Author: These Vegan Gingerbread Cookies are soft and chewy (not hard or crispy!), perfectly spiced, and made for rolling, cutting, and decorating. Perfect for making gingerbread men (or whatever shapes you like!) They're rich with molasses, loaded with warm ginger and cinnamon, and bake up thick and tender every time. No one will guess they're vegan, they taste just like the classic holiday cookie.
Is there anything better than the smell of gingerbread baking? The moment these cookies hit the oven, your whole kitchen smells like the holidays: warm ginger, cinnamon, cloves, and that cozy molasses sweetness. The dough rolls like a dream, cuts into clean shapes, and the baked cookies stay soft and chewy for days. Decorate them with icing and sprinkles or enjoy them warm with a mug of hot cocoa. Pure holiday magic. ✨
Why These Are the BEST Vegan Gingerbread Cookies
- Perfect texture: Soft, thick, and chewy in the middle with lightly crisp edges (not hard and dry like so many gingerbread cookies).
- Festive flavor: Bold ginger, cozy cinnamon, and deep molasses. (If you love these, try my Vegan Gingerbread Oatmeal Cookies too!)
- Easily vegan: My recipe is made with simple plant-based ingredients, no store-bought egg replacers or complicated substitutions needed.
- Cut-out friendly: The dough rolls smoothly and keeps sharp edges, so your gingerbread men (or stars, snowflakes, anything!) look picture perfect, not like blobs.
- Make-ahead option: Chill the dough or freeze it for later. You can even bake + decorate the cookies and freeze them for grab-and-go holiday treats.
Ingredients for Gingerbread Cookies
- Dry ingredients: All-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and salt.
- Wet ingredients: Vegan butter, brown sugar, unsulphured molasses, and vanilla extract.
- Icing and decorating: Powdered sugar, plant-based milk (such as oat or soy), and sprinkles or candies, if desired.
How to Make Vegan Gingerbread Cookies
- Mix the dry ingredients: Whisk together the flour, baking soda, and all the spices in a large bowl.
- Mix the wet ingredients: Beat the vegan butter and brown sugar until fluffy, then mix in the molasses and vanilla.
- Combine wet and dry: Add the dry ingredients to the wet and mix until a thick dough forms. Add a bit more flour if it feels sticky.
- Chill: Divide the dough into two discs, wrap, and chill for at least 2 hours.
- Roll and cut: Roll the dough to ¼-inch thick and cut into shapes. Place the cookies on lined baking sheets.
- Bake: Bake at 350°F for 8-9 minutes until puffy and slightly lighter in color. Cool on the sheet for 10 minutes before moving to a wire rack. Once cooled completely, whisk together the icing ingredients and decorate as desired.
Tips for Perfect Vegan Gingerbread Cookies
- For the softest cookies: Roll the dough to ¼ inch thick. Thinner = crispier, thicker = soft + chewy.
- Don't overbake: The cookies may look too soft when you remove them, but they'll firm up just enough as they cool. This keeps them chewy!
- Gluten-free option: Use a 1:1 gluten-free flour blend; just be sure to chill the dough for easier rolling.
- Don't use blackstrap molasses: Use light unsulphured molasses, as blackstrap molasses is too bitter for this type of recipe.
How to Store
- Room temperature: Store these vegan gingerbread cookies in an airtight container for up to 5 days. You can place parchment paper between the layers to keep the icing looking pristine!
- Freezer: Freeze baked cookies up to 2 months. Thaw at room temperature before serving. You can also freeze the discs of dough for up to 2 months. Thaw overnight in the refrigerator before rolling and baking.
If you try this vegan gingerbread cookie recipe, let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Vegan Gingerbread Cookies (Soft, Chewy & Perfect for Cut-Outs)
These Vegan Gingerbread Cookies are soft, chewy, and perfect for cut-outs! Made with rich molasses and warm spices, they hold their shape beautifully while staying tender; never dry or crumbly. Roll, cut, and decorate them into classic gingerbread men, stars, or holiday shapes for a festive cookie that tastes just as good as it looks. Whether you frost them, add candy buttons, or keep them simple, this easy vegan recipe will be your go-to holiday favorite.
