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4 from 7 votes

Dairy Free Gingerbread Cookies

This is an easy recipe for gingerbread that makes a soft, chewy, delicious cookie!
Servings 16 cookies
Prep Time 20 mins
Cook Time 12 mins


  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp ground ginger
  • 2 tsp ground cinnamon
  • 1/4 tsp allspice can substitute nutmeg
  • 1/4 tsp ground cloves
  • 1/4 cup nondairy butter I used Earth Balance sticks
  • 1/2 cup brown sugar
  • 1/3 cup unsulphured molasses
  • 1 egg see notes and above for substitutions
  • 1/2 tsp vanilla extract

For the frosting

  • 1 cup powdered sugar
  • 1/2 tsp vanilla
  • 1 tbsp nondairy milk I used almond


  • Preheat your oven to 350°F and line a baking tray (or two depending on the size) with parchment paper.
  • Cream your nondairy butter and brown sugar together using an electric mixer.
  • Add in the molasses, vanilla, and egg and beat until combined.
  • In a separate bowl, sift together the flour, baking soda, salt, and spices. Mix it all together.
  • Slowly mix the dry ingredients in to the butter mixture with your mixer on medium low. You don't want to overmix here, or your cookies will be tough.
  • The batter should be thick and not too sticky. If it's still very sticky, try adding it just a teaspoon of flour at a time. Don't add too much because we'll be adding more flour in the next step.
  • Flour a clean surface to roll out the dough. Pat a bit of the flour on your hands, and roll your dough into one big ball.
  • Roll out the dough with a rolling pin to about 1/4 inch thickness. *see notes*
  • Dip your cookie cutters in a little bit of flour so the dough doesn't stick to them. Cut out your cookies, and place them on your parchment lined baking trays.
  • Add more flour to the dough as needed, forming the scraps back in to a ball and rerolling the dough out to cut more cookies. Repeat this as many times as needed until there is not enough dough left to cut out a cookie.
  • Bake your cookies for about 12 minutes. See notes about cooking times.
  • Let the cookies cool completely before decorating.
  • To make the frosting, mix the ingredients in a small bowl. Be sure to add your milk a bit at a time. The frosting needs to be thick, or it will run right off your cookie. If you've added too much milk, add a bit more sugar until it's thick again. I like to let my frosting rest for five minutes before I scoop it into a piping bag for decorating.
  • Decorate your cookies with the frosting, and enjoy!


You can change the thickness here a bit if you'd like a soft and chewy cookie vs. a crunchy cookie. For soft and chewy you can roll out the dough to closer to 1/2 inch thickness, but remember that you'll need to bake the cookies a bit longer. 1/4 inch dough will give you a cookie that's somewhere in the middle...mostly soft with a bit of snap. If you'd prefer the cookies to be crunchy, you can roll the dough out a bit thinner. Just be sure to watch the cooking time and don't overbake them.
Calories: 163kcal
Course: Dessert
Cuisine: American


Calories: 163kcal | Carbohydrates: 32g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 146mg | Potassium: 136mg | Fiber: 1g | Sugar: 19g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg