Vegan Gingerbread Cookies

Total time1 hr 37 min

Prep time25 min

Cook time12 min

These are the classic warmly spiced cutout cookies you want stacked on a holiday plate, built on a base of molasses, brown sugar, and a cozy mix of ginger, cinnamon, cloves, and black pepper. A flax egg gives the dough the binding it needs without any egg at all, so you get that same tender, slightly chewy bite once they're baked. The dough chills into an easy, roll-out texture that holds crisp edges from the cutter, and the centers stay just soft enough for that perfect gingerbread snap. Once cooled, they're ready for a simple sweet glaze piped into whatever shapes and patterns you like. It's a reliable pick for a vegan cookie tray, and the dough itself comes together with basic pantry staples and no fuss. Make a double batch — these hold up beautifully for gifting or freezing ahead of the season.

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Ingredients

24 servings

For the flax egg

For the dough

2 ¼ cups all-purpose flour
1 tsp baking soda
¼ tsp salt
2 tsp ground ginger
1 ½ tsp ground cinnamon
¼ tsp ground cloves
¼ tsp ground black pepper
½ cup (1 stick) unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
½ cup packed dark brown sugar
⅓ cup unsulfured molasses
1 tsp vanilla extract

For the icing

1 cup powdered sugar, sifted (optional)
1 ½ tbsp milk (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Stir together the ground flaxseed and water in a small bowl until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
2
Whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and black pepper in a medium bowl until evenly combined.

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