Vegan Gingerbread Cookies Recipe – By Malsha – eLanka

Ingredients:

• 1 stick (1/2 cup or 112g) vegan butter, softened
• 3⁄4 cup packed (168g) dark brown sugar
• 3/4 cup (180mL) molasses
• 1/2 tablespoon (6.5g) vanilla extract
• 3 cups (360g) all-purpose flour
• 1/2 tablespoon (7g) baking powder
• 1 teaspoon (4g) baking soda
• 1 tablespoon (5g) ground ginger
• 1 teaspoon (2.5g) ground cinnamon
• 1/2 teaspoon (1g) ground nutmeg
• 1/4 teaspoon (0.5g) ground cloves
• 1/2 teaspoon (2.5g) salt

Icing:

• 1 cup organic powdered sugar
• 1/4 teaspoon pure vanilla extract
• 1 1/2 to 2 tablespoons unsweetened almond milk

Instructions:

1. Allow the vegan butter to soften at room temperature for at least 30 minutes.
2. In a large bowl, sift together flour, baking powder, baking soda, ground ginger, ground cinnamon, ground nutmeg, ground cloves, and salt. Mix until uniform and set aside.
3. In another large bowl, cream together softened vegan butter, molasses, and dark brown sugar until fluffy. Add vanilla extract and mix well.
4. Gradually add the dry mixture to the wet ingredients, mixing until uniform. Use a spatula or wooden spoon for this step.
5. Form the dough into a ball, place it in a bowl, cover with a lid or plastic wrap, and refrigerate for 1 hour.
6. After chilling, roll out the dough to 1/4 to 1/2-inch thickness on a lightly floured surface or silicone baking mat.
7. Cut out cookies with desired shapes, leaving 1/2-inch space between each. Chill cut cookie dough on the baking sheet in the fridge for at least 10 minutes.
8. Preheat the oven to 350°F. Bake chilled cookies for 11-13 minutes.
9. Allow cookies to rest on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely.
10. For the icing, whisk together powdered sugar, vanilla extract, and almond milk. Transfer the icing to a piping bag and decorate the cooled cookies. Allow the icing to rest and harden.

11. Store the cookies in an airtight container. Enjoy your delicious vegan gingerbread cookies