Tasty Vegan Gingerbread Cookies with Maple Glaze

Name: Tasty Vegan Gingerbread Cookies with Maple Glaze
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Cuisine: Holiday
Ingredients: 2 1/4 cups (280g) all-purpose flour; 1 teaspoon baking soda; 2 teaspoons ground ginger; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/3 cup (70g) brown sugar; 1/4 cup (60ml) molasses; 1/2 cup (115g) plant-based butter; 2 tablespoons (30ml) non-dairy milk (almond, soy, or oat milk); 1 teaspoon vanilla extract; 1 cup (120g) powdered sugar; 3 tablespoons (45ml) pure maple syrup; 1-2 teaspoons non-dairy milk (for glaze)

Posted on November 13, 2025

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The smell of warm spices like cinnamon, ginger, and cloves filling your kitchen is pure holiday magic, isn’t it? These tasty vegan gingerbread cookies with maple glaze are everything you want in a holiday treat—soft yet slightly chewy, perfectly spiced, and topped with a sweet, glossy glaze that takes them to the next level. Whether you’re planning a festive cookie swap or just need a cozy baking project for the weekend, this recipe is going to be your new favorite.

I first tried making vegan gingerbread cookies years ago when a friend with dietary restrictions asked for a holiday dessert she could enjoy. Let me tell you, they were an instant hit! After tweaking the recipe over time and experimenting with glazes, these cookies have become a staple in my holiday baking lineup. They’re not just delicious—they’re also pretty straightforward to make, using easy-to-find ingredients. Plus, the maple glaze adds a gorgeous finish that makes them almost too pretty to eat (almost). Let’s get baking!

Why You’ll Love This Recipe

These vegan gingerbread cookies aren’t just another holiday treat—they’re the kind of cookies that bring people together. Here’s why you’ll love them:

Perfectly Spiced: The blend of ginger, cinnamon, nutmeg, and cloves creates a warm, comforting flavor that screams holiday cheer.
Vegan-Friendly: This recipe uses no eggs or dairy, making it perfect for plant-based eaters or anyone with food allergies.
Simple Ingredients: Everything you need is probably already in your pantry—no fancy substitutes required.
Soft Yet Chewy: These cookies strike the perfect balance between softness and a slight chewiness, making them irresistible.
Maple Glaze: The glaze is the showstopper here—sweet, glossy, and infused with pure maple syrup for that extra special touch.
Fun to Decorate: Whether you want to pipe intricate designs or leave them rustic, these cookies are a joy to personalize.
Great for Gifting: Package these beauties in a festive box, and they make the perfect edible gift for friends and family.

These cookies are more than just a dessert—they’re a way to create memories, celebrate traditions, and share love during the holiday season.

What Ingredients You Will Need

This recipe uses simple, plant-based ingredients to create delicious vegan gingerbread cookies with maple glaze. Here’s what you’ll need:

All-Purpose Flour: The base of the cookies, providing structure and a tender crumb.
Baking Soda: Helps the cookies rise slightly and stay soft.
Ground Ginger: The star spice that gives these cookies their signature flavor.
Ground Cinnamon: Adds warm, sweet undertones that complement the ginger.
Ground Nutmeg: A pinch of nutmeg makes the flavor profile even more complex.
Ground Cloves: For that deep, earthy spice note that rounds out the flavors.
Brown Sugar: Creates a moist, slightly chewy texture while adding a hint of molasses flavor.
Molasses: The key ingredient for classic gingerbread flavor—don’t skip this!
Plant-Based Butter: Adds richness and helps the cookies hold their shape (I recommend unsalted vegan butter).
Non-Dairy Milk: Helps bind the dough together (almond, soy, or oat milk all work well).
Vanilla Extract: Adds a subtle sweetness and rounds out the flavors.
Pure Maple Syrup: For the glaze—its natural sweetness pairs beautifully with the warm spices.
Powdered Sugar: Creates the smooth, glossy texture of the glaze.

If you’re missing an ingredient, don’t worry! You can easily substitute molasses with dark corn syrup or honey (if not strictly vegan), and you can use coconut oil instead of plant-based butter.

Equipment Needed

Here’s what you’ll need to make these gingerbread cookies:

Mixing Bowls: At least two—one for dry ingredients and one for wet.
Whisk: For blending the dry ingredients evenly.
Hand Mixer or Stand Mixer: Makes creaming the butter and sugar a breeze.
Rolling Pin: To roll out the dough evenly.
Cookie Cutters: Use festive shapes like stars, trees, or gingerbread men.
Baking Sheets: Line these with parchment paper for easy cleanup.
Wire Rack: Essential for cooling your cookies properly.
Small Bowl: For mixing the glaze.

If you don’t have cookie cutters, you can simply roll the dough into balls and flatten them slightly for rustic cookies. Also, a clean wine bottle works well as a rolling pin in a pinch!

