Name: Vegan Gingerbread Cookies with Icing Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 2 ¾ cups Bob’s Red Mill GF All Purpose 1:1 Baking Flour (can substitute regular all-purpose flour if not gluten free); 2 ½ tsp ground ginger; 1 tsp cinnamon; ¼ tsp salt; ¼ tsp nutmeg; ¼ tsp cloves; ½ cup refined coconut oil or vegan butter, softened (but not melted); ⅓ cup molasses; ⅓ cup pure maple syrup; ½ cup dark brown sugar; ¼ cup liquid from can of chickpeas (aquafaba) OR 2 egg whites; 3 cups sifted powdered sugar; 1 tsp vanilla extract; 2-3 tsp water as needed

If you’re like me and absolutely adore the warm, cozy vibes of the holiday season baked right into a cookie, you’re going to love this one. I’m excited to share my Vegan Gingerbread Cookies with Icing Recipe—it’s the kind of recipe that fills your kitchen with the most inviting aroma, tastes that blend spicy and sweet perfectly, and best of all, it’s 100% plant-based. Whether you’re vegan or just looking to add something new to your holiday baking, this recipe is a total winner, and I’ll walk you through every step to make it easy and fun, just like sharing it over a cup of tea with a friend.

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Why You’ll Love This Recipe

Rich, Warm Flavors: The blend of ginger, cinnamon, nutmeg, and cloves gives these cookies that classic holiday magic you can’t resist.
Vegan & Allergy-Friendly: No eggs or dairy here, just wholesome ingredients so everyone can enjoy them.
Perfect Texture Options: You decide thick and chewy or thin and crispy—this recipe is super flexible.
Icing That’s Easy & Fun: The vegan royal icing is smooth and pipeable, adding that festive finishing touch you’ll be proud of.

The image shows three snowflake-shaped cookies stacked on a silver cooling rack placed on a white marbled surface. The cookies are brown with detailed white icing decoration. The top cookie has thick white icing covering the shape with a leaf vein pattern on each arm and small shiny sugar crystals scattered on top. The two cookies underneath have thinner white icing lines creating a delicate snowflake design with crisscross patterns. The cookies’ texture looks soft yet firm with visible edges. Photo taken with an iphone --ar 2:3 --v 7 - Vegan Gingerbread Cookies with Icing, vegan gingerbread cookies, holiday vegan cookies, vegan gingerbread recipe, plant-based holiday cookies

Ingredients You’ll Need

I love how simple yet flavorful the ingredients list is for this Vegan Gingerbread Cookies with Icing Recipe. You’ll find a perfect mix of spices and sweeteners that work beautifully together, plus I’ve added some handy tips for each ingredient to help you nail this recipe on your first try.

Flat lay of a small mound of white all-purpose flour, a few whole brown nutmegs and cinnamon sticks, a small pile of ground ginger and ground cloves and ground cinnamon powders arranged neatly, a small white ceramic bowl of solid refined coconut oil, a small white ceramic bowl filled with dark amber molasses, a small white ceramic bowl containing pure maple syrup, a small white ceramic bowl heaped with dark brown sugar, two whole uncracked brown eggs, a small white ceramic bowl filled with aquafaba (liquid from chickpeas), another small white ceramic bowl with sifted powdered sugar, a tiny white ceramic bowl holding clear vanilla extract, and a separate tiny white ceramic bowl of clean water droplets, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Vegan Gingerbread Cookies with Icing, vegan gingerbread cookies, holiday vegan cookies, vegan gingerbread recipe, plant-based holiday cookies

