Vegan Gingerbread Cookies Recipe (Dairy-Free) (2024)

• ▢ 6 tablespoon Non-Dairy Butter
• ▢ 7 tablespoon Granulated Sugar
• ▢ 2 tablespoon Blackstrap Molasses See note
• ▢ 2 ½ tablespoon Non-Dairy Milk
• ▢ 1 teaspoon Vanilla Extract
• ▢ 1 ½ Cups All Purpose Flour
• ▢ ¼ tsp Baking Soda
• ▢ ¼ tsp Kosher Salt
• ▢ 2 ½ teaspoon Ginger
• ▢ 1 ½ teaspoon Cinnamon
• ▢ ½ teaspoon Allspice
• ▢ ½ teaspoon Nutmeg
• ▢ ¼ teaspoon Clove

For the Vegan Royal Icing

• ▢ 3 Cups Powdered Sugar, sifted
• ▢ 4 tablespoon Non-Dairy Milk
• ▢ ¾ teaspoon Vanilla Extract

• In a stand mixer fitted with the paddle attachment OR in a large bowl with a hand mixer, cream the vegan butter, sugar and molasses.

  6 tablespoon Non-Dairy Butter, 7 tablespoon Granulated Sugar, 2 tablespoon Blackstrap Molasses

• Add the non-dairy milk and vanilla and mix to combine.

  2 ½ tablespoon Non-Dairy Milk, 1 teaspoon Vanilla Extract

• Add flour, salt, baking soda and all the spices and stir well. The dough should come together fairly easily, but if you need to add 1 or 2 additional teaspoons of non-dairy milk you can do so here.

  1 ½ Cups All Purpose Flour, ¼ teaspoon Baking Soda, ¼ teaspoon Kosher Salt, 2 ½ teaspoon Ginger, 1 ½ teaspoon Cinnamon, ½ teaspoon Allspice, ½ teaspoon Nutmeg, ¼ teaspoon Clove

• Form a disc with the dough, wrap it in plastic wrap and chill in the refrigerator for at least and hour, or up to 3 days.

• Preheat oven to 325* and line a sheet tray with parchment.

• Lightly flour your work surface and rolling pin. Roll the gingerbread dough out to about ⅛ of an inch.

• Use a cookie cutter to cut desired shapes. Then use a spatula or bench knife to transfer cookies to the parchment-lined baking sheet. Press the remaining scrap dough back into a disc, wrap in plastic and return it to the refrigerator.

• Bake cookies in a 325* oven for 18-22 minutes or until they are just starting to darken around the edges and the center of the cookie feels set when you press it with a finger.

• Cool cookies on the baking sheet for 5 minutes then transfer to a cooling rack to completely cool.

• Repeat with remaining dough.

• Cool completely before decorating.

Make the Vegan Royal Icing

• In a medium bowl, combine powdered sugar, non-dairy milk and vanilla. Whisk until smooth. The royal icing should be thick, but if you need more non-daity milk, add it ½ teaspoon at a time until you reach your desired consistency.

  3 Cups Powdered Sugar, sifted, 4 tablespoon Non-Dairy Milk, ¾ teaspoon Vanilla Extract

• Transfer to a piping bag and decorate the cookies.

If you only have regular molasses that's okay! The cookies will just be slightly less molasses-y.

Don't shortchange the chill time! You will have to use too much flour when rolling the dough out and your cookies may end up tough.

Roll the cookie dough out to ⅛". These cookies are meant to be crisp like a gingersnap.

To store: transfer cookies to an airtight container and store at room temperature for up to 4 days.