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Vegan Gingerbread Cookies

Vegan Gingerbread Cookies
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Vegan Gingerbread Cookies are a delightful seasonal treat, perfect for sharing and decorating. These cookies capture the warm flavors of ginger, cinnamon, and molasses, creating an inviting aroma that fills your home with holiday cheer. Easy to make and fully customizable, they are ideal for gifting or adding a festive touch to your celebrations. Whether you prefer soft or crunchy textures, these cookies can be tailored to your liking, making them a versatile addition to any holiday spread.

Ingredients

Scale
  • 150 g (1/2 cup + 2 Tbsp) vegan block butter
  • 120 g (2/3 cup) light brown soft sugar
  • 100 g (3 ½ oz) golden syrup
  • 50 g (1 ¾ oz) 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 (3 cups + 2 Tbsp) plain (all-purpose) flour
  • 300 g (2 ½ cups) icing (powdered) sugar (sifted)
  • 1 Tbsp lemon juice (plus extra as needed)
  • 2 Tbsp aquafaba (or use extra lemon juice or water instead)

Instructions

  1. In a saucepan over low heat, melt vegan butter, light brown sugar, golden syrup, and black treacle. Remove from heat once melted.
  2. Whisk in ground ginger, cinnamon, cloves, allspice, and baking soda until smooth.
  3. Combine with plain flour using a wooden spoon until no dry flour remains. Wrap the dough in clingfilm and refrigerate for about 2 hours.
  4. Roll out the chilled dough on a floured surface to 3-5mm thick and cut into desired shapes using cookie cutters.
  5. Place on lined baking sheets and freeze for 15 minutes before baking at 180°C (350°F) for 8–12 minutes.
  6. Once baked, cool on trays for a few minutes before transferring to a wire rack.

Nutrition

Find it online: https://musttrymeals.com/vegan-gingerbread-cookies/

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