then roll to about 1/4-inch thickness.
- Cut shapes: Use cookie cutters and place cookies at least 1 inch apart on prepared sheets.
- Bake: Bake for about 10 minutes, or until the edges and bottoms are very lightly golden. Let cookies cool on the sheet 5–10 minutes so they firm up, then transfer to a wire rack to cool completely.
- Decorate: Once fully cool, pipe or spread the icing and decorate as desired. The icing sets in about 20 minutes, after which cookies can be stacked for storage or gifting.
Recipe Pro-Tips
- Cold cider: Room-temperature cider is fine, but cold cider may briefly solidify the coconut oil; the dough will still work.
- Chill time: Thirty minutes is sufficient to firm the dough, but you can chill up to 12 hours. Allow the dough to soften 20–30 minutes before rolling if chilled longer.
- Re-roll scraps: Gather and re-roll scraps, lightly flouring them to prevent drying.
- Bake in batches: If you don’t have enough sheets, bake in batches and cool the baked cookies on racks between batches.
- Transfer carefully: Cookies are soft when hot; let them set briefly on the sheet before moving to a rack to avoid breaking.
- Frost when cool: Fully cooled cookies keep the icing from melting and help it set faster.
- Decorating: Use a piping bag and small round tip, or put frosting in a sandwich bag and snip a tiny corner to pipe.
Recipe Variations
Customize these cookies to suit your holiday style.
- Different shapes: Use trees, stars, stockings, or any cutters you like. These cookies work well frosted like sugar cookies.
- Different decorations: Add decorating sugar before baking or embellish with sprinkles, cinnamon imperials, or other vegan decorations.
Can I Make a Vegan Gingerbread House?
Yes. Roll and cut the dough into house panels and bake larger pieces at 300°F for 45–55 minutes, or until very firm. Cool completely on the baking sheets before removing and assembling.
Serving Suggestions
Serve these gingerbread cookies with a foamy soy cappuccino, strong black tea, vegan hot chocolate, or a cozy spiced latte for a festive treat.
Storage Directions
- At room temperature: Store cooled, frosted cookies in an airtight container for up to 3 days.
- Refrigerator: Keep in an airtight container for up to 7 days.
- Freezer: Freeze unfrosted or frosted cookies in a freezer-safe container up to 3 months. Thaw at room temperature 20–30 minutes before serving.
Frequently Asked Questions
Yes. Substitute a 1:1 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 to avoid coconut if needed, and follow the recipe as written.
Yes. Bake and cool the cookies, then store unfrosted in an airtight container in the refrigerator for up to 3 days or freeze up to 3 months. Thaw and frost about 30 minutes before serving so the icing has time to 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 softened coconut oil (or vegan butter)
- 1/4 cup cane sugar
- 1/3 cup light brown sugar, packed
- 1/4 cup unsulphured light molasses
- 1/4 cup apple cider (or plain soy milk)
Icing
- 1 cup powdered sugar
- 1 tbsp soy milk (or other non-dairy milk)
- 1 tsp vegan butter or softened coconut oil
Instructions
- Preheat oven to 350°F and line baking sheets.
- In a large bowl, whisk together flour, spices, baking soda, baking powder, and salt.
- Beat firm coconut oil until light and fluffy. Add white and brown sugar and mix until pale.
- Add molasses, then slowly stir in apple cider until incorporated.
- On low speed, add dry ingredients to wet until combined. Form dough into a 1-inch disk, wrap, and chill at least 30 minutes.
- While chilling, whisk powdered sugar, non-dairy milk, and vegan butter or coconut oil for the icing, adjusting thickness as needed.
- Let chilled dough soften 10 minutes, then roll to 1/4-inch thickness, cut shapes, and place on prepared sheets.
- Bake about 10 minutes until very lightly golden. Cool on sheet 5–10 minutes, then transfer to a wire rack to cool completely.
- Ice and decorate when fully cool; icing sets in roughly 20 minutes.
Notes
- Room temperature: store in an airtight container up to 3 days.
- Refrigerator: keep up to 7 days.
- Freezer: freeze up to 3 months; thaw 20–30 minutes before serving.
Pro tips:
- Chill dough at least 30 minutes to prevent spreading.
- Allow dough to soften slightly after chilling for easier rolling.
- Use piping bags or a snipped sandwich bag to decorate.