There is nothing better than having a fresh batch of gingerbread baking in the oven and filling the house full of that amazing winter smell. During the festive season I bake these gingerbread cookies at least once a week (usually more), I just can't get enough of them! Here is my recipe for super simple and delicious vegan gingerbread cookies.
This recipe is a fairly traditional gingerbread recipe (minus the egg of course), with dark molasses and mixed spices to create the stand-out flavours we all know and love. I like to keep the decorative icing simple, with just a little water added to icing sugar to make a thick icing that is easy to pipe to create the festive figures.
Over the years I have made an impressively large collection of cookie cutters as I like to bake so much, if that wasn't already obvious. I like to mix and match with shapes and sizes and my favourite part is decorating each on uniquely - before eating them all and starting on the next batch!
Vegan Gingerbread Cookies
Prep time: 10 minutes
Cooking time: 10 minutes
Total time: 20 minutes
For the gingerbread
150g plant-based spread (I used flora)
150g light brown sugar
50g golden syrup
1 tsp vanilla extract
350g plain flour
1 tsp baking soda
1 tbsp ground ginger
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/4 tsp salt
For the icing
100g icing sugar
2 tbsp water
Preheat the oven to 180°C (or 160°C for fan ovens), line a large baking tray with baking paper, and remove the butter from the fridge to soften.
Once softened, add the butter to a mixing bowl with the sugar and beat using an electric mixer (or by hand) until light and creamy.
Add in the golden syrup, molasses, and vanilla, and mix until combined.
Add in all the remaining ingredients and mix well to form a thick dough.
Lightly flour your kitchen counter surface and roll out the dough until they are your desired thickness (I recommend about 5mm).
Use a cookie cutter to cut shapes out of the dough and carefully transfer them to your baking paper, you may need to do this in batches depending on how large your tray is.
Bake the cookies in the oven for 8-10 minutes until they start to darken around the edge.
Whilst the cookies are cooling, make the icing and transfer to a piping bag, you may need to add a little extra water but make sure they icing is firm and pipeable.
Decorate your cookies as desired.
Store in a sealed container for up to 5 days.
When you remove the cookies from the oven they will still feel soft, but will harden as they cool down.
Thanks for reading, I hope you have a wonderful holiday season and enjoy baking my gingerbread cookies. If you do try any of my recipes I'd love to know how they turn out - tag me on Instagram @josiewalshaw!