Vegan Gingerbread Cookies

There is so much to love about this recipe forVegan Gingerbread Cookies. They are soft, tender and perfectly spiced.

These cookies taste very similar to my famousrecipe for gingerbread cookiesbut they are made without the egg making them a great vegan alternative. They don’t skimp on flavor though. Same great taste.

Of course you wantgingerbreadcookies to taste good but you also want them to hold their shape. These cookies are the total triple threat. They are perfect for cutting into because the dough is firm enough to hold their shape well, yet they are chewy- plus vegan! You can’t beat that!

Why You’ll Love This Recipe

• Soft, tender, and perfectly spiced for a cozy holiday treat.
• A great vegan alternative, using an egg replacer instead of eggs.
• Easy to make and ready in less than 30 minutes.
• Perfect for decorating or enjoying plain, with or without icing especially fun for little bakers to help with.

Recipe Ingredients

• Butter-flavored shortening
• Sugar –Granulated
• Bob’s Red Mill Egg Replacer
• Molasses– Light or darn (do not use blackstrap or cooking molasses )
• White vinegar
• Flour –All-purpose or Bob’s Red Mill 1:1 baking flour
• Baking soda
• Spices –Salt, ground ginger, ground cinnamon, and ground cloves

See the recipe card below for full information on ingredients and quantities

How to Make Vegan Gingerbread Cookies

Step #1.Cream shortening and sugar until light and fluffy. Add egg replacer, molasses, and vinegar, and mix well.

Step #2.Add dry ingredients (flour, baking soda, salt, and spices) and mix to form the dough.

Step #3.Divide dough into two, wrap in plastic, and refrigerate for 30-90 minutes.

Step #4.Roll dough, cut into shapes, and bake at 350°F for 9-11 minutes. Cool and decorate if desired.

Recipe FAQs

Expert Tips

• Refrigerating the dough is crucialformaintaining the cookie shapesduring baking.
• Avoid overbakingto keep the cookies soft; they’llfirm up slightly as they cool.
• Use light or dark molasses, butavoid blackstrap molasses, as it can betoo bitter.
• Thisvegan royal icing recipeworked great, I just addedmuch less milk than called forso that my icing was very stiff.
• I love thatBob’s Red Mill Egg Replacerthat is called for in the recipe and keep it on hand in my kitchen. I tried this recipe with aflax egg and the texture wasn’t quite the same.
• This recipecould be made gluten freeby using agluten free baking blendflour like Bob’s Red Mill 1:1 baking flour or something similar

How to Serve and Store Vegan Gingerbread Cookies

I love to serve these cookies with a warm cup of spiced chai, vegan eggnog, orhot cocoa. Pair with vegan whipped cream or a dollop of vegan vanilla ice cream. You can add them to a dessert platter with fresh fruit and other holiday cookies.

Keep cookies in an airtight container at room temperature for up to 1 week. Freeze undecorated cookies in layers, separated by parchment paper, in an airtight container for up to 3 months. Thaw at room temperature before decorating or serving.

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