Gingerbread cookies are a staple in my kitchen every holiday season. I love how the warm spices fill the house with a cozy aroma that instantly feels like comfort. Over the years, I’ve perfected this vegan version to be just as satisfying as the traditional recipe, with a tender yet slightly crisp texture.

What makes this recipe special is its balance of spices and molasses, which gives the cookies a rich depth without being overpowering. I usually bake a batch to share with friends or enjoy with a cup of tea on chilly afternoons. The dough is easy to work with, and the cookies hold their shape well, making them perfect for decorating or simply enjoying plain.

These cookies have become a go-to for me because they’re straightforward to make and reliably delicious. Plus, knowing they’re vegan means they’re inclusive for all my guests. The scent of ginger, cinnamon, and cloves baking in the oven is always a sign that good things are coming.

Quick Facts

Why You’ll Love It

This vegan gingerbread cookie recipe is a reliable classic that combines traditional flavors with plant-based ingredients. It’s easy to prepare, yields tender yet sturdy cookies, and fills your kitchen with inviting spice aromas.

• Reliable weeknight option
• Minimal ingredients
• Rich, crowd-pleasing flavor
• Scales well for guests

Ingredients

These ingredients come together to create a flavorful, vegan gingerbread dough that’s easy to handle. You’ll find familiar spices and pantry staples here, along with plant-based alternatives that keep the recipe simple and accessible.

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1/2 cup brown sugar, packed
• 1/2 cup unsulphured molasses
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract

Step-by-Step Instructions

Follow these steps to mix, chill, roll, cut, and bake your vegan gingerbread cookies. The process is straightforward, and chilling the dough helps achieve the perfect texture and shape retention.

1. In a large bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt until evenly combined.
2. In a separate bowl, mix melted coconut oil, brown sugar, molasses, applesauce, and vanilla extract until smooth.
3. Gradually add the dry ingredients to the wet ingredients, stirring until a firm dough forms.
4. Divide the dough in half, flatten into discs, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.
5. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
6. Roll out one disc of dough on a lightly floured surface to about 1/4-inch thickness.
7. Use cookie cutters to cut out shapes and place them on the prepared baking sheets about 1 inch apart.
8. Bake for 8-10 minutes, until the edges are set but cookies are not overly browned.
9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
10. Repeat rolling and cutting with the second disc of dough.

Chef Tips

These tips will help you get the best results with your vegan gingerbread cookies, from handling the dough to baking and cooling.

• Chill the dough well to prevent spreading during baking.
• Use parchment paper for easy cookie removal and cleanup.
• If dough is sticky, lightly flour your rolling surface and rolling pin.
• Don’t overbake; cookies will firm up as they cool.
• Store cooled cookies in an airtight container to maintain freshness.

Substitutions

If you need to adjust ingredients based on what you have or dietary preferences, here are some common substitutions that work well without compromising texture or flavor.

• Replace coconut oil with vegan butter or neutral oil like canola.
• Use maple syrup or date syrup instead of molasses for a milder flavor.
• Swap applesauce for mashed banana or pumpkin puree.
• Use gluten-free flour blend in place of all-purpose flour for gluten-free cookies.
• Brown sugar can be substituted with coconut sugar or raw sugar.

Storage & Reheating

Proper storage keeps your gingerbread cookies fresh and tasty for days. Here’s how to store and reheat them for the best texture.

• Store cookies in an airtight container at room temperature for up to 1 week.
• For longer storage, freeze cookies in a sealed container or freezer bag for up to 3 months.
• To thaw frozen cookies, leave them at room temperature for a few hours.
• Reheat cookies briefly in a low oven (300°F/150°C) for 5 minutes to refresh texture.

Perfect Pairings

These vegan gingerbread cookies pair well with a variety of drinks and accompaniments that complement their spicy sweetness.

• Hot spiced apple cider
• Vegan chai latte
• Non-dairy whipped cream
• Orange slices or candied citrus peel

FAQs

Here are answers to common questions about making and enjoying vegan gingerbread cookies.

Nutritional Note

These vegan gingerbread cookies provide a moderate amount of calories primarily from carbohydrates and fats, with no cholesterol and a small amount of protein from the flour.