Vegan Gingerbread Cookies
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How stinkin’ cute are these guys!!? ^^^^^^^
Gingerbread cookies are by nature adorable but the fact that I made these myself makes me all the more fond of them. Until I’m hungry and then there’s absolutely no hesitation in biting their heads off :)
If you’ve followed my blog for a while then you know that baking is not my first love nor is it my greatest talent. In fact, when I first started my blog, baking kind of scared the crap out of me. I’m not really one to follow recipes to a t which can prove problematic when baking. However, I’m finally in a pretty comfortable place with baking and can even experiment with recipes without totally screwing things up (most of the time). Also, I am enjoying doing lots of baking this holiday season. Mr. Britnell has been taking lots of cookies with him to work lately :)
At first I tried out some crazy things to make these gingerbread cookies vegan, but then I decided to keep it super simple. So, we’re using a pretty classic gingerbread cookie recipe simply substituting the egg for a flax egg and the butter for vegan butter. Why mess with a good thing, right?
For cookies, these are also pretty easy to make. Everything is mixed together in a stand mixer and then left to chill for a while.
These aren’t too sweet which I really like about them. I mean, they’re not too sweet unless you add loads of frosting to the top like I did in fact do with many of them.
If you can swing it, it’s also a good idea to make the dough the night before you want to actually bake them. This isn’t actually necessary but they do require at least a 1 hour chill in the fridge so I always figure, why not just make the dough the night before? Easy.
Coming sometime in the very near future: a gingerbread house using this same gingerbread recipe. I’m VERY excited about that! ;)
Have a lovely weekend, dear friends! I hope it’s filled with lots of cookies because tis the season!Print
For the cookies:
- •3 1/4 cups of all-purpose flour
- •1/2 cup of packed dark-brown sugar
- 2 1/2 tablespoons of homemade gingerbread spice**
- •1/2 teaspoon salt
- •3/4 teaspoon of baking soda
- •3/4 cup of vegan butter, softened. I typically use Earth Balance butter sticks when making cookies but their butter out of the tub works just the same.
- •1 flax egg (1 tablespoon of ground flax seen mixed with 3 tablespoons of water)
- •1/2 cup unsulfured molasses
For the icing which is optional but yummy!:
- 1 cup powdered sugar
- 1–2 Tablespoons almond milk
- 1/8 teaspoon vanilla extract
- In a large bowl, whisk together the flour, baking soda, salt and gingerbread spice*. Set aside.
- In the bowl of a stand mixer using the paddle attachment, beat together the butter and brown sugar until nice and fluffy, about 2 minutes.
- Add in the flax egg and molasses and mix until just combined.
- While mixing on low speed, gradually add in the flour mixture until it’s all added and the dough is fully mixed.
- Divide the dough into thirds and wrap each dough ball in plastic wrap. Place in the fridge to chill for at least an hour but could even chill it overnight.
- When ready to roll the dough out, let it sit out on the counter for at least 5 minutes.
- Before beginning to roll out, pre-heat oven to 350 degrees F.
- On a generously floured surface and with floured hands and rolling pin, roll out one of your thirds of dough. You can make this a bit easier by rolling it out on parchment paper. You want the dough to be about 1/8th of an inch thick before cutting out the shapes.
- If you had to work the dough a lot with your hands before rolling it out and cutting the shapes, you might want to put the rolled out dough back in the fridge for a few minutes before cutting your shapes out.
- Cut shapes out and place them on a lined baking sheet. You can place these relatively close together since they don’t spread much at all.
- Bake for 7-9 minutes. Let cool completely.
- When ready to decorate, whisk together the frosting ingredients in a small bowl and then transfer the frosting to a small baggie. Cutting a small hole in the corner of the bag and pipe your frosting onto the cookies.
**If you don’t want to make a whole batch of the spice just for this recipe, you can substitute the 2 1/2 tablespoons of gingerbread spice with 1 tablespoon of cinnamon, 1 tablespoon of ginger, 1/2 teaspoon of clove, 1/2 teaspoon of all spice, 1/2 teaspoon of nutmeg.
Adapted from http://www.simplyrecipes.com/recipes/gingerbread_man_cookies/