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.
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.
More Vegan Cookie Recipes
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)
PRINT
PIN
Save Saved!
COMMENT
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
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
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕
