Bad enough that the land of Instagram, Facebook, and WordPress never heard even a whisper of them. You see, baking is already finicky. VEGAN baking is actual wizardry. Since my sugar cookies of 2017 were a dud, I decided to try for something a little different. I’m proud to announce that these Vegan Gingerbread with Vanilla Glaze cookies are the bee’s knees.
They’re crispy if you want them to be (just make them a little thinner), have a bite of ginger, are ridiculously good fresh out of the oven, and don’t include any crazy ingredients that you have to look for at Whole Foods or order on Amazon.
That’s right, you probably already have most of the ingredients in your pantry.
Originally my plan was to make different shapes and meticulously ice them for aesthetic purposes. It turns out I believe more in sharing tasty recipes for food than I do in driving myself a little bonkers via piping icing onto a million cookies.
These are warm, rustic, and a little messy just like my soul.
I hope you all enjoy.
These simple cookies are the perfect holiday treat or gift.
In a small bowl, mix ground flax and warm water. Set aside for 3-5 minutes to thicken.
In a large mixing bowl, cream together the vegan butter, sugar, molasses, apple cider vinegar, vanilla, and flax "egg" on medium-high speed for 30 seconds, or until combined. Mix in the flour, baking soda, cinnamon, ginger, and salt until just combined. I like to sift the dry ingredients together prior to mixing into the dough to prevent any lumps. The dough should be very thick.
Wrap the dough in plastic wrap or place in a reusable container and chill it for 1 hour in the freezer. This is the perfect time to clean up the mess you've made so far :).
Once it's chilled, divide the dough in half and roll it out between two pieces of parchment paper, flouring the bottom piece of parchment paper and top of the dough as needed to prevent the dough from sticking. The rolled dough should be about ¼-inch thick. Cut into desired shapes and place on a parchment-lined baking sheet 2 inches apart. Chill in the freezer for 10 minutes prior to baking to help them retain their shape.
While the cut dough is chilling, preheat the oven to 350˚F. Bake the cookies for 10 minutes, or just until the edges begin to turn a darker brown. If you've decided to go with thicker cookies, add a little time to this. Allow to cool on the baking sheet for 3-4 minutes, then transfer to a cooling rack to cool completely.
Meanwhile, prepare the icing: In a large mixing bowl, cream together the vegan butter and powdered sugar. Mix in the vanilla extract and almond milk 1 tablespoon at a time until the texture is thick but pourable. You can make it thicker if you'd like to pipe icing on your cookies, but I loved it as a glaze poured over the cookies.
Leftover cookies (if you have them) should be kept covered and stored at room temperature (up to a few days).
For more daily inspiration and recipes come and see me on Instagram, Pinterest, and Facebook. If you’re interested in learning more about who I am head to this page or my personal Insta. See you there 😉