Vegan Gingerbread Cookies With Royal Icing

Y’all, it’s finally Friday! Today we’re raisin’ the roof and havin’ a big ole celebration here on the blog.

We’re rollin’ up our sleeves to whip up some vegan gingerbread cookies!

These little fellas are crispy on the outside and soft as a pillow inside, with a sweet taste that carries just the right punch of ginger. Plus, they’re all dolled up in royal icing.

These gingerbread treats are just the ticket for a snug afternoon of holiday bakin’, belting out Christmas songs at the top of your lungs.

And one dandy perk? Your home’ll smell like fresh-baked gingerbread all day long!

This recipe will leave you with quite a handful of cookies, but I’ll be darned if they lasted even one day in our house. That’s always a real good sign!

I reckon these gingerbread fellows would make tasty n’ adorable edible Christmas presents.

If y’all end up makin’ this recipe at home, don’t forget to snap a picture and tag it with #myvibrantkitchen on Instagram. I sure do love seein’ all your pretty recreations.

Oh, and be sure not to forget about signing up for My Vibrant Kitchen’s newsletter! You’ll get all the latest recipes, vegan lifestyle tips n’ travel diaries sent straight to your inbox.

Vegan Gingerbread Cookies With Royal Icing Recipe

Vegan Gingerbread Cookies With Royal Icing

Preparation Time:

25 minutes

Cooking Time:

8 minutes

Total Time:

33 minutes




  • 350 g plain white flour
  • 1 tsp bicarbonate of soda
  • 4 tsp ground ginger
  • 2 tsp cinnamon
  • ¼ tsp ground cloves
  • Pinch of salt
  • 3 Tbsp aquafaba aka chickpea water
  • 115 g margarine
  • 175 g soft light brown sugar
  • 4 Tbsp blackstrap molasses
  • 100 ml aquafaba
  • 225 g icing sugar
  • ¼ tsp vanilla extract


  1. For the gingerbread cookies, combine the flour, bicarbonate of soda, ginger, cinnamon, cloves, and salt in a big mixing bowl.
  2. In a separate bowl, whisk the aquafaba until it starts to froth (you don’t need to whip it until it forms peaks!) and then add the margarine, soft light brown sugar, and blackstrap molasses. Use a fork to stir the mixture until well combined.
  3. Add the wet ingredient mixture to the dry ingredients and use a fork to mix the dough. When the ingredients are well combined, use your hands to knead briefly until the dough holds together. Form a ball and let it rest in the fridge for 15 minutes.
  4. Pre-heat the oven to 180˚C.
  5. Roll out the dough on a floured surface to a 3-4 mm thickness (about the thickness of a £1 coin). Using a cookie cutter of your choice, cut out the shapes and place them on a lined baking tray. Repeat until no dough is left.
  6. Bake them for 8 minutes; the gingerbread won’t be firm but will harden when it cools. Let them cool on a cooling rack.
  7. For the royal icing, whisk the aquafaba and the vanilla extract with an electric whisk until foamy. Then add the icing sugar and keep whisking on high speed until the mixture is thick and glossy. It will take around 5 minutes on high speed to get to the right consistency.
  8. If the icing is still too runny, you can add more icing sugar and keep whisking. Transfer the royal icing to a piping bag and decorate the gingerbread cookies. The piped icing will harden overnight.
  9. The gingerbread will keep for about a week in an airtight container. Enjoy!

If you’re looking for more delicious dessert ideas, I have some brilliant recipes up my sleeve.

Try my Vegan Coconut Chocolate Bars Aka ‘Bounty Bars’ recipe. They’re a delightful combination of coconut and chocolate that will satiate your sweet tooth.

If you are in the mood for something fruity, I suggest my Vegan Cardamom Pear Upside-Down Cake recipe, where the natural sweetness of pears is combined with the aromatic cardamom to create a heavenly treat.

For those who love classic desserts, give my Vegan Caramel Apple Crumble recipe a try; it’s simple yet absolutely mouthwatering.

Lastly, if you want to experience traditional German Christmas cookies, look no further than my Vegan German Coconut Macarons Aka Kokosmakronen recipe. Happy baking!

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