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Vegan Gingerbread Cookies

Posted Dec 12 2011 1:42pm
Oh, my dear friends I have been so MIA! The last few weeks have been cuh-razy around here and something just had to give. Temporarily only. I have some lovely things to post for you and I wanted to kick it off with some amazing cookies.

Gingerbread men, gingerbread women, gingerbread trees, sleighs, stars and more! The best part? Little five and three-quarter hands helped me the whole way through.

These cookies are super delicious too! Full of ginger and molasses, chewy yet crunchy and perfect with a little vegan frosting and colorful sugar. Oh, they're also great on their own. And, ahem... the dough is as well.

So get your kid(s) or borrow someone else's and make these fun festive morsels!

2 3/4 cup unbleached white flour
1 1/2 teaspoons baking powder
1 Tablespoon ground ginger
1/2 teaspoon cloves
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup Earth Balance spread, softened
3/4 cup molasses
1 1/4 cup packed dark brown sugar
2 Tablespoons So Delicious coconut nog (can use regular so too, but this is so much better)
1/2 teaspoon vanilla

In a medium bowl, combine flour, baking powder, ginger, cloves, cinnamon and salt. Use a fork to combine well.

In your Kitchenaid or a large bowl, combine Earth Balance, molasses and brown sugar. Mix on medium speed until smooth. Add So Delicious coconut nog and vanilla and continue to mix until fully combined.

With the Kitchenaid on low, gradually add flour mixture to wet mixture in about 1 cup increments until just combined. Turn off Kitchenaid and use a spatula to fold any remaining ingredients together.

Divide into two portions; place each on wax paper and roll into a log. Make sure the dough is wrapped so it is airtight. Refrigerate for at least 2 hours but up to overnight.

When ready to roll and bake
Preheat oven to 325.

Roll your first dough log into a circular shape that is about 1/4 to 1/8 inch thick, depending on how thick you want your cookies.

Using cookie cutters, press out your cookies, placing them on a baking sheet lined with parchment paper as you go. When your dough is 'stamped out', simply bring it together and roll it out again.

When you have a full cookie sheet, bake for 10-12 minutes, depending on how thick your cookies are and how crunchy you like your cookies.

Our cookies were between 1/4 and 1/8 inch thick and I baked for 10 minutes because I don't like super duper crunchy cookies.

Remove from oven, let cool, then frost and decorate.

Repeat for all dough.

Enjoy and happy holidays!

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