Vegan Gingerbread Cookies with Christmas Icing Surprise

vegan gingerbread cookies

Christmas is my favorite time of year! Delicious desserts flood my kitchen and these vegan Gingerbread cookies with Christmas icing are a favorite in my family. Easy to bake and decorate!


There’s only one cookie that screams Christmas in my kitchen. Its these scrumptious vegan Gingerbread cookies with Christmas Icing, a staple of my holiday baking. They are extremely easy to make, I’m not just saying this, and super fun for the kiddies to help with too. I love recipes that are family friendly. Just know that once you make these cookies, it’s going to be hard to stop eating them.

There are two basic steps in this recipe that are super important. The first one is freezing the dough. Even non vegan cutout cookies need the dough to be either frozen or refrigerated. I froze my dough for one hour, but you can totally make this dough ahead of time and put it in the fridge overnight. Then roll it out the next day and you’re off. This dough gets warm quickly and when it gets warm it’s hard to work with it.

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The second important step is to refrigerate your cookies prior to putting them in the oven. This seemed totally weird to me at first, but its what holds the shape of the cookies. Your dough warms up, which jeopardizes the integrity of the the final cookies. Budget your time for this and do it for at least 10 minutes.

Remember, when it comes to vegan cookies and desserts, do not overcook them. It is okay for them to be under cooked, because they harden up. These cookies are also great to put in the fridge, but if you want to save them longer than a week, then freeze them. Do no put the icing on them before you freeze them.

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To ice your cookies, or not to ice them? Frosting is fun, but its often overwhelming. I prefer to ice half of my cookies, especially since my daughter likes fully coat her cookies. Experiment and have fun. Next time I plan to outline my cookies in icing, rather than cover them completely. Credit is due to this yummy recipe right here which I adapted into my own special vegan gingerbread cookies. Go full Christmas with the icing, because you’re worth it.


Vegan Gingerbread Cookies


Vegan Gingerbread Cookies


Recipe Details:

  • Prep Time: 1 hour and 30 minutes
  • Cook Time: 8 minutes
  • Total Time: 1 hour and 38 minutes
  • Yields: 24 cookies

Ingredients for Dough:

  • 1 flax “egg” (1 TBSP flax seeds + 3 TBSP warm water)
  • 1/2 cup (1 stick) vegan butter (I use Earth Balance)
  • 1/2 cup sugar
  • 1 TBSP apple cider vinegar
  • 1 TSP pure vanilla extract
  • 1/2 cup molasses
  • 2 1/3 cups all-purpose flour, plus extra for rolling the dough
  • 1 1/2 TSP baking soda
  • 1/4 TSP salt
  • 1 1/4 TSP ground cinnamon
  • 1 1/4 TSP ground ginger

Ingredients for Icing:

  • 1 cup powdered sugar
  • 2 TBSP vegan butter
  • 1 TBSP nondairy milk (I use unsweetened almond milk)
  • 1 TSP vanilla extract
  • Red food coloring (optional)


Vegan Gingerbread Cookies


Preparation for Dough:

  1. In a small bowl, mix your ground flax seed and water together. Let it sit for 5 minutes. This is your flax egg.
  2. In a large mixing bowl (or stand mixer) cream your vegan butter, sugar, apple cider vinegar, flax egg, and vanilla. Once creamed, add flour, baking soda, cinnamon, ginger, and salt. The dough will be thick.
  3. Wrap the dough up in plastic and freeze for at least one hour. Do not skip this step, as you won’t be able to roll out the dough without it first hardening up.
  4. Once chilled, divide the dough in half. Put the half that you’re not using into the fridge to stay chilled. Add flour to parchment paper, or the surface you use to roll out dough, and roll the dough out to about 1/4 inch thickness. Be quick because the dough warms up fast.
  5. Pre-heat your oven to 350 degrees Fahrenheit.
  6. Use your desired cookie cutters to create shapes. Make sure you flour your surface and dough each time you re-roll it out. Place your cookies on a greased parchment lined cookie sheet.
  7. Put your cookie sheets in the fridge or freezer for 10 minutes to ensure they retain their shape while baked. Do not skip this step either. The dough gets soft and you want your cookies to keep their shapes.
  8. Bake your cookies for 8-10 minutes. Remove promptly and let cool.

Preparation for Icing:

  1. Cream your butter and powdered sugar. Then add the vanilla extract and nondairy milk. Mix thoroughly.
  2. Once your icing is thick, add your desired food coloring. Stir to combine.
  3. Use a pastry bag or knife to decorate the cookies with your icing. Let the icing dry before you store them.
  4. These cookies can be stored in an air tight container in a cool, dry place, or in the fridge or freezer if you’re not going to eat them right away.



Meet Our Baker:

Mandi Mellen is Lead Editor, Writer, and Co-Owner of BuzzChomp. She’s an acclaimed Actor, Director and Producer. Visit M Square Productions for her film work, or get lost in her comedy on Pillow Talk TV. You can follow her on TikTok, Twitter and Instagram.

Photo Credit to Yours Truly

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