Vegan Gingerbread Cookies
Perfect, chewy, easy vegan gingerbread cookies are the stuff Christmas dreams are made of!
Equipment
- Medium mixing bowl
- Small bowl
- Set of measuring cups
- Set of measuring spoons
- Parchment paper
- Baking sheets
- Rolling Pin
- Cookie cutters
- Rubber spatula
- Metal spatula
Ingredients
- 1/4 cup light brown sugar
- 1/4 cup white sugar
- 1/4 cup shortening
- 1 tbsp Bob's Red Mill Egg Replacer
- 2 tbsp water
- 1/4 tsp baking soda
- 1/4 cup molasses
- 1/2 tsp ground ginger
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- Pinch allspice
- 1 cup all purpose flour
- 1 cup separate all purpose flour (as needed)
Instructions
- Preheat oven to 350 degrees F.
- Cut parchment paper to the size of your cookie sheet(s) and place on the sheets.
- Mix 1/4 cup brown and 1/4 cup white sugar in mixing bowl.
- Mix 1/4 cup shortening into the sugar. Cut in using a fork to make it easier.
- In small bowl, Mix 1 tbps Bob's Red Mill Egg Replacer with 2 tbsp water. Mix well and let site about 1-2 minutes until it thickens some and becomes gooey like an egg.
- Add "egg" to mixing bowl and combine well with sugars and shortening until no lumps are left
- In 1/4 measuring cup combine 1/4 tsp baking soda and 1/4 cup molasses. Add mixture to mixing bowl and combine.
- Add spices: 1/2 tsp ginger, 1/4 tsp cinnamon, 1/4 tsp cloves, pinch allspice. Mix.
- Add 1 cup flour and use spatula to combine.
- Measure out 1 more cup of flour. Add small amounts (probably 1-2 tbsp at a time) of flour until your dough forms a nice dough ball that isn't too sticky to roll out. If it gets too dry, add water 1 tbsp at a time and mix in until it forms a ball again. I ended up adding very little of the second cup of flour.
- Once you have the right consistency, flour your surface (I use my counter), and roll the dough out with your rolling pin. The thickness will be to your taste but I'd guess ours was 1/4 inch thick.
- Using your favorite cookie cutter(s) cut out the cookies. TIP: Once you place the cutter on the dough and push down, before you lift it up wiggle it a little. This will separate the sides and make it much easier to get up with the metal spatula.
- Using your metal spatula, pick up cut cookies and place on parchment lined sheets about an inch apart to allow for spread. They don't spread too much.
- Reform the leftovers into a ball and re-roll. Cut more cookies! Repeat this until you have no more dough left.
- Bake for 10-12 minutes (10 if you want them chewier, 12 if you want them crispier)
- Remove from oven and allow to cool completely.
Notes
Now, when we did this at school with the rest of the kids, they all decorated their cookies BEFORE we baked them. And all of them turned out great, even the ones that put so many toppings on the cookies you could barely see them anymore LOL A lot of people decorate after they're cooled. When we decorated in the classroom we used gumdrops, many different kinds of sprinkles, mini chocolate chips (Enjoy Life are vegan), whatever will fit!