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Top down view of a hand using a star cookie cutter to cut out vegan gingerbread dough
15Prep Time

Vegan Gingerbread Dough

5 Reviews

  • Vegan

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.
15Prep Time


  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.


    • 100g Vegan butter
    • 50g Billington's Unrefined Light Muscovado Sugar
    • 5 tbsp Golden syrup
    • 225g Allinson's Plain White Flour
    • 1/2 tsp Bicarbonate of Soda
    • 2 tsp Ginger (ground)


  • Rolling pin
  • Saucepan
  • Cling film
  • Cookie cutters

Nutritional Information

per 38g
  • 157cal Energy
  • 5.5g Fat
  • 1.3g of which Saturates
  • 25g Carbohydrates
  • 11g of which Sugars
  • 2g Protein
  • 0.3g Salt

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