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Easy Vegan Gingerbread Cookies with Simple Icing

Delicious vegan gingerbread cookies with a simple, easy-to-make icing – perfect for holiday baking.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 200

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 flax egg 1 tbsp ground flaxseed + 3 tbsp water
  • 1 tsp vanilla extract
  • 0.75 cup apple cider
Icing
  • 0.5 cup vegan butter softened
  • 1.5 cups powdered sugar
  • 1 tsp vanilla extract
  • 2-3 tbsp plant-based milk

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. Prepare flax egg and let sit for 5 minutes.
  4. In another bowl, cream vegan butter and brown sugar. Add flax egg and vanilla extract, mixing well.
  5. Gradually mix in dry ingredients, alternating with apple cider, until a soft dough forms.
  6. Drop dough onto baking sheets using a tablespoon, spacing 2 inches apart. Flatten slightly.
  7. Bake 12–15 minutes until cookies are lightly golden. Cool on wire racks.
  8. Beat softened vegan butter with powdered sugar and vanilla. Add plant-based milk until desired consistency is reached.
  9. Spread or drizzle icing over cooled cookies. Serve or store in airtight container.

Notes

Optionally chill dough for 15 minutes before baking for easier handling.