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Vegan Gingerbread Cookies

Vegan Gingerbread Cookies
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Vegan Gingerbread Cookies are a delightful holiday treat that captures the essence of Spécial occasion with their warm spices and festive charm. These cookies are not only easy to make but also provide a wonderful canvas for creativity, allowing you to decorate them beautifully for gifting or indulging during the season. The aroma of ginger, cinnamon, and cloves wafting through your kitchen will evoke nostalgia while bringing joy to family and friends alike. Perfect for sharing at gatherings or simply enjoying with a hot beverage, these cookies will surely become a holiday favorite.

Ingredients

Scale
  • 150 g (1/2 cup + 2 Tbsp) vegan block butter
  • 120 g (2/3 cup) light brown soft sugar
  • 100 g (3 ½ oz) golden syrup
  • 50 g (1 ¾ oz) molasses
  • 3 ½ tsp ground ginger
  • 3 ½ tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground allspice
  • 3/4 tsp bicarbonate of soda (baking soda)
  • 380 g (3 cups + 2 Tbsp) plain (all-purpose) flour
  • 300 g (2 ½ cups) icing (powdered) sugar (sifted)
  • 1 Tbsp lemon juice (plus extra as needed)
  • 2 Tbsp aquafaba (or use extra lemon juice or water instead)

Instructions

  1. Place the vegan butter, light brown sugar, golden syrup, and molasses in a medium saucepan over low heat.
  2. Stir until melted and remove from heat once combined.
  3. Add ground ginger, cinnamon, cloves, allspice, and bicarbonate of soda into the saucepan.
  4. Whisk until smooth; expect some foaming from the mixture.
  5. Gradually add flour while stirring with a wooden spoon until no dry patches remain.
  6. Wrap the dough in cling film or an eco-friendly alternative; refrigerate for a couple of hours until firm enough to roll out.
  7. Roll out the dough on a lightly floured surface or between two sheets of baking parchment to about 3-5mm thick.
  8. Use cookie cutters to cut out shapes; gather scraps into a ball and re-roll as needed.
  9. Space cookies apart on baking sheets lined with parchment paper.
  10. Freeze trays for about 15 minutes while preheating oven to 180°C/350°F/gas mark 4.
  11. Bake cookies for approximately 8-12 minutes based on desired texture.
  12. Allow cooling on trays before transferring them to a wire rack completely.
  13. In a bowl, combine sifted icing sugar with lemon juice and aquafaba; adjust thickness as needed with more lemon juice or icing sugar.
  14. Transfer icing to a piping bag fitted with a small round writing nozzle.
  15. Decorate cooled cookies and allow drying flat for several hours before storing in an airtight container.

Nutrition

Find it online: https://simplytastes.com/vegan-gingerbread-cookies/