Vegan Gingerbread Cookies with Icing Recipe

If you love holiday baking but want to keep it plant-based, you’re going to flip for this Vegan Gingerbread Cookies with Icing Recipe. I absolutely love how these cookies come out — perfectly spiced and soft with just the right chew, all topped with the most delightful vegan icing. Whether it’s for a festive party or just a cozy afternoon treat, this recipe is a total winner, and I can’t wait to share the tricks that make it so easy to get just right.

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Ingredients You’ll Need

The magic of this vegan gingerbread cookie recipe lies in balancing warming spices with natural sweeteners and a plant-based fat that gives a tender bite. Plus, the icing uses aquafaba to keep things vegan and fluffy without egg whites!

• All-Purpose Flour or Gluten-Free Flour Blend: I usually use Bob’s Red Mill GF 1:1 baking flour for gluten-free baking, but regular flour works just as well if you’re not avoiding gluten.
• Ground Ginger: This is the star spice here — fresh ground is even better if you can find it!
• Cinnamon: Adds warmth and depth to the cookies’ flavor.
• Salt: Just a pinch to balance the sweetness and spice.
• Nutmeg and Cloves: Both give that authentic holiday aroma and zing.
• Refined Coconut Oil or Vegan Butter: Refined coconut oil keeps the flavor neutral, but vegan butter adds richness if you prefer.
• Molasses: This is classic for gingerbread — it gives that dark color and deep flavor.
• Pure Maple Syrup: Adds a gentle sweetness and moisture to the dough.
• Dark Brown Sugar: For more molasses flavor and a bit of chew.
• Aquafaba (Chickpea Liquid) or Egg Whites: Aquafaba is my vegan hack to make the icing fluffy and pipeable.
• Powdered Sugar: Freshly sifted for smooth, creamy icing.
• Vanilla Extract: Just a little for fragrance in the icing.
• Water: To adjust icing consistency as needed.

Variations

I love that this Vegan Gingerbread Cookies with Icing Recipe can be easily customized to fit your mood or dietary needs. You can tweak the spices or swap molasses for other sweeteners depending on what’s in your pantry.

• Spice it Up: I sometimes add a little ground cardamom or allspice for an interesting twist that my family can’t get enough of.
• Flour Alternatives: I’ve tried oat flour and almond flour blends—just remember to add a little xanthan gum if your blend doesn’t include it for better texture.
• Gluten-Free or Not: You can absolutely make these with regular all-purpose flour for a classic cookie or use the gluten-free blend for sensitive tummies.
• Toffee or Chocolate Bits: Adding chopped vegan chocolate chips or dairy-free toffee bits can surprise your guests in a delightful way.

How to Make Vegan Gingerbread Cookies with Icing Recipe

Step 1: Mix the Wet Ingredients Together

Start by beating your softened coconut oil or vegan butter with molasses, pure maple syrup, and dark brown sugar until everything is fully combined and smooth. I use an electric mixer here because it really helps everything blend evenly and gets the sugar a little dissolved, which means a smoother dough later.

Step 2: Incorporate the Dry Ingredients

Next, whisk together your flour, spices (ginger, cinnamon, nutmeg, cloves), and salt in a separate bowl. Spoon and level the flour carefully — this little trick keeps your measurements accurate. Stir the dry ingredients into the wet mixture with a wooden spoon until just combined. Don’t overmix here, or your cookies can turn tough.

Step 3: Chill the Dough

Cover your dough and refrigerate it for about 30 minutes. This step is a game-changer because it firms up the dough and makes rolling and cutting your cookies super easy — plus they hold their shapes better during baking.

Step 4: Roll, Cut, and Bake

Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the dough between 1/4 to 1/2 inch thick, depending on whether you want crispier or chewier cookies. I prefer mine a bit thicker for that perfect chew. Now, here’s a tip I discovered: before cutting, lightly oil your cookie cutters and dust them with flour so the dough doesn’t stick — that keeps your shapes nice and crisp. Cut your cookies and transfer them carefully to a parchment-lined baking sheet. Bake for 8-11 minutes until the cookies are evenly browned and the centers look set, but still soft.

Step 5: Mix the Vegan Icing

While the cookies cool completely, beat either about 1/4 cup of chickpea liquid (aquafaba) or 2 egg whites until foamy. Gradually add sifted powdered sugar and the vanilla extract, beating until you get a smooth, creamy consistency that holds its shape but doesn’t run off the cookie. Add 2-3 teaspoons of water if it’s too thick for piping. I like using a piping bag or a plastic squeeze bottle to decorate — it’s so satisfying and makes your cookies look professionally done.

Step 6: Decorate and Enjoy!

Once the cookies are completely cool, decorate them with your icing. This is where you can go artistic or simple, adding dots, swirls, or outlining the edges. My family goes crazy for these decorated cookies at holiday gatherings — they’re not just tasty, but so much fun to make together.

How to Serve Vegan Gingerbread Cookies with Icing Recipe

Garnishes

I like to add a little color with natural sprinkles or edible glitter on the icing. Sometimes a tiny dab of crushed candy canes adds a festive crunch and finishes off the cookies beautifully. For a rustic look, just simple icing lines and dots work perfectly — it’s charming and classic.

Side Dishes

Pair these cookies with a cozy cup of almond milk chai or rich hot cocoa (vegan, of course!). They also go surprisingly well with a scoop of coconut milk ice cream if you want to get fancy with dessert.

Creative Ways to Present

For holiday parties, I like arranging these cookies in layers inside a clear glass jar tied with twine. Or, you can stack them with parchment paper in between and wrap in festive cellophane bags — they make beautiful, thoughtful gifts. Decorating with a simple snowflake or star pattern always wows the crowd!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature. They stay fresh and chewy for several days, and the spices even deepen in flavor if you leave them a bit. Just make sure the icing is completely dry before stacking to avoid sticking.

Freezing

This vegan gingerbread cookie dough freezes really well! I like to shape the dough into a disk and wrap it tightly in plastic wrap before freezing for up to 3 months. Thaw it overnight in the fridge before rolling out and cutting, and you’ll have fresh cookies any time.

Reheating

If you want to warm up a cookie, just pop it in a 300°F oven for 3-4 minutes to gently soften the edges without melting the icing. I find microwaving makes them too soft and sometimes melts the decorations, so oven reheating is best.

FAQs

Final Thoughts

This Vegan Gingerbread Cookies with Icing Recipe has become one of my holiday staples. It’s the kind of recipe I recommend to any friend who’s looking for a plant-based treat that doesn’t compromise on flavor or fun. The way these cookies smell, taste, and look when decorated perfectly fills the kitchen with joy. Give it a try this season—you’ll feel like a pro icing artist in no time, and trust me, your friends and family will ask for the recipe again and again.

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