Gingerbread Cookies – The Holidays Veganized

I took a little mini break to Marlow to visit my husbands parents over the weekend and unexpectedly, woke up on Sunday morning to find a winter wonderland outside. The snow kept falling and the traffic sounded awful on the M25, so around 4pm we made the executive decision to stay put for the night and to drive back to London on Monday. Which for me, meant a snow day! So I mulled some wine and got baking! With only 2 weeks until Christmas, I thought some gingerbread cookies were in order. 

As a disclaimer, you need to make the dough and leave it overnight or for at least a few hours so not the best sweet treat to make if you are hungry. 


  • 2 1/3 cup unbleached all purpose flour (or sub for 1 cup whole wheat like I did)
  • ½ tbsp baking powder
  • 1 tsp baking soda
  • ½ tbsp cinnamon
  • 2 tsp ginger
  • ½ tsp nutmeg
  • ½ cup vegan butter or coconut oil
  • 2/3 cup sugar – I used evaporated cane sugar
  • ¼ cup water
  • ½ cup dark treacle (my first time ever using it and I feel more British already) ((for any North Americans, treacle is basically molasses))
  • 1 tsp vanilla


  1. Mix the flour, baking powder, baking soda, cinnamon, ginger, and nutmeg.
  2. In another bowl, cream together the butter and sugar. You can do it by hand but if you have a hand mixer, it is so much easier. Beat it for about 2 minutes the add water, treacle and vanilla, beat for another 30 seconds.
  3. Gradually add the flour mixture to the sugar butter. Keep using that hand mixer, if you don’t have one, keep going! You can do this!
  4. Wrap the dough in plastic wrap and put in the fridge overnight.
  5. Preheat oven to 165C.
  6. Roll the dough onto parchment paper, trust me this stuff is sticky. Roll it out to about 1/4 inch. I made mine quite thick because I like them a bit soft in the middle.
  7. Bake for about 10 minutes if they are on the bigger side. Give them a poke, they should still be soft but slightly crispy at the edges.
  8. Make sure they are cold before decorating. 

My icing turned out a little bit on the runny side so I have adapted this easy little recipe to make it slightly more firm.


  • 1tbsp vegan butter
  • 1tsp vanilla
  • 3/4 cup icing sugar
  • 2tbsp soy milk

Mix it all together and put in a squeeze bottle or a plastic bag and cut the corner off for a makeshift piping bag. Store it in the fridge until decorating time.

These are more of a soft fluffy gingerbread, rather than the traditional crisp, crunchy version. They have a rich ginger flavour and I’ve already eaten too many of them. Oops.

This recipe is simplified/adapted from

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