Vegan GingerBread Cookies that don't fall apart

 The best Vegan Gingerbread Cookies that don’t fall apart!  



If gingerbread cookies aren’t on your Christmas bucket list now is the time to put them on there. Classic gingerbread cookies that are vegan and don’t fall apart. These gingerbread cookies were surprisingly too easy to remake and taste identical to the original! They’re soft, warm, sweet, and tasty. Here I provided some simple instructions and hacks to make these vegan gingerbread cookies taste better than the ones you've tried before. The best part is these cookies will make your house smell amazing! 

How to Make Gingerbread Cookies

  • All-purpose flour 
  • Vegan butter – make sure it's at room temperature! 
  • Brown sugar and molasses – Molasses is a key ingredient in gingerbread cookies. It gives them their flavor and color, and helps the dough keep its shape. So I highly advice not skipping the molasses. 
  • Flax egg – instead of an egg we’re using a flax egg to help bind the ingredients. 
  • Baking soda/powder – It'll help the cookies rise.
  • Ground ginger, cinnamon, and nutmeg – Giving the gingerbread cookies the perfect amount of spice.
  • Vanilla extract – For extra flavor.
  • Sea salt – To make all the flavors pop!

How to Make Gingerbread Cookies (simple instructions below) 

Whisk together all the dry ingredients (flour, cinnamon, ginger, nutmeg, cloves, baking soda and salt). 



In a separate bowl, add the softened vegan butter and brown sugar. (Make sure the butter is at room temperature.) Beat until the sugar is well incorporated. Make the fax egg: In a small bowl, mix the flaxseeds with hot water, then set aside to thicken. This should only take a few minutes. Add the flax egg, molasses and vanilla extract into the butter. Beat again until nice and smooth. 


Add in the dry mixture into the wet mixture gradually. You should have yourself a nice dough. It should reach a consistency similar to Play-Doh. 



Chill in the refrigerator for 1 hour or longer to firm up. Don’t skip on the chilling time!  Flatten the dough. Make sure it’s around 1/4 inch thick. I like to cut out the gingerbread shapes already on the parchment paper. This is the perfect hack to getting your gingerbread to look perfect every time. Just flatten the dough using your hands and cut out the ginger bread shapes. Use a toothpick to slightly clean around the gingerbread if the dough is slightly sticky. Trust me your gingerbread cookies will turn out perfect! Even if the dough is slightly sticky. If too sticky feel free to add a tablespoon or two of flour. Repeat cutting out gingerbread shapes until all the dough is used. 



Arrange the cut-outs on parchment-lined baking sheets, and bake in a 350°F oven. Bake for 12-14 minutes. Let them fully cool before decorating. 

Now for the fun part: Decorating the cookies! You can use store bough vegan icing or simply make your own. For the icing: In a bowl mix powdered sugar with plant based milk. I used soy milk. Pour into a ziplock bag. Make a small hole with scissors and start decorating! (Helpful tip be patient when decorating the cookies. The slower you are with the icing the better they will turn out! Enjoy!





Ingredients: 

Half TBSP ground flax seed 

1 tablespoons water

2 cups all purpose flour

1 1/4 tsp ground cinnamon

1 1/2 tsp ground ginger

1/4 teaspoon ground nutmeg

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup plus 2 TBSP of butter

1/4 cup brown sugar

1/4 cup molasses

1 teaspoon pure vanilla extract


Icing: 
1 1/2 cups powdered sugar 
1.5-2 tbsp plant based milk



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