The Best Vegan Gingerbread Cookies

Tis the season of baking…It wouldn’t be Christmas without a batch of vegan gingerbread cookies.

These cookies are dairy-free and so easy to make! Not to mention, super delicious!

I had my sous-chef, Meadow who is 2 1/2 help me. It was so much fun! I love watching her enjoy cooking as much as I do. She poured all the ingredients very carefully and she even helped me clean the kitchen counter afterward.

It was a festive morning, Christmas music played and Meadow was in her Santa PJs all day. Sometimes two-year-olds refuse to get dressed and when its 30 degrees outside, well what the heck….why not.

The dough was easy to work with once it was refrigerated for an hour. It was not sticky and very easy to roll out and shape with fun Christmas cookie cutter. While the dough was in the fridge, I cleaned up and made the icing. I was once told “a messy kitchen, a cluttered mind” Although it doesn’t always work out that way, I try my best to clean as I go.
The vegan icing was also super simple, just powdered sugar, vegan butter and a little bit of non-dairy milk.
December always feels so special and I try to squeeze in as many Christmas toddler-friendly activities as possible.
Happy Holidays everyone!
The Best Vegan Gingerbread Cookies


  • 3 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tbsp pumpkin spice
  • 6 tbsp vegan butter
  • 3/4 cup brown sugar
  • 1/2 cup of sugar
  • 1/2 cup of molasses
  • 2 tsp vanilla
  • 2/4 cup non-dairy milk


  1. Preheat oven 300
  2. Mix all the ingredients until smooth
  3. divide the dough into two and refrigerate for an hour or so. (It makes it not sticky and easy to work with)
  4. Roll out with a rollin pin and cut into shapes with cookie cutters
  5. Bake for 10 minutes or so

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