Servings: cookies (varies by cookie cutter size)
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Ingredients
For the cookies:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger, (yes, tablespoon)
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¾ cup vegan butter
- 1 cup brown sugar
- ⅔ cup unsulphured molasses, (not blackstrap)
- 1 teaspoon vanilla extract
For the icing:
- 1 cup powdered sugar
- 1 - 2 tablespoons plant-based milk, (such as oat or soy)
- Sprinkles or candies, optional, for decoration
Instructions
- Mix the dry ingredients: In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
- Cream the butter and sugar: In another large bowl using an electric mixer, beat the vegan butter and brown sugar on medium-high until light and fluffy. Then, mix in the molasses and vanilla until evenly blended.
- Combine the dough: Add the dry ingredients to the wet and mix on low until a thick dough forms. It should be soft but hold together. If the dough seems too sticky, add 1-2 more tablespoons (8-16 g) flour until it holds together.
- Chill: Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 2 hours (or up to 3 days). Chilling helps the dough firm up for rolling and cutting.
- Preheat and prep: When ready to bake, preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
- Roll and cut: On a lightly floured surface or between two sheets of parchment, roll one dough disc to about ¼ inch (6 mm) thick. Cut into shapes with cookie cutters and transfer to baking sheets. Gather and re-roll scraps until all dough is used.
- Bake: Bake for 8-9 minutes, until cookies look puffy, slightly lighter in color, and may have small cracks. Do not overbake, this keeps them chewy. Let cool on the baking sheet for at least 10 minutes before transfering them to a wire rack; they will flatten as they cool.
- Make the icing: Whisk powdered sugar with 1 tablespoon plant-based milk. Add more milk, 1 teaspoon at a time, until your desired icing consistency is reached.
- Decorate: Once cooled completely, decorate with icing, sprinkles, or candies as desired.
Notes
Storage: Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 2 months. You can also freeze the dough discs for up to 2 months. Thaw in the fridge before rolling and baking.
Gluten-Free: Try a 1:1 gluten-free all-purpose baking blend. Results may be slightly more fragile, but chilling the dough and baking on parchment helps.
Molasses Note: Use light unsulphured molasses (often labeled “original” or “mild”). Avoid blackstrap molasses, it’s too bitter for this style of cake.
Nutrition
Serving: 1cookie with icing (recipe makes 30 cookies) | Calories: 150kcal | Carbohydrates: 27g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 115mg | Potassium: 138mg | Fiber: 0.5g | Sugar: 17g | Vitamin A: 2IU | Vitamin C: 0.04mg | Calcium: 26mg | Iron: 1mg
Gayle says
Very good
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Gayle!
Abby says
Love this recipe! Easy, delicious, perfect for decorating
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Abby! So glad you loved them 😊!
Maria says
I rolled the dough into a lig and chilled it in the fridge. I sliced it and put them on a cookie sheet. After the round cookies came out and cooled, I frosted them. They came out so good. My non vegan son loves them.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Maria, that sounds great. I’m so glad they turned out well and that your son enjoyed them too!!
Nicola says
The perfect gingerbread! Soft and well-spiced.
Thank you for sharing your recipe!
Jess @ It Doesn't Taste Like Chicken says
We're so happy you liked it! Thanks for your review, Nicola!
Nicole says
Yum! My first vegan cookie and it came out great! The butter and sugar weren't coming together at first, but then everything blended! I'll definitely keep that in mind for future cookies!
Only thing of note: make sure you're rolling it to proper thickness. I used parchment paper, but next time I'll just use flour. The dough stuck enough to be frustrating on the paper. The first cuts were 1/4 inch and came out perfectly! They look just like the picture! Subsequent rollings are much smoother, thinner, and crispier. Definitely gingersnap consistency. Still very tasty! But an important lesson learned.
Highly recommend these cookies if you want to dip your toes into vegan baking!
Jess @ It Doesn't Taste Like Chicken says
Hooray! We're so happy you tried baking vegan cookies! Thanks for sharing your experience. 🙂
Sue says
Wow--I made these for a party and they were a huge hit! They were easy to roll and cut using parchment paper.
