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Wednesday, 29 November 2017

Vegan Christmas gingerbread cookies recipe

Vegan, quick & easy

Every Christmas, I love to make homemade gingerbread men. I decided to spice things up a little and cut out/decorate different shapes. I chose all different types of festive things including gingerbread men, Christmas trees, snowflakes, reindeer...

These cookies are super easy to make and taste delicious. They are a crisp ginger cookie which are perfectly spiced, decorated with homemade vegan royal icing which drys out at room temperature.

This is a classic recipe for Christmas which everyone will enjoy.
Even pop a few on a plate along with a glass of dairy-free milk for Santa, I'm sure he'll want more than one! 

Preparation- 1-2 hours
Baking time- 7-8 minutes
Makes- 20-25
Level- Easy

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Ingredients
-300g of plain flour
-1 teaspoon of bicarbonate of soda
-2 teaspoons of ground ginger
-2 teaspoon of ground cinnamon
-1 teaspoon of ground nutmeg
-1/4 teaspoon of ground cloves
-1/4 teaspoon of salt
-105g of vegan butter (I use Tomor)
-160g of brown sugar
-60ml of almond milk (I use unsweetened)
-1 teaspoon of vanilla bean paste (You can use vanilla extract)
-80g of black strap molasses
+
-Royal icing (Get the recipe here)
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Step 1- In a large mixing bowl, combine the flour, bicarbonate of soda, ginger, cinnamon, nutmeg, cloves and salt.

Step 2- In a separate bowl, add in the butter and brown sugar, whizz up until smooth.
I use my stand mixer with the paddle attachment, but you can use a handheld mixer or hand whisk.

Step 3- Once creamy, add in the almond milk, molasses & vanilla and whizz up until smooth.
Step 4- Pour the wet butter mixture into the flour mixture and bring together into a dough.
Knead for a few minutes.
Step 5- Wrap the dough in cling film and pop into the fridge for 1-2 hours until firm enough to roll out.

Once the dough is ready, preheat your oven to 180 degrees c and line baking trays with grease proof paper.

Step 6- Dust a clean work surface with flour and roll out the dough until 1/4 inch thick, and cut out the cookies using festive cookie cutters.
I chose snowflakes, gingerbread men, Christmas trees, reindeer etc.
Step 7- Transfer the cookies onto the lined trays and pop into the middle of the preheated oven and bake for around 8 minutes.

Step 8- Once baked, transfer the cookies on to a cooling rack and allow to cool fully before icing.

Enjoy them as they are or get creative and decorate your cookies with vegan royal icing.
Get my recipe here.


Serve fresh or store in a sealed container, the royal icing will firm up at room temperature. 

Best eaten within a few days!

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1 comment

  1. Can I replace butter eith coconut oil and almond milk with coconut milk? Also.. what is the conversion of 160g of brown sugar to cups? I'm going to try coconut sugar instead but not sure what 160g means

    ReplyDelete

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