Gluten-free all-purpose flour or regular all-purpose flour: I use Bob’s Red Mill GF 1:1 flour blend for perfect texture and consistency, but regular flour works well if gluten isn’t your concern.
Ground ginger: Fresh and fragrant ginger is key! It’s the star spice here, so don’t skimp.
Cinnamon: Adds that warm backbone flavor you expect from gingerbread.
Salt: Just a pinch to balance and enhance the sweetness.
Nutmeg and cloves: These spices round out the gingerbread flavor with depth and warmth.
Refined coconut oil or vegan butter: I prefer refined coconut oil for a neutral flavor, but vegan butter gives a richer taste and tender crumb.
Molasses: This ingredient brings the dark, rich flavor and beautiful color traditional gingerbread cookies are known for.
Pure maple syrup: Adds natural sweetness and a subtle depth that works beautifully with molasses.
Dark brown sugar: For that caramel-like sweetness and moist texture.
Aquafaba (liquid from a can of chickpeas) or egg whites: Used for the icing—it whips up beautifully to make a vegan-friendly royal icing alternative.
Powdered sugar: The base of the icing, sifted for smoothness and perfect piping texture.
Vanilla extract: Adds a subtle sweet aroma to the icing.
Water: Just enough to get your icing to the right consistency.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to mix things up depending on the occasion or what I have on hand. Don’t hesitate to personalize this Vegan Gingerbread Cookies with Icing Recipe to your liking—whether that’s playing with spices or experimenting with the icing.

Spice it up: Sometimes, I add a pinch of black pepper or cardamom for a little extra warmth and complexity—trust me, it’s a subtle twist that makes these cookies stand out.
Alternative sweeteners: You can swap maple syrup for agave nectar or date syrup if you want a different kind of natural sweetness.
Nut-free variation: If you want to add a crunch, try sprinkling crushed peppermint candies or adding tiny chocolate chips that fit vegan diets.
Gluten tweaks: If you don’t need gluten-free, using standard all-purpose flour will give you softer, slightly more tender cookies.

How to Make Vegan Gingerbread Cookies with Icing Recipe

Step 1: Mix Your Wet Ingredients Until Smooth and Creamy

First, grab a bowl and your electric mixer. Beat together the softened coconut oil (or vegan butter), molasses, maple syrup, and dark brown sugar until everything’s well combined and smooth. This step ensures your sweeteners and fat meld beautifully, giving your dough that rich base flavor and perfect texture. I like to let it mix a little longer to make sure the sugar dissolves well—it really helps with the chewiness later on.

Step 2: Stir in the Dry Ingredients, then Chill the Dough

Next, gently fold in all your dry ingredients: flour, ginger, cinnamon, salt, nutmeg, and cloves. I use a wooden spoon here and always spoon-and-level my flour—that trick makes a huge difference for gluten-free flours, and you’ll find the texture comes out just right. Once combined, cover the dough and pop it in the fridge for 30 minutes. Chilling firms up the dough, which makes rolling and cutting so much easier.

Step 3: Roll Out and Cut Your Cookies

After chilling, preheat your oven to 350°F (175°C). Roll your dough out between 1/4 to 1/2 inch thick—thinner for crispier cookies, thicker for chewier ones. I prefer around 1/3 inch personally, but it’s totally up to your texture preferences. To prevent sticking, lightly oil your cookie cutters and dust them with flour before cutting your shapes. Here’s a tip I discovered: cut the cookie, leave the cutter in place, and carefully use a spatula to transfer each cookie to a parchment-lined baking sheet. Then gently remove the cutter to keep things neat and tidy.

Step 4: Bake Until Just Right

Bake your cookies for 8-11 minutes. Watch for an even color across the cookies and that the centers don’t look raw—remember, they’ll be soft coming out but will firm up as they cool. I used to overbake mine and end up with rock-hard cookies, so keeping a close eye here makes all the difference. Let them cool completely before you move on to the fun part!

Step 5: Whip Up the Icing and Decorate

For the icing, beat either 1/4 cup of aquafaba (the liquid from a can of chickpeas) or 2 egg whites until foamy. Gradually beat in sifted powdered sugar, plus vanilla extract, until the mixture is smooth and pipeable—thick enough that it won’t run off your cookies, but not so stiff that it’s hard to work with. Add water teaspoon by teaspoon as needed to perfect the consistency. I love using a piping bag or even a plastic squeeze bottle for fine details. Wait until the cookies are completely cool before icing, or you risk a sticky mess.

