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5 from 8 votes

Easy Gingerbread Biscuits (Vegan)

These Easy Gingerbread Biscuits are full of Christmas spices & optional touch of cocoa but only if you fancy. Perfect crunchy Christmas biscuits to bake with kids!
Course Biscuits, Cookies
Cuisine British, International
Keyword baking with kids, chocolate biscuits, Christmas, easy bakes, gingerbread, vegan
Prep Time 15 minutes
Cook Time 12 minutes
Chilling time 1 hour
Total Time 1 hour 27 minutes
Servings 50 biscuits
Calories 69kcal
Author Jo Allison



  • 300 g plain flour
  • 150 g unsalted vegan butter chilled and cubed, I use Flora Plant Butter or Stork
  • 120 g light brown sugar
  • ½ teaspoon baking soda
  • 4 tablespoon golden syrup
  • 2 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon cocoa or cacao powder optional, use only if you want slighty chocolatey flavour to your gingerbread biscuits
  • trickle of plant/nut milk to help bring dough together only if required


  • 125 g icing sugar
  • ½ teaspoon vanilla optional
  • water as required



  • Put all your dry ingredients in the bowl of food processor and give them a quick mix. 
  • Add vegan butter and golden syrup and start pulsing gently until you get a ball of nice silky dough. You might need to add a trickle of plant/nut milk of choice to help and bring dough together depending on your flour as butter and golden syrup alone should be enough. 
  • Turn it out onto the kitchen counter, divide dough in half and shape into two flat discs. Wrap them in wrap of your choice and put in the fridge for approx. 1 hr. The longer the dough stays in the fridge the easier it will be to work with.
  • If you don't have food processor simply sieve your flour, baking soda, cocoa (if using) and spices into a large bowl. Add cold and cubed butter and rub it into the flour mixture with your fingers until you get breadcrumbs like consistency. Add brown sugar and golden syrup and mix them in with your hand, kneading gently until you get smooth and silky dough. Proceed further as per instructions above.
  • After the dough has had time to chill, take it out of the fridge and onto the floured kitchen surface. Roll it out to the thickness of pound coin and cut the shapes using the cutter of your choice. Re-roll the remaining dough and repeat until you've used up all the dough. 
  • Bake your biscuits on the baking sheet lined with baking parchment in the oven preheated to 180C/350F/Gas Mark 4 for approx 10-12 min. They will come out f the oven slightly sof but will firm up as they cool.
  • Transfer baked biscuits onto cooling rack and repeat with the remaining ones. Wait for them to cool completely before icing! Enjoy!


  • Sieve icing sugar into a bowl and add vanilla extract (if using). Slowly add some water a teaspoon at a time and whisk it in judging the thickness of your icing. You don't want it to be too runny or too thick but somewhere in the middle. It needs to be thin enough for you to be able to squeeze it onto a biscuit. Remember you can always add more water or more icing sugar if you make your icing too thin. Feel free to trial it out on some baking paper. 
  • Pipe your icing onto cooled biscuits using piping bag with its end snipped to create tiny opening or use a simple plastic squeeze bottle.
  • Once you've finished decorating your biscuits leave them on the cooling rack for the icing to set. Pop them into your biscuit tin and enjoy responsibly!


Nutritional information is approximate, per biscuit and should be treated as a guideline only.
This recipe yields approximately 50 biscuits of different shapes and sizes. The amount of biscuits will differ depending on the size of the cutters you use.
Feel free to omit cacao/cocoa powder which will result in regular gingerbread biscuits.
Feel free not to use vanilla extract in your icing and use simply icing sugar and water. 
Store your biscuits in an airtight container for 2-3 weeks. 
For details regarding freezing see the post.
Recipe update: This recipe has been updated to make it vegan friendly in December 2020. Original recipe published in November 2018 included 1 egg in the dough instead of ½ teaspoon baking powder. 


Serving: 0g | Calories: 69kcal | Carbohydrates: 11g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 33mg | Potassium: 12mg | Fiber: 1g | Sugar: 6g | Calcium: 3mg | Iron: 1mg