Last year, I made a batch of holiday cookies that were so.bad.
I promise that’s not the case with these Vegan Gingerbread Cookies with Vanilla Glaze – but first I gotta give you the full picture of how bad the last ones were.
Bad enough that the land of Instagram, Facebook, and WordPress never heard even a whisper of them. You see, baking is already a science that I’m far from mastering.
Vegan baking is actual wizardry.
Since my sugar cookies of 2017 were a dud, I decided to try for something a little different. I’m proud to announce that these Vegan Gingerbread with Vanilla Glaze cookies are the bee’s knees.
They’re crispy if you want them to be (just make them a little thinner), have a bite of ginger, are ridiculously good fresh out of the oven, and don’t include any crazy ingredients that you have to look for at Whole Foods or order on Amazon.
That’s right, you probably already have most of the ingredients in your pantry.
Originally my plan was to make different shapes and meticulously ice them for aesthetic purposes. It turns out I believe more in sharing tasty recipes for food than I do in driving myself a little bonkers via piping icing onto a million cookies.
These are warm, rustic, and a little messy just like my soul.
0.5cup black strap molasses (you can use lighter molasses, I just love the taste of black strap in these cookies)
1 tbsp apple cider vinegar
1 tsp pure vanilla extract
2.3cups all purpose flour, plus a little extra for rolling out the dough
1.5 tsp baking soda
1.5 tsp ground cinnamon
1.5 tsp ground ginger (I like to buy my bulk spices from Mountain Rose Herbs )
0.4 tsp sea salt
2 tbsp vegan butter
1cup powdered sugar (sifted)
1–2 tbsp plain, unsweetened non-dairy milk (cashew or hemp work great)
1 tsp pure vanilla extract
In a small bowl, mix ground flax and warm water. Set aside for 3-5 minutes to thicken.
In a large mixing bowl, cream together the vegan butter, sugar, molasses, apple cider vinegar, vanilla, and flax “egg” on medium-high speed for 30 seconds, or until combined. Mix in the flour, baking soda, cinnamon, ginger, and salt until just combined. I like to sift the dry ingredients together prior to mixing into the dough to prevent any lumps. The dough should be very thick.
Wrap the dough in plastic wrap or place in a reusable container and chill it for 1 hour in the freezer. This is the perfect time to clean up the mess you’ve made so far :).
Once it’s chilled, divide the dough in half and roll it out between two pieces of parchment paper, flouring the bottom piece of parchment paper and top of the dough as needed to prevent the dough from sticking. The rolled dough should be about ¼-inch thick. Cut into desired shapes and place on a parchment-lined baking sheet 2 inches apart. Chill in the freezer for 10 minutes prior to baking to help them retain their shape.
While the cut dough is chilling, preheat the oven to 350˚F. Bake the cookies for 10 minutes, or just until the edges begin to turn a darker brown. If you’ve decided to go with thicker cookies, add a little time to this. Allow to cool on the baking sheet for 3-4 minutes, then transfer to a cooling rack to cool completely.
Meanwhile, prepare the icing: In a large mixing bowl, cream together the vegan butter and powdered sugar. Mix in the vanilla extract and almond milk 1 tablespoon at a time until the texture is thick but pourable. You can make it thicker if you’d like to pipe icing on your cookies, but I loved it as a glaze poured over the cookies.
Leftover cookies (if you have them) should be kept covered and stored at room temperature (up to a few days).
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If you're into pithy captions, effortless visuals, joyful movement, intuitive eating, living a slow & cozy life, slaying old raggedy narratives of self-doubt, a big helping of dog photos, and NAFB's (that's non-alcoholic fancy beverages) - you're in the right place.