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Vegan Gingerbread Dough

Published: Updated:

5 Reviews

Prep Time
Serves 12
Serves 12

How to make vegan gingerbread dough

Make our simple vegan gingerbread dough for Christmas, or as a treat whenever you fancy. This recipe is a replica of our gingerbread dough, with different fat used. Once you've made the gingerbread dough, shape it into gingerbread people and get the kids to help decorate them with icing.

How to Store Gingerbread Dough:

  • You can keep unbaked biscuit/cookie dough in your fridge for up to 3 days before baking or freeze for a month. Tightly wrap the dough in clingfilm when storing in these conditions.
  • When it’s time to make your gingerbread biscuits remove the dough from the freezer and leave to defrost for 3-4 hours until it is soft enough to roll out. You can use this dough in any of our gingerbread recipes.
6 ingredients3 steps
  • Vegan Recipes


  1. Step 1

    Place the butter and muscovado sugar in a medium saucepan and heat gently until the butter has melted and the sugar dissolved. Stir until the mixture blends together, but do not boil.

  2. Step 2

    Take the saucepan off the heat and sieve in the flour, bicarbonate of soda and ginger and beat the mixture together, then add the golden syrup and beat until smooth.

  3. Step 3

    Turn the mixture out onto some cling film and pat into a flat ball, wrap tightly and chill for 30 minutes then place in the freezer until you are ready to use it.


    • 100gVegan butter 
    • 50gBillington's Unrefined Light Muscovado Sugar 
    • 5 tbspSilver Spoon Golden Syrup 
    • 225gAllinson's Plain White Flour 
    • 1/2 tspBicarbonate of Soda 
    • 2 tspGinger (ground) 


  • Rolling pin
  • Saucepan
  • Cling film
  • Cookie cutters

Nutritional information per 38g serving

  • Energy 157cal
  • Fat 5.5g
  • of which Saturates 1.3g
  • Carbohydrates 25g
  • of which Sugars 11g
  • Protein 2g
  • Salt 0.3g

5 Baker Ratings

Super easy and taste lovely

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I've made it! Delicious!! Can let them few days to get moist or you can add any Christmasy spice you like!
Thanks for recipe!

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