Description
Indulge in the festive spirit with these delightful Vegan Gingerbread Cookies, perfect for holiday decorating, gifting, or enjoying alongside your favorite warm beverages. These cookies boast a wonderful blend of spices that infuse them with warmth and cheer, while their customizable texture allows you to choose between soft and crunchy. Easy to prepare, they make for a fun baking project that can be enjoyed by all ages. Whether you’re hosting a holiday gathering or simply treating yourself, these cookies are sure to impress.
Ingredients
Scale
- 150 g vegan block butter
- 120 g light brown soft sugar
- 100 g golden syrup
- 50 g black treacle (or molasses)
- 3 ½ tsp ground ginger
- 3 ½ tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 3/4 tsp bicarbonate of soda (baking soda)
- 380 g plain (all-purpose) flour (plus extra for dusting)
- 300 g icing (powdered) sugar (sifted)
- 1 Tbsp lemon juice (plus extra as needed)
- 2 Tbsp aquafaba (or use extra lemon juice or water instead)
Instructions
- Start by placing the butter, sugar, golden syrup, and treacle in a medium saucepan over low heat. Stir until melted and smooth. Once melted, remove from heat.
- Incorporate the ground ginger, cinnamon, cloves, allspice, and bicarbonate of soda into the melted mixture. Whisk until everything is well combined; expect some foaming as you mix.
- Add the plain flour gradually while stirring with a wooden spoon. Mix until no dry patches remain. Wrap the dough in clingfilm or an eco-friendly alternative and refrigerate for about two hours until firm enough to roll out.
- On a lightly floured surface or between two sheets of baking parchment, roll out the dough to about 3–5mm thick depending on your desired cookie thickness.
- Use cookie cutters to cut out shapes from the rolled dough. Gather any scraps into a ball, re-roll them, and cut out more shapes as needed.
- Arrange the shaped cookies onto lined baking sheets with enough space between them. They will spread slightly while baking.
- Place the trays in the freezer for about 15 minutes until firm while preheating your oven to 180°C/350°F/gas mark 4.
- Bake in the oven for around 8–12 minutes based on how soft or crunchy you prefer them. Remember smaller cookies bake faster than larger ones. Look for slight browning at the edges.
- Allow cookies to cool on their trays for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, prepare royal icing by mixing sifted icing sugar with lemon juice and aquafaba in a bowl until thick but pourable. Adjust consistency as needed by adding more lemon juice or icing sugar.
- Fill a piping bag fitted with a small round nozzle with icing. Decorate your cookies as desired!
- Leave decorated cookies flat for a couple of hours until icing hardens before storing them in an airtight container.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 4g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg