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Easy Vegan Gingerbread Cookies with Simple Icing

Soft, warmly spiced vegan gingerbread cookies topped with an easy dairy-free icing. Perfect for holidays, gifting, and festive baking.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Cookie Batter
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp cloves optional
  • 0.5 cup vegan butter softened
  • 0.75 cup brown sugar packed
  • 1 tbsp plant milk
  • 1 tsp vanilla extract
  • 0.33 cup molasses
Filling
  • 1.5 cups powdered sugar
  • 2-3 tsp plant milk
  • 1 tsp vanilla extract

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In another bowl, cream butter and brown sugar until light and fluffy. Add molasses, plant milk, and vanilla extract, mixing well.
  4. Gradually mix in dry ingredients until a soft dough forms.
  5. Roll dough to 1/4-inch thickness. Cut out shapes with cookie cutters.
  6. Bake 8–10 minutes until set around the edges. Cool completely on wire racks.
  7. Mix powdered sugar, plant milk, and vanilla until smooth to make icing.
  8. Pipe or drizzle icing over cooled cookies.

Notes

For softer cookies, bake on the lower end of the baking time. Add more icing sugar for thicker icing.