Gingerbread Cookies

I love gingerbread cookies year round but the holidays certainly give me every excuse to bake these spicy, chewy, sweet-tooth satisfying treats.
I love gingerbread cookies year round but the holidays certainly give me every excuse to bake these spicy, chewy, sweet-tooth satisfying treats.

Gingerbread Cookies

Makes 3 dozen

Ingredients:

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  • 3 cups all-purpose flour
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  • 1 tablespoon ground flax
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  • 1 teaspoon baking soda
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  • 4 teaspoons ground ginger
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  • 1-1/2 teaspoons ground cinnamon
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  • 1/4 teaspoon ground cloves
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  • 1/4 teaspoon freshly grated nutmeg
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  • 1/2 teaspoon salt
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  • 1-1/4 cup vegan butter
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  • 1/2 cup firmly packed brown sugar
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  • 2/3 cup molasses
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  • 1 tablespoon pure vanilla extract

Directions:

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  1. Whisk together flour, flax, baking soda, spices, and salt.
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  3. In the bowl of a stand-up mixer fitted with the paddle attachment, beat butter and sugar until creamy. Beat in molasses and vanilla.
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  5. Add flour mixture to butter mixture and blend on low, scraping down the sides of the bowl occasionally, until a dough forms.
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  7. Dump dough onto waxed paper and form into a log the diameter you want your cookies. Wrap with waxed paper and refrigerate overnight or a for a few hours.
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  9. Preheat oven to 350 degrees F. and line 2 baking sheets with silicone mats or parchment paper.
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  11. Unwrap gingerbread dough and use a sharp knife to slice log into cookies.
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  13. Place cookie dough slices on prepared baking sheets and bake for 10 to 12 minutes or until cookies are set.
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  15. Cool on the baking sheets for 5 to 10 minutes then transfer to wire racks to continue to cool.
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  17. Store completely cooled cookies in an airtight container for up to 4 days.

Cook’s note: Get creative with this recipe and roll dough out after you take it from the refrigerator. Use star-shaped or other Christmas-themed cookie cutters to make shaped gingerbread cookies. Decorate with cookie icing or dust with powdered sugar.

More delish vegan holiday recipes!

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