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wire rack full of gingerbread cookies in shapes of gingerbread men, stars, snowflakes, christmas trees, dreidels

Vegan Gingerbread Cookies

Soft & chewy Vegan gingerbread cookies perfectly spiced with molasses & ginger flavor!
5 from 3 votes
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Course: Vegan Cookies + Brownies
Cuisine: Vegan
Prep Time: 15 minutes
Cook Time: 10 minutes
Additional Time: 30 minutes
Total Time: 55 minutes
Servings: 20 small cookies


Gingerbread Cookies

  • ½ cup salted vegan butter
  • ½ cup dark brown sugar light brown also okay
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ cup light molasses
  • 1 flax egg 1 Tablespoon (8 grams) ground flaxseed mixed with 3 Tbsp water
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour

Vegan Icing

  • ¾ cup powdered sugar
  • 1 Tablespoon water
  • 1 teaspoon agave optional, leds to a shinier icing


  • Add the vegan butter, brown sugar, ginger, cinnamon, and nutmeg to a large mixing bowl and cream together with an electric mixer until fluffy.
  • Then, add the molasses, flax egg, and vanilla to the bowl and mix together.
  • Finally, add in the all-purpose flour and mix until a thick, yet smooth, dough forms.
  • Cover the bowl of dough with plastic wrap and add to the fridge to chill for 30 minutes.
  • Remove the dough from the fridge, preheat the oven to 350F, and line a baking sheet with parchment paper.
  • Next, place the cookie dough onto a sheet of parchment paper. Then, layer another sheet of parchment paper on top of the dough. Use a rolling pin to roll the cookie dough between the two sheets of parchment paper until the dough is about ½-inch thick.
  • Remove the top layer of parchment paper and use a cookie cutter to cut out the gingerbread cookie shapes. Take any leftover dough and continue this process of rolling out the dough and cutting out shapes until all the dough has been used.
  • Place the gingerbread cut out cookies onto the parchment-lined baking tray. Make sure to leave a little space between each cookie so they do not stick together. It is likely all the cookies will not fit on one baking sheet, but it is best to only cook one tray of cookies at a time for the best results.
  • Add the tray of cookies to the oven and bake for 8-10 minutes. For softer cookies, do not bake longer than 8 minutes.
  • Remove the tray from the oven and let the cookies cool on the tray for about 5 minutes. Then, transfer the cookies to a wire cooling rack to cool completely before decorating.
  • To make the icing mix together the powdered sugar, water, and agave until smooth. Then, add to a piping bag and decorate cooled cookies however you would like. Once the icing is on, it takes about 1-2 hours to harden completely, so make sure not to store cookies until the icing has set.
  • Once the cookies are decorated and the icing has set, serve and enjoy!


  • If using unsalted vegan butter, add ¼ tsp salt to the dough
  • I used Brer Rabbit Light Molasses for these cookies. Their full-flavor molasses also works, but please avoid using black strap molasses or you will have bitter cookies.
  • If all of the cookies cannot fit onto one baking sheet, make sure to bake the cookies in batches. Cookies bake best when their is only one pan in the oven at a time.
  • Dough can be refrigerated overnight and rolled out the next day.
  • Leftover gingerbread cookies can be stored in a closed container between layers of parchment paper at room temperature for 3-5 days, in the fridge up to two weeks, or in the freezer up to 2 months. To defrost frozen cookies, let them sit at room temperature for 30 minutes before serving.


Serving: 1cookie | Calories: 135kcal | Carbohydrates: 23g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 40mg | Potassium: 92mg | Fiber: 1g | Sugar: 13g | Vitamin A: 216IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
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