Servings: 50 3-inch cookies
Calories: 76kcal
Equipment
- Mixing bowls
- Mixing spoons
- measuring cups
- Measuring spoons
- Hand mixer or stand mixer
- parchment paper
- baking trays
- cookie cutters
- Spatula
Ingredients
Gingerbread Cookie
- 10 tablespoons vegan butter room temperature
- ¾ cup brown sugar
- ⅔ cup molasses
- 1 tablespoon ground flax seeds
- 3 tablespoons water boiling
- 1 teaspoon vanilla
- 3 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon ground ginger
- 1 tablespoon cinnamon
- ½ teaspoon allspice
- ½ teaspoon cloves
Icing
- 1 cup powdered sugar
- 1-2 tablespoons water can use corn syrup and water for a glossy finish
Instructions
- Make the flax egg. In a small heat proof bowl, combine the ground flax seeds with the boiling water. Mix them together well and set aside to cool slightly. Let this rest for 5 minutes.
- Sift the dry ingredients. In another bowl, sift together the flour with baking soda, salt, and all the spices. Set this aside.
- Mix the wet ingredients. In a large bowl with a hand mixer, or in the stand mixer with the paddle attachment, cream the softened vegan butter until light and fluffy, about 5 minutes. Add the brown sugar, flax egg, vanilla, and molasses. Mix this well on medium speed for about a minute to really incorporate all the ingredients.
- Combine ingredients. Now, add the dry ingredients to the wet. Mix on slow speed at first and then on medium until the dough comes together in the bowl.
- Chill the dough. Divide the dough into two equal portions and wrap in plastic wrap. Chill the dough in the fridge for at least 30 minutes before rolling out.
- Preheat the oven to 350°F/180℃. Make sure the oven rack is in the middle of the oven. Line 4 baking trays with parchment paper (number of trays will depend on size of cookies).
- Roll the dough. Dust the work surface generously with extra flour. Roll the chilled gingerbread dough to about a ¼ inch thickness. Cut out cookies with your favorite cookie cutters. Use a spatula to carefully transfer them to the prepared baking trays. These cookies won’t spread that much but it’s still a good idea to leave a little room between cookies. Re-roll the dough and use until no dough remains.
- Bake. Bake the gingerbread cookies for 8-11 minutes or until done. The edges will be set and a slightly darker color will be developed on the edge of the cookie. Don’t over bake these! For smaller cookies that are under 4 inches in size, I find they only take about 8 minutes. Larger cookies take upwards of 11 minutes. Remove from the oven and let cool on the hot tray for 10 minutes before transferring to a cooling rack.
- Decorate. Mix together the powdered sugar and water until it is the thickness of icing that you like. Transfer to a piping bag. Decorate the cooled cookies with icing and sprinkles. Enjoy!
Notes
- Ideally you will bake one cookie tray at a time. If you need to bake more than one, place the oven racks in the top two thirds of the oven and rotate the trays halfway through baking.
- Baking Times
- Cookies smaller than 4-inches in size: 8-9 minutes baking
- Cookies about 4-inches in size: 9-10 minutes baking
- Cookies over 4-inches in size: 10-12 minutes baking
- How to store
- Countertop: Store the cookies in an airtight container on the countertop for up to a week. (If they last that long!)
- Freezer: These cookies freeze amazingly well. Chill cookies in a single layer on a baking tray. After they are frozen, transfer to a freezer safe container, with a sheet of parchment paper in between each layer of cookies. Allow cookies to thaw before serving after freezing.
Nutrition
Calories: 76kcal | Carbohydrates: 14g | Protein: 1g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 66mg | Potassium: 84mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 108IU | Vitamin C: 0.02mg | Calcium: 16mg | Iron: 1mg
Tried this recipe?Let us know how it was!