Vegan gingerbread cutout cookies

Not only do these festive cookies taste delicious but the spice mix will also fill your home with the nostalgic smell of Christmas, and they make a fabulous gift for friends and family too.

Makes: 20 – 25 cookies

Preparation time: 30 mins plus 30 mins for the dough to proove

Cooking time: 15 mins

What You’ll Need”

  • 1 tsp baking powder
  • 350g plain flour


  • 1tsp ground ginger

Use the Spice Mill for the following:

  • cinnamon stick to get 1 tsp ground
  • cinnamon, Nutmeg to get . tsp ground
  • nutmeg and cloves to get . tsp ground
  • cloves
  • pinch of salt
  • 175g brown sugar
  • 125g butter
  • 4 tbsp golden syrup
  • 1 egg


  • 1 tsp icing sugar


  • Food Processor, Microplane. Spice Mill, Baking Tray and Cookie Cutters

What To Do:

  • Preheat the oven to 175°C / Fan 155°C / Gas 5 and line two baking trays with baking paper.
  • Mix baking powder with flour and all the spices and salt in a food processor. Add brown sugar and butter.
  • Add golden syrup and egg to the food processor while it’s still running. Pulse until the mixture stays together.
  • Take the dough out of the food processor and knead briefly with floured hands. Wrap in cling film and refrigerate for approx. 30 mins.
  • Lightly flour a work surface and roll the gingerbread dough to a 0.5cm (. inch) thickness. Cut out the gingerbread with your favourite shapes. Place on a baking tray.
  • Bake for 13-15 minutes until golden.
  • Let the cookies cool down and decorate with icing sugar.

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