Preparation Method

Prepare the Dough: In a mixing bowl, whisk together 2 1/4 cups (280g) of all-purpose flour, 1 teaspoon of baking soda, 2 teaspoons of ground ginger, 1 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, and 1/4 teaspoon of ground cloves.
Cream the Butter: In another bowl, beat 1/2 cup (115g) of plant-based butter and 1/3 cup (70g) of brown sugar until light and fluffy.
Add Wet Ingredients: Mix in 1/4 cup (60ml) of molasses, 2 tablespoons (30ml) of non-dairy milk, and 1 teaspoon of vanilla extract until smooth.
Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. If the dough feels too sticky, add a tablespoon of flour at a time until it’s pliable.
Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to make it easier to roll out.
Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Roll and Cut: Roll the chilled dough to about 1/4-inch thickness on a lightly floured surface. Use cookie cutters to create your desired shapes and place them on the prepared baking sheets.
Bake: Bake for 8-10 minutes, or until the edges are slightly firm but the centers are still soft. Let cool on the baking sheets for 2 minutes before transferring to a wire rack.
Prepare the Maple Glaze: In a small bowl, whisk together 1 cup (120g) of powdered sugar, 3 tablespoons (45ml) of pure maple syrup, and 1-2 teaspoons of non-dairy milk until smooth.
Decorate: Once the cookies are completely cool, drizzle or pipe the glaze over them. Let the glaze set for about 15 minutes before serving.

Cooking Tips & Techniques

Want to make sure your vegan gingerbread cookies turn out perfect every time? Keep these tips in mind:

Chill the Dough: Don’t skip the chilling step—it helps the dough firm up, making it easier to roll and cut into shapes.
Use Fresh Spices: Spices lose their potency over time, so make sure your ginger, cinnamon, nutmeg, and cloves are fresh for maximum flavor.
Don’t Overbake: Gingerbread cookies can go from soft and chewy to hard in seconds, so keep an eye on them and pull them out as soon as the edges are firm.
Test the Glaze: If your glaze is too thick, add a tiny bit more non-dairy milk. If it’s too thin, add more powdered sugar until it reaches the right consistency.
Decorating Fun: Use sprinkles, edible glitter, or crushed nuts to customize your cookies after glazing.

Variations & Adaptations

Here are some ways to make this recipe your own:

Gluten-Free Option: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
Spiced Maple Glaze: Add a pinch of cinnamon or nutmeg to the glaze for extra flavor.
Chocolate Drizzle: Swap the maple glaze for melted vegan chocolate for a rich twist.
Nut-Free Version: Ensure all ingredients, especially the non-dairy milk, are free of nuts if needed.
Seasonal Shapes: Try cutting the dough into hearts for Valentine’s Day or flowers for springtime celebrations.

One of my favorite tweaks? Adding a touch of orange zest to the glaze for a citrusy zing that complements the warm spices beautifully.

Serving & Storage Suggestions

These cookies are best enjoyed fresh, but they hold up well over time too. Here’s what you need to know:

Serving: Serve at room temperature with a cup of hot cocoa, coffee, or spiced tea.
Storage: Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the fridge for up to 2 weeks.
Freezing: Freeze baked cookies without the glaze in an airtight container for up to 3 months. Thaw and glaze when ready to serve.
Reheating: Warm cookies in a 300°F (150°C) oven for 3-5 minutes to refresh their texture.

Pro tip: The flavors of these cookies deepen as they sit, so they’re even better the next day!

Nutritional Information & Benefits

These vegan gingerbread cookies with maple glaze are a healthier holiday treat. Here’s a quick nutritional breakdown (per cookie):

Calories: Approximately 120
Fat: 4g
Carbohydrates: 20g
Sugar: 12g
Protein: 1g

These cookies are dairy-free, egg-free, and can be made nut-free, making them suitable for various dietary needs. Molasses is rich in iron and potassium, while maple syrup provides natural sweetness. Plus, the spices like ginger and cinnamon are known for their anti-inflammatory properties, helping you indulge without guilt.

Conclusion

These vegan gingerbread cookies with maple glaze are the ultimate holiday treat—delicious, beautiful, and surprisingly easy to make. Whether you’re baking for yourself or sharing the joy with loved ones, you’ll love the warm spices, chewy texture, and glossy glaze that make these cookies irresistible.

Give them a try and tweak the recipe to match your family’s traditions or dietary needs. Trust me, once you make these, they’ll become a cherished part of your holiday season. Don’t forget to share your creations in the comments below—I’d love to hear how you made them uniquely yours!

Happy baking!

FAQs

Can I make these cookies gluten-free?

Yes, you can use a 1:1 gluten-free flour blend instead of all-purpose flour. The texture will be slightly different but still delicious.

What can I use instead of molasses?

If you don’t have molasses, you can substitute dark corn syrup or honey (if not strictly vegan). Keep in mind, the flavor will be slightly different.

How do I keep the cookies soft?

Be sure not to overbake them—remove them from the oven when the edges are just set. Store them in an airtight container to maintain their softness.

Can I freeze the dough?

Absolutely! Wrap the dough tightly in plastic wrap and freeze for up to 3 months. Thaw in the fridge before rolling and baking.

What other glaze options do I have?

Instead of maple glaze, you can use melted vegan chocolate or a simple sugar glaze made with powdered sugar and water. Get creative!

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