Gingerbread is a classic biscuit, and is one of the easiest recipes to veganise to make people, a house or simple cookies. I decided to add molasses for a little extra depth, but if you'd prefer not to use simply replace with extra golden syrup. The royal icing is super easy to make, so you'll be whipping up a whole family of gingerbread people in no time!


This recipe makes approximately 50 gingerbread people, depending on the size of your cookie cutters. If you'd prefer to make a smaller batch, simply halve the recipe. When I bake cookies I tend to bake a large batch and freeze them!

You can make these extra festive by baking each gingerbread person with its arms holding a nut. Once baked, remove the nut and replace with a candy cane.

*Take these cookies to the next level by adding them to your very own cookie box! Find the details here.

Ingredients for the gingerbread

  • 260g vegan butter
  • 80g brown sugar
  • 160g caster sugar
  • 100g golden syrup
  • 50g molasses (or 50g extra golden syrup)
  • 600g white plain flour
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 4 tsp ground ginger
  • 2 tsp cinnamon
  • 1/2 tsp all spice

Ingredients for the royal icing

  • 320g icing sugar, or more if the mixture is too runny
  • 60ml aquafaba (the brine found in tinned chickpeas)
  • 1/2 tsp lemon juice

Instructions for the gingerbread

  • Place butter and sugars in the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a handheld mixer at the ready.
  • Start beating at a medium speed for 2 minutes, then add golden syrup and molasses and beat until fully incorporated.
  • Add flour, baking powder, ginger, cinnamon and all spice and beat until just combined, scraping down the sides of the bowl as needed.
  • Place onto a piece of baking paper, wrap tightly and leave to rest overnight, or for at least 2 hour.
  • Place onto a floured surface and roll out to desired thickness. I recommend around 1/4cm.
  • Using a gingerbread cooking cutter or cutter of choice, cut into shapes. Carefully place each piece onto a piece of baking paper.
  • Preheat oven to approximately 180 degrees Celsius and set aside one large cooking or baking tray.
  • Place cookies onto prepared tray, then bake for approximately 10 minutes, or until just golden and firm (but not hard) to the touch.
  • Remove from the oven and leave to cool for 10 minutes before turning onto a cooling rack to cool completely.

Instructions for the royal icing

  • Whisk aquafaba with a small whisk or fork, until it starts to bubble and thicken.
  • Add icing sugar and lemon juice and whisk again until smooth.
  • Pour icing into a piping bag fitted with a very thin piping tip, and pipe onto cookies as you like. You can also use a spatula or knife to do this.
  • Leave to set, then store in an airtight container at room temperature or in the fridge. In the fridge they'll last for several weeks.

Leave a comment

Please note, comments must be approved before they are published