Vegan Gingerbread Cookies

These are very flavorful, tasty gingerbread cookies. They taste especially nice with coffee.

Vegan Gingerbread Cookies

Yield: 30-36 cookies


  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar (white)
  • 2 teaspoons ginger, ground
  • 2 teaspoons cinnamon
  • 1 teaspoon allspice
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1 egg substitute (I used No Egg by Orgran)
  • 1/4 cup vegetable oil
  • 1/4 cup molasses
  • 1 tablespoon vegan margarine, melted
  • 2 cups flour

Icing for the cookies:

  • 8 ounces vegan cream cheese, room temperature
  • 1 & 1/2 cups powdered sugar, sifted
  • 1-2 teaspoons lemon juice
  • 1 teaspoon lemon zest

Vegan Gingerbread Cookies


  1. Mix together in a small bowl, the spices – ginger, cinnamon, allspice and the salt and baking soda.
  2. In a separate, large bowl, whisk together the egg substitute, brown sugar, white sugar, molasses vegetable oil and vegan margarine.
  3. Add the spice mixture to the liquid, sweet mixture.
  4. Gradually stir in the flour mix to form a sticky dough.
  5. Divide the dough in 2 large balls, place each on plastic wrap and slightly flatten to a large round. Place a 2nd piece of plastic wrap on top and put each of the 2 dough rounds in the refrigerator to chill for at least an hour and a half.
  6. After the dough has chilled, preheat the oven to 350 F / 177 C.
  7. Lightly flour a work space and roll out 1 piece of dough to a thickness of 1/4 inch (6 mm).
  8. Using your preferred shaped cookie cutters, cut out the desired cookie shapes.
  9. Place the cookies on a cookie sheet and bake for 10-15 minutes or until the edges of the cookies begin to brown.
  10. Remove the cookies from the oven.
  11. Allow to cool on the cookie sheet for 2 minutes, then carefully remove from the cookie sheet with a spatula and place on wire rack to cool.

To make the icing:

  1. Mix 1 teaspoon of lemon juice with the cream cheese.
  2. Add the lemon zest and powdered sugar and mix well.
  3. If the cheese is too thick, add the 2nd teaspoon of lemon juice.

When the cookies have completely cooled, frost the cookies and allow the frosting to dry before placing in an airtight container.
If the cookies are too hard, placing a slice of bread in the container will soften the cookies to a chewy consistency.


We chose stars, hearts and doggies for our cookies this year.

5 responses to “Vegan Gingerbread Cookies”

  1. Sally says:

    I have been searching for a good, straight-forward vegan gingerbread recipe.

    I will be trying this out sometime this week! Can’t wait mmmn

  2. Chris says:

    Hi Sally,
    Thank you for your comment.
    These are very nice gingerbread cookies…
    quite spicy! but nicely so.

    We also have “good ‘ole gingersnaps….

    If your looking for gingerbread..
    we have
    a nice pineapple upside down..gingerbread
    Applesauce spice cake- which is really gingerbread with lemon frosting

    I guess we really enjoy the ginger flavor 🙂
    We made the vegan ginger cookies for Christmas this year- they were really good…(gone already!)
    Hope you enjoy them.

  3. JenMeister says:

    We used this recipe for our gingerbread house & extra bikkies –

    It was delicious and held its shape perfectly 🙂 Thanks for sharing!

  4. Ellen says:

    I tried these but the dough was so dry it was too crumbly to roll. I followed the recipe exactly. Any idea what could have gone wrong for me?

  5. Chris says:

    Hi Ellen,
    I am sorry about the dry dough. No, I can’t really tell you what went wrong. I have found that over the world, there are differences in flour, in various vegan margarine’s etc. and each of us must use what we can get a hold of. Adding a bit more liquid would hold the dough together. Or in some countries, it turns out too moist, so a bit more flour must be added. The recipe worked well here…and has been made more than once…I will do it again and see what adjustments I could offer you.

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