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Pro Tips for Making Vegan Gingerbread Cookies with Icing Recipe

Measure Flour Properly: Always spoon your flour into the measuring cup and level it off instead of scooping—it avoids dense cookies, especially important with gluten-free blends.
Cookie Cutter Trick: Oil and flour your cutters each time to prevent dough sticking and to keep your shapes clean and crisp.
Chill the Dough: Don’t skip chilling—it helps with rolling out and stops cookies from spreading too much in the oven.
Icing Consistency: Adjust water slowly when making icing—you want it thick enough to hold shape but still smooth enough to pipe easily.

How to Serve Vegan Gingerbread Cookies with Icing Recipe

Vegan Gingerbread Cookies with Icing Recipe - Serving

Garnishes

I love to finish these cookies with a sprinkle of crushed candied ginger or a pinch of festive colored sanding sugar to add a little sparkle and extra zing. Tiny edible silver balls or vegan-friendly glitter make them party-ready, especially if you’re gifting or decorating for special occasions.

Side Dishes

Pair these warm, spiced cookies with a cup of rich vegan hot chocolate or spiced chai tea—trust me, the combo is next level. For a brunch or dessert platter, vegan whipped cream and fresh orange slices brighten things up nicely.

Creative Ways to Present

One year, I arranged them stacked as little gingerbread “trees” tied with cinnamon stick “trunks,” which was a huge hit at a holiday party. You can also create mini gingerbread gift boxes by stacking a few iced cookies with edible glue (like extra icing) in between. And, honestly, a classic cookie platter with festive ribbons never goes out of style!

Make Ahead and Storage

Storing Leftovers

I store leftover gingerbread cookies in an airtight container at room temperature with a slice of bread to keep them moist and chewy for up to a week. The bread trick keeps the cookies from drying out, which has saved me more times than I can count.

Freezing

If you want to make these ahead for the holidays, freeze the unbaked dough by shaping it into a disk wrapped tightly in plastic. When you’re ready, thaw overnight in the fridge, roll out, and bake as usual. You can also freeze fully baked and iced cookies in a single layer, then stack with parchment paper in between—just thaw at room temp before serving.

Reheating

If your cookies soften too much or you want to refresh them, warm them in a 300°F oven for 5 minutes. It restores a lovely slight crisp without drying them out. Just be careful not to melt the icing!

FAQs

Can I make these cookies gluten-free?

Absolutely! This Vegan Gingerbread Cookies with Icing Recipe was originally crafted using a gluten-free all-purpose flour blend (Bob’s Red Mill GF 1:1). Just be sure your flour includes xanthan gum, which helps bind the dough and keeps the texture spot on.
What is aquafaba and why is it used for the icing?

Aquafaba is the liquid from canned chickpeas, and it whips up just like egg whites, making it a brilliant vegan alternative. For the icing in this recipe, it helps create that fluffy, pipeable texture you want in royal icing, without using animal products.
How do I prevent my cookies from spreading too much?

Chilling the dough for at least 30 minutes is key. This solidifies the fats and makes the dough firmer, so when baked, the cookies hold their shape perfectly without spreading. Also, avoid adding too much fat or liquid beyond the recipe’s amounts.
Can I make these cookies ahead of time for a party?

Yes! You can either prepare and freeze the dough ahead—then bake fresh when ready—or bake and ice the cookies a few days before. Stored in an airtight container, they keep their flavor and texture beautifully.

Final Thoughts

Honestly, this Vegan Gingerbread Cookies with Icing Recipe holds a special place in my heart—it’s the recipe I reach for when I want that cozy, nostalgic feeling without compromising on my plant-based lifestyle. I love that it’s straightforward enough for beginners but yields gorgeous cookies that impress every time. So, whether it’s your first time making gingerbread or you’re a seasoned cookie pro, I encourage you to try this recipe—grab your rolling pin, some good tunes, and treat yourself to sweet, spiced joy that always feels like home.