Camille Styles

The Sweeter Side

Vegan Orange Gingerbread Cookies

December 14th, 2016

Cookie decorating has always been one of my favorite holiday traditions. When I was a kid, my mom would throw Christmas cookie decorating parties every December. In the center of the table she would pile mounds of homemade sugar and gingerbread dough, and my friends and I would spend hours making cookies in all shapes and sizes, generously decorating our creations with sugar sprinkles and tubes of brightly coloring frosting, while completely destroying her kitchen, I’m sure.

Vegan Orange Gingerbread Cookies

Vegan Orange Gingerbread Cookies

Serves 18-24 cookies


For the cookies:

  • 2 cups plus 2 tablespoons all-purpose flour (plus extra for rolling)
  • 2/3 cup white whole wheat flour (can sub all-purpose)
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup molasses
  • 1/2 cup coconut oil, melted
  • 1/2 cup brown sugar
  • 1/4 cup orange juice
  • zest of one small orange
  • teaspoon vanilla extract

For the vegan royal icing: 

  • 1 1/2 cups confectioner’s sugar
  • 3 tablespoons almond milk (or vegan milk of choice)
  • 1 1/2 teaspoons corn syrup
  • 1/2 teaspoon almond or vanilla extract


  1. Make the cookies: In a medium bowl, sift together flours, spices and salt.
  2. In a separate bowl, stir together the molasses, coconut oil, brown sugar, orange juice, and vanilla.
  3. Mix the wet ingredients into the dry ingredients until dough forms. The dough will be very soft, and requires chilling before rolling. Flatten the dough into a disk, wrap in plastic wrap and refrigerate for at least an hour.
  4. When ready to bake, preheat the oven to 350F.
  5. On a well-floured surface, or between two sheets of parchment, roll the dough out to 1/4-inch thick. Cut into desired shape and place cookies on a parchment lined cookie sheet at least 1-inch apart. If dough gets too soft at any point, place back in the refrigerator to chill — cold dough is much easier to work with. `
  6. Bake for 8-10 minutes or until edges are just slightly brown. Cooking time will vary based on size of your cutouts. Cool on a wire rack completely before icing.
  7. Prepare the royal icing: Combine ingredients in a bowl and stir until smooth. For piping consistency, the icing should hold thick peaks when spooned.
  8. Spoon into a piping bag and have fun frosting!

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Show Comments +

  1. Jessica says:

    So tasty looking! x

    Jessica — NinetyCo

  2. Rachael says:

    These look so CUTE!!

    Rachael xx.

  3. anadisaster says:

    The photos are so awesome! I really got into those christmas vibes while reading this recipe!
    Aaaand… the ingredients are soon simple – you show that vegan baking can be so easy 😉

    xx Ana

  4. Gabriella says:

    These are quite possibly the cutest holiday cookies I’ve ever seen! And they sound oh so good. Happy holidays, y’all!

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