Soft Vegan Gingerbread Cookies

There’s nothing like the warm, sweet spice of soft vegan gingerbread cookies. These vegan gingerbread cookies are chewy in the center, lightly crisp at the edges, and full of cozy holiday flavor. You don’t need fancy ingredients or equipment—just a bowl, a whisk, and a baking sheet.

The dough is easy to handle, and the cookies bake up evenly every time. Whether you’re making them for a cookie swap or a quiet night with tea, these are the kind of cookies that make the whole kitchen smell like home.

Why This Recipe Works

Molasses and brown sugar keep them soft: They attract moisture and create that classic chewy texture that stays tender for days.
Vegan butter gives richness: It behaves like dairy butter while keeping the recipe fully plant-based.
Spice blend is balanced: Ginger leads the way, with cinnamon, nutmeg, and cloves rounding out the flavor without overwhelming it.
No egg needed: A touch of plant milk and molasses provides moisture and binding, so the cookies hold together beautifully.
Chilled dough = neat edges: A short chill makes the dough easier to roll and helps prevent spreading.

perfectly rolled balls of vegan gingerbread dough ready for baking. Soft vegan gingerbread cookies

Shopping List

2.25 Cups All-purpose flour (or a 1:1 gluten-free blend if needed)
1 tsp Baking soda
1/2 tsp Fine sea salt
1.5 tsp Ground ginger
1 tsp Ground cinnamon
1/4 Ground nutmeg
1/8 Ground cloves
1/2 cup Vegan butter (stick-style for best results)
3/4 cups Dark brown sugar
1/3 cup Unsulphured molasses (not blackstrap)
1 tsp Vanilla extract
2 tbsp Plant milk (almond, oat, or soy)
Granulated sugar (for rolling, optional)
Optional add-ins: orange zest, finely chopped crystallized ginger

Instructions

Prep your tools: Line two baking sheets with parchment paper. Set the oven to 350°F (175°C) so it’s ready to go.
Whisk the dry ingredients: In a medium bowl, whisk flour, baking soda, salt, ground ginger, cinnamon, nutmeg, and cloves.
Set aside.
Cream the butter and sugar: In a large bowl, beat vegan butter and dark brown sugar until fluffy, about 2 minutes. This traps air and helps the cookies bake evenly.
Add the wet ingredients: Mix in molasses, vanilla, and plant milk. The mixture may look slightly separated; that’s fine.
Combine: Add the dry mixture to the wet in two additions, mixing just until no dry streaks remain.
If using, fold in orange zest or finely chopped crystallized ginger.
Chill the dough: Cover and refrigerate for 30–45 minutes. This makes rolling easier and prevents spreading.
Shape: Scoop 1 1/2 tablespoon portions and roll into balls. If you like a sparkly finish, roll each ball in granulated sugar.
Place on the lined sheets, spacing about 2 inches apart.
Bake: Bake for 9–11 minutes, until the edges are set and the centers look slightly puffed and soft. They’ll firm up as they cool. For extra-soft cookies, err on the shorter bake time.
Cool: Let cookies rest on the baking sheet for 5 minutes, then transfer to a rack to cool completely.
Optional glaze or dip: Drizzle with a simple icing (powdered sugar + plant milk) or dip half in melted dairy-free white chocolate once fully cooled.

Keeping It Fresh

These cookies stay soft for days when stored well.

Once cooled, place them in an airtight container with a small piece of bread or a slice of apple to help maintain moisture. Remove the bread after a day to avoid over-softening.

For longer storage, freeze baked cookies in a single layer until solid, then transfer to a freezer bag for up to 2 months. You can also freeze the dough balls and bake from frozen, adding 1–2 minutes to the bake time.

soft vegan gingerbread cookies baked on baking tray

Health Benefits

Plant-based ingredients: No eggs or dairy, making them a good fit for vegan or lactose-free diets.
Spices with benefits: Ginger and cinnamon are known for their antioxidant and anti-inflammatory properties.
Iron from molasses: Unsulphured molasses provides a modest boost of minerals like iron and calcium compared to refined sweeteners.
Flexible sweetness: You control the sugar level.
For a slightly less sweet cookie, reduce the brown sugar by 2 tablespoons without affecting the texture too much.

Common Mistakes to Avoid

Overbaking: Pull them while the centers still look soft. They set as they cool. Overbaking leads to dry, cakey cookies.
Skipping the chill: Warm dough spreads too much and loses its chewy center.
A short chill makes a big difference.
Packing the flour: Scooping directly with a measuring cup can compact flour. Spoon and level, or weigh it, to avoid dense cookies.
Using blackstrap molasses: It’s more bitter and less sweet, which can throw off flavor and texture. Stick to unsulphured molasses.
Wrong fat: Tub-style vegan spreads can be too soft.
Use stick-style vegan butter for consistent results.

Recipe Variations

Gluten-free: Use a 1:1 gluten-free baking flour with xanthan gum. Chill the dough slightly longer for easier handling.
Extra-gingery: Add 1–2 tablespoons finely chopped crystallized ginger or increase ground ginger to 2 teaspoons.
Orange spice: Add 1 tablespoon fresh orange zest and a pinch of cardamom for a brighter flavor.
Maple-sweetened: Swap 2 tablespoons brown sugar for pure maple syrup and reduce plant milk by 1 tablespoon.
Cut-out cookies: Add 2–3 tablespoons of extra flour to make the dough sturdier. Chill, roll to 1/4 inch, cut shapes, and bake 8–10 minutes.
Chocolate-dipped: Dip half of each cooled cookie in melted dark dairy-free chocolate and sprinkle with flaky salt.

FAQ’s for Soft Vegan Gingerbread Cookies

Sure. Wrap the dough tightly and chill for up to 48 hours. If it becomes very firm, let it sit at room temperature for 10–15 minutes before scooping.

Coconut oil can work, but choose refined to avoid coconut flavor. Use it softened, not melted, and expect slightly crisper edges.

Bake on the lower end of the time range and store in an airtight container as soon as they’re cool. Adding a small piece of bread to the container helps maintain moisture.

Yes, as long as you use a nut-free plant milk (like oat or soy) and check your vegan butter brand. Always read labels if allergies are a concern.

Absolutely. Fold in up to 3/4 cup of add-ins. Keep pieces small to maintain the cookie’s tender texture.

Final Thoughts

Soft vegan gingerbread cookies are simple, reliable, and full of nostalgic flavor.

With a balanced spice blend and the right amount of molasses, they bake up chewy and fragrant every time. Keep a batch in the freezer for last-minute guests or late-night tea. Once you make them, you’ll want them in your winter rotation—and probably well beyond the holidays.