These delicious homemade vegan gingerbread cream cookies are made with a ‘melt in the mouth’ buttery and perfectly spiced gingerbread men cookies sandwiched with smooth ginger buttercream and topped with a 2 ingredient vegan royal icing. Unbelievably vegan and easy to make
This recipe has been made in collaboration with Belvoir Farm. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)
Vegan Gingerbread Cream Cookies
It’s winter which means slippers, knitted blankets, lit candles, movie nights and of course.. cozy baking. These cookies don’t only have the flavours of winter, but are shaped as cute little gingerbread – I’m OBSESSED! The cookie is a simple buttery biscuit, lightly spiced with ginger, nutmeg, all spice to give warmth, while the buttercream frosting in the middle is made with dairy-free block butter for stability and a delicious drop of ginger cordial. You are going to LOVE and DEVOUR these cookies!
Looking for more gingerbread recipes? Check out my:
Vegan Gingerbread Steamed Pudding
No-Bake Gingerbread Man Truffle Pops
Vegan Gingerbread Cinnamon Rolls
Viral Vegan Gingerbread Man Cupcakes
Easy Vegan Gingerbread Pop Tarts
Why you’ll love these cookies
- Irresistibly festive: Perfectly spiced with ginger, nutmeg and allspice for a warm holiday flavour.
- Soft in texture: Cookies are deliciously soft with a slight snap, just like a classic gingerbread man, alongside being perfectly chewy.
- Vegan-friendly: 100% plant-based and cruelty-free, so everyone can enjoy!!
- Easy to decorate: Simple 2 ingredient royal icing is made to decorate the gingerbread men in classic style!
- Ginger cream filling: A luscious, creamy ginger-infused center adds a unique twist to traditional cookies.
- Cute shape: Shaped into adorable gingerbread men, perfect for christmas parties, gifts or festive gatherings.
- Simple ingredients: Made with simple, accessible ingredients, no ‘hard-to-find’ vegan substitutes!
- Versatile: Great for dunking in dairy-free milk, dusting with powdered sugar, decorating with sweets / candies or simply enjoying on their own.
- Allergen-friendly: Free from dairy and eggs, catering to various dietary restrictions.
- Bursting with flavour: Every bite is perfectly spiced and sweet.
- Sure to please: These cookies are sure to impress all who tries them!!!
Ingredients you’ll need to make these cookies
Below is a list of ingredients you’ll need in order to make these cookies. Jot them down on your shopping list and pick them up on your next shopping trip ready for a fun baking sesh!! Full recipe and ingredients list / quantities is in the recipe card at the bottom of the page.
- Dairy-free block butter – My personal favourites are Flora Plant Block, Naturli Vegan Block.
- Caster sugar – Use a fine, white sugar. Alternatively you can use golden caster sugar.
- All-purpose/plain flour – As we don’t need these cookies to rise like cake, use plain flour. Sieve it before using to remove any lumps.
- Belvoir Farm Ginger Cordial – My favourite cordial for drinking and baking. Adds the most delicious flavour to the cookies and cream filling.
- Black strap molasses – Adds a richer colour and flavour to the cookies, while adding to the chewy texture.
- Ground ginger, nutmeg and allspice – The combination of these spices add a yummy warmth to the cookies.
- Vanilla bean paste – Vanilla bean paste adds aricher flavour, and addss speckles into the buttercream. You can opt out, or alternative use vanilla extract.
- Icing/powdered sugar – Mixed with the chickpea brine to make a vegan royal icing which sets hard.
- Chickpea brine – Use the liquid from a can of chickpeas. Simply drain the clear liquid and use that ( also called ‘Aquafaba).
Tools you’ll need
I have linked some of the main tools below which will help with making this recipe ( Links contain affiliate links, see my disclosure policy for more details).
- Maple leaf cookie cutter
- Rolling pin
- Kitchen scales
- Mixing bowls
- Measuring teaspoons
- Piping bags
- Round piping tip
- Sharp knife
- Baking tray
- Spatula
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , TikTok and Facebook! Pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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Vegan Gingerbread Cream Cookies
- Total Time: 40 minutes
- Yield: 8–10 1x
- Diet: Vegan
Description
How to make these deliciously tasty and festive Vegan Gingerbread Cream Cookies, with homemade royal icing. Vegan, No-Egg, No-Dairy and easy to make!
Ingredients
Ingredients for the cookies
- 200g of dairy-free block butter (cold and cubed)
- 100g of caster sugar
- 300g of all purpose / plain flour
- 1 tablespoon of Belvoir Ginger Cordial
- 1/2 tablespoon of black strap molasses
- 2 teaspoons of ground ginger
- 1 teaspoon of ground nutmeg
- 1 teaspoon of ground all spice
Ingredients for the ginger cream
- 60g of dairy-free butter (softened)
- 150g of icing / powdered sugar
- 40ml of of Belvoir Farm Ginger Cordial
- 1/2 teaspoon of vanilla bean paste
Ingredients for the royal icing
- 80g of icing / powdered sugar
- Chickpea brine (aquafaba) -see step 1
Instructions
Method (cookies)
- In a medium sized mixing bowl, cream the butter and sugar together until pale and fluffy. Sift in the flour, ginger cordial, molasses and ground spices, mix into a thick dough. You can do this by hand or using a stand mixer with paddle attachment. Transfer the dough into plastic wrap or baking paper and chill in the fridge for at least 40 minutes -1 hour to firm up.
- In the meantime, preheat the oven to 180°C fan and line a baking tray with grease proof paper.
- Once the dough is chilled and firm to the touch, roll out to approximately ½ cm thickness on a heavily floured work surface (this prevents the dough from sticking). Use a gingerbread man cookie cutter to chomp out the shapes. Place the shapes on the lined baking tray. The cookies won’t spread out much so you can put them close together, just give them a little bit of space.
- Bake in the middle of the oven for 8-10 minutes until golden brown at the edges. You can even turn the tray half way through to ensure an even baking. Don’t over-bake or the cookies may become quite crisp.
- Once baked, remove from the oven and allow the cookies to cool slightly on the tray before transferring to a wire rack. Repeat until all the cookies are baked.
Method (ginger cream)
- In a stand mixer fitted with balloon whisk attachment, add in the softened butter and whip until pale and fluffy. You can also do this in a bowl with an electric hand whisk or spatula. Add in the icing sugar, ginger cordial and vanilla. Mix until light and fluffy. It should be smooth and creamy.
- Transfer the cream into a piping bag fitted with a medium sized round tip nozzle or snip off the tip.
- Pipe buttercream evenly onto half of the cookies, and top each frosted cookie with the remaining cookies to sandwich.
Method (royal icing)
- In a small bowl, add in the icing sugar and add a little bit of chickpea brine (aquafaba) at a time until you have a smooth royal icing. The texture should resemble tooth paste. If it’s too runny, add in some more icing sugar.
- Transfer into a piping bag and snip off the tip.
- Use the royal icing to pipe the gingerbread man decorations, and allow this to set at room temperature for 30 minutes or longer.
- Serve and enjoy!
Notes
To store: Store the cookies in an air tight / sealed container in the fridge, and allow to come to room temperature before enjoying. This allows the butter to soften. Best enjoyed within 3 days of making.
What vegan butter to use? My go-to vegan butters are Flora Plant Butter and Naturli Vegan Block.
- Prep Time: 5 minutes
- Cook Time: 8-10 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