I am making more tonight for a neighborhood party!
Sam Turnbull @ It Doesn't Taste Like Chicken says
That’s wonderful, Sue! So happy they were a hit, and love that parchment paper trick. Have fun at the neighborhood party 🎄
Tan says
Hi there,
I have made the delicious cookies and they're cooling. I'd like to freeze them, but am wondering about the defrosting process. Should I defrost them a few days before the day I want to serve them? And should I put icing on them first, and then freeze them, or vice versa?
Thanks!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Tan! Freeze the cookies with or without the icing, both ways work great. Thaw them at room temperature the day you want to serve, (they usually take less than an hour to thaw at room temp!) Enjoy!
Tan says
These cookies are perfectly spiced and so delicious! They turned out soft and chewy and have quickly become a family favourite!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thank you so much, Tan! I’m thrilled they turned out soft and chewy and became a family favorite 🎄
Rose says
These are so good and absolutely adorable!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed them, Rose!
Simone says
I can't make these and gift them because when I make them, they get eaten up, especially if my children and grand children are around.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha I love that, Simone. So happy they are such a hit!
Talia says
Hello, I know it won’t be quite the same, but is there anything I can substitute for the molasses? I can’t find non blackstrap molasses anywhere (in Aus). Have struggled to even find blackstrap molasses.
Thanks!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Talia! If you can’t find molasses, you can substitute with dark brown sugar mixed with a little maple syrup or golden syrup. It won’t be exactly the same but will still work well. I hope that helps!
Rhnee says
Do you think this dough would work well with a silicone gingerbread house mold?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Rhnee! This dough is designed to make soft, chewy cookies, so it won’t get firm enough for a gingerbread house mold. I’d stick with traditional crisp gingerbread dough for that. Hope that helps! 🎄
Ann Green says
Just made these. They are excellent, just like every other recipe on this site! Thanks Sam!
If someone with more experience can tell me just how wet this dough should be, I'd appreciate it. I added a tablespoon of soy milk because it wasn't holding together. When rolling it out, it kept breaking...so I think it was still too dry.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Ann, thank you so much, that means a lot. The dough should be soft but not sticky and should hold together when pressed. If your flour was a bit dry, adding a splash of plant milk like you did is exactly the right fix. Happy baking.
Marey says
I had all the ingredients so I opted to make these tonight. Sooooo good! You’re right - no way to know these are vegan!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Marey, yay I love hearing that. Thank you so much for baking them and for the kind words.
Julie says
I don’t have a rolling pin so can I just do these in balls like other styles of cookies?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Julie, yes you absolutely can. Just roll the dough into balls, flatten slightly with your palm, and bake as directed. They will still be soft and chewy, just not cut out shapes. Also if you would like to try rolling them out, I have used an empty clean bottle (such as a wine bottle with the label removed) which works perfectly as a rolling pin. Enjoy!
Julie Duncan says
Thanks Sam for your help with not having to make cut-outs. I made them as just regular cookies yesterday, and they turned out fabulous - a new Christmas tradition!
Sam Turnbull @ It Doesn't Taste Like Chicken says
That makes me so happy to hear, Julie! A new Christmas tradition is the best compliment 🎄
Carol Soph says
Trans fat in cookies is bad.
Not going to make them.
Peter says
Likely the nutrition calculator is just wrong, but the only way this recipe would have trans fat in it would be the vegan butter. So just get a vegan butter that has no trans fat like earth balance (or a lot of them). Especially in the US where it is banned from being more than .5g of trans fat per serving most vegan butter is trans fat free.
Carol Soph says
Thanks so much for your reply.
I use Earth Balance plant based butter. I will definitely make these.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Carol, yes as Peter said, the trans fat listed in the nutrition is coming from the vegan butter brand used in calculation. Many vegan butters are trans fat free, so you can simply choose one that fits your preference. Enjoy!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Peter, thanks so much for jumping in with that helpful explanation. I really appreciate you sharing that.