Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Watch how to make this recipe.
Vegan Gingerbread Cookies
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- Level: Easy
- Total: 3 hr 45 min (includes chilling and cooling times)
- Active: 45 min
- Yield: 16 to 18 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 17 servings
- Calories
- 199
- Total Fat
- 7 g
- Saturated Fat
- 6 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 1 g
- Sugar
- 23 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 98 mg
These gingerbread treats are bursting with flavor, perfectly chewy on the inside, crisp on the outside…and vegan to boot! The dough can be made up to a week in advance and refrigerated. It's also perfect for building vegan gingerbread houses -- just bake the dough forty-five minutes longer than the suggested baking time for cookies.
- Level: Easy
- Total: 3 hr 45 min (includes chilling and cooling times)
- Active: 45 min
- Yield: 16 to 18 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 17 servings
- Calories
- 199
- Total Fat
- 7 g
- Saturated Fat
- 6 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 1 g
- Sugar
- 23 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 98 mg
Ingredients
Cookies:
Icing:
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Directions
Special equipment:
pastry bags fitted with small round tips- For the cookies: Combine the ground flax and 3 tablespoons water in a small bowl. Stir and let sit until slightly thickened, about 5 minutes. Meanwhile, whisk together the flour, ginger, cinnamon, baking soda, salt, allspice and cloves in a large bowl.
- Mix the vegan butter and vegan brown sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, 3 to 4 minutes. Add the molasses and mix until combined. Beat in the flax seed mixture. Reduce the speed to low and gradually beat in the dry ingredients until completely combined. Divide the dough in half, wrap each piece in plastic and pat to a thickness of 1/2 inch. Refrigerate until solid, at least 2 hours and up to 1 week.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
- On a lightly floured surface, roll out one piece of dough to 1/4 inch thick. Stamp out cookies with a 3 1/2-inch gingerbread person cutter or desired shape. Reroll the scraps and repeat.
- Bake until the cookies are set, light golden around the edges and soft in the center, 7 to 8 minutes. Let sit on the baking sheet for 3 to 4 minutes, then transfer to a wire rack and let cool completely, about 30 minutes. Repeat with the second piece of dough.
- For the icing: Whisk the vegan confectioners’ sugar, vanilla and 1 tablespoon of the soy milk in a medium bowl until stiff and glossy, adding more soy milk 1 teaspoon at a time until a smooth pipeable consistency. Mix in vegan food coloring as desired. Fill pastry bags fitted with small round tips with the icing, then decorate the cookies.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) To make gingerbread houses, shape the dough into gingerbread house components and bake until deep golden brown and crispy when touched, about 52 minutes. The pieces will crisp up more as they cool.
