These cookies are not only vegan, but they are gluten free as well. The warm spices and molasses add a coziness that doesn’t have to be reserved just for the holidays.
Vegan Gingerbread Cookies
Author: Christina Murray
Serves: 18-4˝ cookies
- ½ cup vegan butter such as Earth Balance
- ⅔ cup granulated sugar
- ½ cup molasses
- 3 tablespoon non-dairy milk (add more if too dry)
- 2 ½ cup Maskal Teff® Ivory Flour
- 2 teaspoon cinnamon, ground
- 2 teaspoon dried ginger, ground
- 1 teaspoon dried cloves, ground
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup vegan powdered sugar
- 1 tablespoon non-dairy milk
- 1 teaspoon vanilla extract
- Pinch of salt
- Vegan food coloring (optional)
- In a large mixing bowl, cream the butter and the sugar together until smooth.
- Stir in the molasses and 3 tablespoons of non-dairy milk.
- In a separate bowl combine all dry ingredients, stir well.
- Slowly add the dry ingredients to the wet ingredients, fold until well combined and shape into a ball.
- The dough should be slightly sticky but not stick to your hands.
- If the dough is too dry add a few more tablespoons of milk. If it is too wet add a few more tablespoons of flour.
- Cover and chill for 30 minutes.
- Preheat oven to 350°F.
- On a lightly floured surface roll into half-inch thick sheet of dough.
- Cut out with desired shaped cookie cutters.
- Bake at 350°F for 10 minutes. This will create soft gingerbread. For a crunchier texture bake a few minutes longer.
- While cookies cool, make the frosting by whisking all ingredients together until well blended.
- Drizzle, paint or spread over cookies as desired. Food coloring can be added for variations on frosting color.