Vegan gingerbread cookies are a festive family favorite and a great holiday gift idea!
These gingerbread cookies are crisp on the outside and soft and chewy inside. And they combine all of the holiday flavors we love!
The cookies:
1/4 cup vegan butter (softened)
1/2 cup brown sugar
1/3 cup blackstrap molasses
1 Flax Egg
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground ginger
2 teaspoons cinnamon
1/2 teaspoon Allspice
1/4 teaspoon ground cloves
The Icing:
1 cup powdered sugar
1/4 teaspoon vanilla extract
1 tablespoon non-dairy milk
Preheat the oven to 350°
Prepare your flax egg by mixing 1 tablespoon of flaxseed meal with 3 tablespoons of warm water. Set aside.
Cream together the vegan butter and brown sugar in a large mixing bowl (or Stand Mixer).
Add the molasses, vanilla, and flax egg mixture to the butter mixture and combine.
Sier the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves in a separate bowl. Add this to the butter and sugar mixture, and beat until well combined.
Flour a large flat surface and transfer the cookie dough onto the surface. Next, flour your hands and shape the dough into a large ball. Finally, wrap the dough in plastic, place it in an airtight container, and put it in the fridge to chill for at least 30 minutes.
Line a baking sheet (or two) with Parchment Paper and set it aside.
Once the dough has chilled, generously flour your work surface and your rolling pin, and roll out the dough to approximately 1/4-inch thick, placing the cookie cutouts on the baking sheet as you go. (Leave 1-1/2 2 inches between the cookies.
Continue the process until you have used up all the dough.
Place the baking sheet(s) into the oven and bake for 12 to 14 minutes. Remove from the oven and cool completely before decorating.
When you're ready to decorate the cookies, mix the icing ingredients in a small bowl. The icing should be thin enough to "draw" with but not so thin that it runs. Again, practice on a clean plate to ensure you have the right consistency. Once the icing has dried, store the iced cookies in an airtight container for up to one week.
