Vegan Gingerbread Snowflakes

Vegan Gingerbread Snowflakes
30 min
6 min
24 - 36 servings

Courtesy of Lauren Toyota and John Diemer for hot for food blog.



cups all-purpose flour
tsp baking soda
tsp ground ginger
tsp ground cinnamon
tsp ground cloves
cup vegan butter or margarine (room temperature)
cup unsulphured molasses
cup non-dairy milk
cup light brown sugar, packed
cup all-purpose flour (for rolling out the dough)

Royal Icing

2 ¼
cups powdered sugar
Tbsp warm water


Step 1

Sift 2 cups of all-purpose flour with baking soda and spices into a large mixing bowl. Stir with a fork to combine.

Step 2

In a separate mixing bowl cream the vegan butter and brown sugar with a hand mixer until fluffy. Then add in molasses and non-dairy milk and beat with a hand mixer until well combined.

Step 3

Fold the wet ingredients into the dry ingredients and mix well with a wooden spoon or your hands.

Step 4

Form the dough into a ball and wrap in plastic wrap. Refrigerate for 1-2 hours.

Step 5

Remove the dough from the fridge and plastic wrap.

Step 6

Have 1/3 cup of all-purpose flour standing by in a bowl. Flour your rolling surface and rolling pin well and roll out the dough until it’s approx. 1/8”-1/4” thick.

Step 7

Start cutting out your snowflakes or desired cookie shape.

Step 8

Lift the cut-out cookies from the counter with a lightly floured spatula/lifter and place on parchment lined baking sheets.

Step 9

Continue to flour your rolling surface and rolling pin, roll out the excess dough, and cut out more cookies until there’s none left.

Step 10

Bake the cookies for 6-8 mins in an oven preheated to 350ºF.

Step 11

Allow cookies to cook completely before icing them.

Step 12

Sift powdered sugar into a mixing bowl.

Step 13

Using a hand mixer beat in the warm water until well combined.

Step 14

This will be your piping icing. Transfer it to a piping bag or squeeze bottle and decorate as desired. You can also split this amount of icing up if you want to mix one with a few drops of food colouring.

Step 15

You can pipe icing as the outline to your cookies and then “flood” the cookies with the icing by adding 1 tbsp more of warm water and mixing well.

Step 16

Allow the frosting to dry before placing in cookie tins or containers.

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