For this holiday season, I bought ‘Vegan Cookies Invade your Cookie jar‘ cookbook on Amazon. For the couple of days I was leafing through the book breaking my head to decide what to make first. My son came home from school yesterday and asked me if he could have a gingerbread cookie because he made a paper gingerbread boy in school and was wondering how it would actually taste.
I knew right away that Gingerbread cookies would be first cookie to be made from my new cookbook. Luckily I had all the ingredients on hand. My son helped me with reading the ingredients and the instructions. After I was done making the dough and set it in the fridge to chill for 1 hour, he pestered me a million times if it was time to bake. Oh these kids and their restlessness 🙂
These cookies can be made with whole-wheat pastry flour, but I used 1 cup each of ww pastry flour and all-purpose flour. I toned down the spices a little bit because personally I’m not a big fan of dry ginger and I wasn’t sure if my son would like it either, so I used a little less than 1tsp dry ginger.
Vegan Gingerbread Cookies
- ¾ cup Sugar
- ¼ cup Molasses
- ¼ cup Soy milk Unsweetened
- 2 cups Whole-wheat pastry flour All purpose flour or - (use a combination)
- ¾ tsp Baking soda
- ½ tsp Salt
- ½ tsp Cinnamon Ground
- ½ tsp Cloves Ground
- ½ tsp Nutmeg Ground
- 1½ tsps ginger Dry
For the Icing:
- 1 cup Sugar Confectioners
- 1 ~ 2 tbsps Soy Milk
- Combine the spices for the spice blend in a small bowl.
- In a large mixing bowl, combine oil and sugar. Using a whisk, beat for 3 minutes until light. Add molasses and soy milk. Beat until well combined.
- Sift flour, baking soda, salt and spice blend into the wet ingredients. Mix until a stiff dough forms.
- Form the dough into a disc, wrap it in plastic wrap and refrigerate for at least 1 hour or for up to 3 days.
- Preheat oven to 350°F. Lightly grease 2 baking sheets or line them with parchment paper.
- Take the cookie dough out of the fridge and if it has been in the fridge for more than an hour, then set it aside for 10 minutes.
- Then roll the dough on a lightly floured surface into less than ¼" thick rectangle. Using a cutter, cut the shapes out. Using a thin spatula carefully lift the dough and place them on the prepared baking sheets.
- Bake for 8 minutes. Let the cookies cool on the baking sheet for 2 minutes. Then transfer them to a wire rack to cool completely.
- To make Icing: Add just enough milk to confectioners sugar to make a thick icing.
- Place the icing in a ziplock bag. Snip just a little bit off the corner and proceed with icing cooled cookies.