Vegan Gingerbread Cookies


It's the season for bakings! Of course, we couldn't omit the gingerbread cookies in our recipes plan for this month, so here it is!

These simple gingerbread cookies with colorful vegan icing are easy to make, and baking them will make your house smell Christmassy!πŸŽ„


Difficulty level: Easy
Time required: 1 hour+


  • 230 gr of all-purpose flour
  • 120 gr of brown sugar
  • 1 tsp of baking soda
  • 1 1/2 -2 tsp of gingerbread spice mix (or a mix of ground cinnamon, ginger, and nutmeg)
  • 3 tbsp of maple syrup
  • 60 gr of vegan butter (cold, cut into small pieces))
  • 30 ml of plant-based milk



  1. Combine flour, sugar, baking soda, and spices in a bowl. Whisk all together.
  2. Add butter, maple syrup, and milk. Mix well, then knead the dough with hands until smooth.
  3. Wrap the finished dough with foil, and put it in the fridge for around 1 hour.
  4. Preheat the oven to 180 C.
  5. On the floured surface, place the cold dough and roll it out. The thickness of the dough depends on your preferences - just remember that the thicker cookies will need to bake a bit longer.
  6. Use the cookie cutters and cut out the shapes.
  7. Place cookies on the baking parchment and bake for around 6-10 minutes (depends on how big and thick cookies you made)
  8. Let the cookies cool off completely (they will harden).Β 
  9. Decorate cooled cookies with icing.


Aquafaba icing:

  • 4 tbsp chickpea water (aquafaba)
  • 240gm powdered sugar sifted
  • A little bit of lemon juice
  • Rawnice Superfood powders of choice
  1. Whisk the chickpea water with an electric mixer until foamy.
  2. Add the sifted sugar gradually, constantly mixing at medium speed.
  3. Add the powder and mix if you want to make one icing color. If you're going to make more colors, divide the icing into a few parts. To avoid the clumps, sift powders into a small strainer.Β 
  4. Add a little bit of lemon juice if your icing is too thick. If the mixture is too thin, add more sugar.


The powders we've used to color the icing:

πŸ’™ Blue spirulina (for the light blue use max 1/2 tsp)

πŸ’• Beetroot powder (for the light pink, we used less than 1/2 tsp)

πŸ’š Matcha powder (for the light green, we used 1/2 tsp of matcha and a dash of blue spirulina powder)

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"I made an amazing rainbow cake! Everyone loved it, and I love that it's not just nice to look at, but it's also healthy! Thank you :)"

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Gali N.