Nothing beats the smell of these freshly baked easy vegan gingerbread cookies! These festive cookies are decorated with a simple white icing.
They make the perfect edible gift this Christmas or afternoon treat for you and your family!
They are super easy to make, vegan and totally delicious! Who doesn’t love a gingerbread cookie? These are loved by both kids and adults – and for good reason!
Part of Christmas to me is baking and filling the house with smells of spices of freshly baked treats. Baking is a great way to get the family and kids involved for a Christmas activity.
The kids can help to mix, knead and roll out the dough – let them get their hands dirty! The funnest part for me (aside from eating them) is icing them.
You can do this any way you like – I used a small piping bag to do this. It takes a bit of time but you can get as creative as you like.
You could just cover the whole cookie in icing then add some sprinkles or glitter for an easier option. Or use some of those icing pens!
How to make vegan gingerbread cookies:
The ingredients for these gingerbread cookies are: vegan butter, light brown sugar, golden syrup, black treacle, plain flour, baking powder, ground ginger and ground cinnamon.
Just 8 ingredients for these super simple and tasty cookies!
To begin, beat the vegan butter and sugar together until light and fluffy. Add the golden syrup and black treacle and mix again until combined. It’ll be a nice dark golden colour.
Sift in the flour, baking powder and spices. Gently mix together and then use your hands to knead together until it forms a dough and is no longer crumbly.
It make take a couple of minutes, but it will come together. Add a little more flour if its too sticky.
Roll it into a ball shape and wrap in cling film or place in a bag and pop in the fridge for half an hour to firm up.
Pre heat the oven to 180C/350F and roll out the dough. Place onto a well floured surface or roll between two sheets of cling film. This will stop it from getting stuck to the rolling pin and works every time!
Roll the dough until it is about 1/4 inch thick all over. Use cookie cutter of your choice and place onto a baking tray lines with parchment paper.
If you’re using quite intricate cookie cutters then use a flat spatula to help remove them or roll the dough directly onto parchment paper then remove the dough around them so you don’t have to move them!
The baking time for these cookies will depend on what size cookie cutters you are using.
If you want them chewy on the inside then make sure not to over bake them or they will be crunchy.
Leave them to cool on a cooling rack and mix up your icing. Mix the icing sugar with water and stir until there are no lumps.
Either use a piping bag to decorate or dip each cookie in the icing (you may need to mix up more if you do this). You can then sprinkle with some sprinkles or glitter!
These cookies will keep in an air tight container for a couple of weeks. So a great time to make them and then enjoy for the whole festive period! Or to gift and give as presents (if there are any left).
For more cookie recipes you may enjoy these:
Salted Caramel Chocolate Chip Cookies
Peanut Butter Chocolate Chip Cookies
As always if you make these easy vegan gingerbread cookies be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!
Don’t forget to follow along on Facebook, Pinterest and Instagram – I’d love to see you all there!
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Whip up these easy vegan gingerbread cookies with a simple white icing. Soft and chewy on the inside and perfectly spiced. Get all the family involved and show off your creative skills decorating them.
- 130g vegan butter
- 100g light brown sugar
- 100g golden syrup
- 100g black treacle
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1.5 tsp baking powder
- 425g plain flour
- 50g / 1/2 cup icing sugar
- 1 tsp water
- Place the vegan butter and sugar in a bowl and beat until light and fluffy. Add the golden syrup and treacle and mix again until combined.
- Then add the spices, flour and baking powder and mix until it forms a ball, it's easiest to use your hands. Either do it in the bowl or transfer to a floured work surface. It may take a couple of minutes, if it's too sticky add a little more flour.
- Roll into a ball then place in some cling film and place in the fridge to firm up for about half an hour. Preheat the oven to 160C fan/180C/300F.
- Roll out the dough with a rolling pin until the dough is 1/4 inch thick. To prevent any sticking to the rolling pin, place the dough in between two sheets of cling film/parchment paper and roll on top of it.
- Use the cookie cutters to cut out shapes and then place on a lined baking sheet. It will make between 15-30 depending on the size of your cookie cutters.
- Place in the oven for 6-10 minutes. If you like them crunchy then leave in until the sides are turning brown.
- Leave to cool and then transfer to a cooling rack. To ice, mix icing sugar with water. Add more water or icing sugar to get the consistency you want, I like it thick. Use a spoon or small piping bag to ice the biscuits.
Will keep in an air tight container for a couple of weeks.
Add colour to your icing by adding a couple of drops of food colouring (just make sure they are vegan).
Nutrition Information:Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 224Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 111mgCarbohydrates: 37gFiber: 1gSugar: 13gProtein: 3g
Friday 8th of January 2021
Best vegan gingerbreads! Made three times this season and they taste like the non-vegan ones. Such a hit! Thank you for this recipe.
Friday 8th of January 2021
Hi Doris, thank you for your comment, so glad you have enjoyed them so many times :) Tamsin xo