Go Back
vegan gingerbread cutout cookies decorated with royal icing

Vegan Gingerbread Cookies With Royal Icing

No Christmas is complete without some homemade cookies! These gingerbread cookies are vegan, decorated with royal icing, and perfect for all your holiday needs.

Course Dessert
Cuisine American
Keyword christmas cookies, cookie icing recipe, cookies, cutout cookie recipes, cutout gingerbread cookies, dairy free christmas cookies, dairy free cookies, dairy free gingerbread cookies, dairy free royal icing, decorated gingerbread cookie recpe, easy vegan desserts, gingerbread, gingerbread recipes, vegan christmas cookie recipe, vegan christmas cookies, vegan cookies, vegan cutout cookies, vegan gingerbread, vegan gingerbread cookies, vegan holiday cookies, vegan holiday recipes, vegan royal icing
Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 4 hours
Total Time 40 minutes
Servings 60 cookies
Calories 93 kcal
Author Ayaka


For the Cookies

  • 1 tbsp ground flax seed + 3 tbsp water mixed
  • 3/4 cup vegan butter softened
  • 1 cup light brown sugar packed
  • 3/4 cup molasses
  • 4 cups all purpose flour
  • 1 1/2 tsp baking soda
  • 2 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 3/4 tsp ground cloves
  • 1/4 tsp salt

For the Icing

  • 2 cups confectioners sugar
  • 4-8 tsp non-dairy milk
  • Red + green gel food coloring optional


For the Cookies

  1. Stir together the ground flax seed and water to form a flax “egg.” Set aside for 5 minutes to thicken.
  2. In the bowl of an electric stand mixer with the paddle attachment, cream together the vegan butter and brown sugar until light and fluffy. Mix in the flax “egg” and the molasses.
  3. In a separate mixing bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Slowly mix the dry ingredients into the wet until thoroughly incorporated.
  4. Cover and refrigerate the dough for at least 4 hours, or overnight.
  5. Once the dough has chilled, preheat the oven to 350°F.
  6. Roll out the dough to 1/8″ thickness on a clean, lightly floured work surface. Cut out cookies with floured cookie cutters of choice. Place cookies on an increased baking sheet, leaving an inch between cookies.
  7. Bake for 8-10 minutes, or until edges are firm. Place on a wire rack to cool before decorating with icing.

For the Icing

  1. Add the confectioners sugar and 4 tsp of the non-dairy milk to a large bowl. Mix well, and add more milk, 1 tsp at a time, if necessary to reach desired consistency.
  2. Divide the icing between 3 bowls. Add a few drops of red food coloring to one and mix until color is evenly distributed. If desired, add more food coloring until desired vibrancy is reached. In a second bowl, repeat the process with the green food coloring. Leave the third bowl of icing white.
  3. Once cookies have cooled completely, decorate with the icing. You can use a piping bag with a small round tip for this, or you can place the icing in a plastic sandwich bag and snip off a corner.