Vegan Gingerbread Cookies
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5.0
3 reviews
Excellent
Vegan Gingerbread Cookies
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Soft in the middle, crisp on the edges, and full of rich molasses and warm spices, this vegan gingerbread cookies recipe is the ultimate holiday treat.
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Ingredients
- ½ cup of vegan butter at room temperature
- ¾ cups of brown sugar
- 3 tablespoons of unsulphured blackstrap molasses
- ¼ cup of unsweetened apple sauce
- 1 teaspoon of vanilla extract
- 2 ⅓ cups of all-purpose flour
- 1 teaspoon of cinnamon
- 2 teaspoons of ground ginger
- ¼ teaspoon of ground cloves
- 1 teaspoon of baking soda
- Decorating cookie icing
Instructions
- Place the vegan butter and brown sugar in a large bowl. Using an electric mixer, cream the vegan butter and sugar until light and fluffy.
- Add the molasses, applesauce, and vanilla extract. Mix until well combined. Set aside.
- In a medium bowl, mix the flour, cinnamon, ginger, cloves, and baking soda.
- Add the dry ingredients to the bowl with the wet ingredients. Mix well. It will be a thick dough.
- Form the dough into a large ball. Cut it in half and set them aside.
- Grab plastic wrap and lay it on the counter (do not cut it yet).
- Place one of the dough balls in the center of the plastic wrap and begin to flatten it with your hands to form a disc. Using a roller, roll it to about 1-inch thick.
- Cut the plastic wrap according to the size of the flattened dough. Wrap it well and gently transfer it to the refrigerator. Repeat the process with the other dough ball.
- Allow them to rest in the refrigerator for at least 3 hours or overnight.
- When ready to bake, keep them in the refrigerator while the oven preheats.
- Preheat the oven to 350 degrees F. and line two large baking sheets with parchment paper or silicone mats. Set aside.
- Remove one of the dough sheets from the refrigerator and place it on your kitchen counter. Carefully open the plastic wrap. But do not lift the dough out from the plastic wrap.
- Roll out the dough on the plastic wrapper until about ½-inch thick. If the edges of the dough begin to crack, cover the dough back with the plastic wrapper, and using your hands, shape it while applying pressure.
- Use cookie cutters to cut out shapes. Do not lift the shaped dough. First, remove the excess dough from around the shaped dough. Place the excess dough on the side.
- Using the flexibility of the plastic wrap, gently lift each cookie out of the plastic wrap and place them on the baking sheet. Make sure to leave a one-inch space between them.
- Bake, one sheet at a time, for 8 to 9 minutes, or until the edges of the cookies are just set but the middle is still soft and seems raw underdone.
- Remove the tray from the oven and allow them to cool for 5 minutes on the tray. Carefully transfer them to a cooling rack so they can fully set and cool for about 30 minutes.
- Once completely cooled, decorate into little gingerbread men using the decorating cookie icing.
Equipments used:
Notes
- Don’t skip the chill: This is incredibly important to make the dough easier to roll and ensure it holds its shape while baking.
- Handle the dough carefully: Otherwise, you risk squashing the edges. Rolling/cutting it over plastic wrap/parchment makes the job easier.
- Baking time may vary: For soft middles, bake until the edges have set, but the middle is soft. Baking longer makes harder, crunchy cookies.
- Cool completely before decorating: Then make sure to leave time for it to fully set.
Nutrition Information
Show Details
Calories
74kcal
(4%)
Carbohydrates
12g
(4%)
Protein
1g
(2%)
Fat
2g
(3%)
Saturated Fat
0.5g
(3%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.4g
Sodium
52mg
(2%)
Potassium
43mg
(1%)
Fiber
0.3g
(1%)
Sugar
6g
(12%)
Vitamin A
1IU
(0%)
Vitamin C
0.02mg
(0%)
Calcium
9mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 74 kcal
% Daily Value*
| Calories | 74kcal | 4% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.4g | 20% |
| Sodium | 52mg | 2% |
| Potassium | 43mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 6g | 12% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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