Gingerbread cookies are a staple in my kitchen every holiday season. I love how the warm spices fill the house with a cozy aroma that instantly feels like celebration. This vegan version keeps all the traditional flavors but uses plant-based ingredients that work just as well.

I usually bake a batch to share with friends and family or to enjoy alongside a cup of tea on chilly evenings. The cookies have a crisp edge with a slightly chewy center, making them satisfying to bite into. Rolling out the dough and cutting shapes is a simple, comforting ritual that I look forward to each year.

What makes this recipe special is how balanced the spices are — not too sharp, just enough to bring out the molasses and brown sugar notes. Plus, the dough is easy to handle and doesn’t stick excessively, which makes the whole baking process smooth. I find these cookies hold their shape well and taste great even a few days after baking.

Quick Facts

Why You’ll Love It

This vegan gingerbread cookie recipe is a reliable classic that delivers all the festive flavors without any animal products. It’s straightforward to make and yields cookies with a perfect texture and spice balance.

• Reliable weeknight option
• Minimal ingredients
• Rich, crowd-pleasing flavor
• Scales well for guests

Ingredients

Gather these ingredients before you start. The key to good gingerbread flavor is fresh spices and molasses, so don’t substitute those. The rest are pantry staples that you likely have on hand.

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup coconut oil, melted
• 1/2 cup brown sugar, packed
• 1/2 cup unsulfured molasses
• 1/4 cup unsweetened applesauce
• 1 tsp vanilla extract

Step-by-Step Instructions

Follow these steps carefully to get the best texture and flavor from your cookies. Chilling the dough is important to prevent spreading during baking.

1. In a large bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
2. In a separate bowl, mix melted coconut oil, brown sugar, molasses, applesauce, and vanilla extract until smooth.
3. Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms.
4. Divide the dough into two discs, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.
5. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
6. On a lightly floured surface, roll out one dough disc to about 1/4 inch thickness.
7. Cut into desired shapes using cookie cutters and place on prepared baking sheets about 1 inch apart.
8. Bake for 8-10 minutes, until edges are firm but centers are still slightly soft.
9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10. Repeat rolling and cutting with the remaining dough.

Chef Tips

These tips will help you get consistent results and avoid common pitfalls when making vegan gingerbread cookies.

• Use fresh spices for the best flavor impact.
• Chill dough thoroughly to prevent excessive spreading.
• Roll dough between two sheets of parchment for easier handling.
• Don’t overbake; cookies firm up as they cool.
• Store cooled cookies in an airtight container to maintain crispness.

Substitutions

If you need to adjust ingredients due to availability or preference, here are some reliable substitutions that won’t compromise the cookie’s texture or flavor.

• Replace coconut oil with vegan butter or margarine.
• Use maple syrup instead of molasses for a milder taste.
• Swap applesauce for mashed banana in equal amounts.
• Use gluten-free flour blend instead of all-purpose flour.
• Replace brown sugar with coconut sugar for a different caramel note.

Storage & Reheating

Proper storage keeps your gingerbread cookies fresh and tasty for days. Here’s how to store and reheat them if needed.

• Store cookies in an airtight container at room temperature for up to 5 days.
• For longer storage, freeze cookies in a sealed bag for up to 3 months.
• To refresh cookies, warm them in a low oven (300°F) for 5 minutes.

Perfect Pairings

These gingerbread cookies pair well with a variety of beverages and snacks, enhancing your enjoyment whether it’s a casual treat or part of a holiday spread.

• Hot spiced chai tea
• Vegan eggnog or almond milk latte
• A slice of vegan pumpkin pie
• Fresh orange slices

FAQs

Here are answers to common questions about making and storing vegan gingerbread cookies.

Nutritional Note

These cookies are moderate in calories and fat due to coconut oil and sugar content. They provide a plant-based treat option without dairy or eggs.