Description
Indulge in the festive spirit with these delightful Vegan Gingerbread Cookies, a perfect blend of warm spices and sweet flavors that embody the essence of the holiday season. Simple to prepare, this recipe allows for creative decoration, making it an ideal activity for families or as thoughtful gifts for friends. With options for both soft and crunchy textures, these cookies are sure to please everyone at your holiday gatherings. Enjoy them alongside a warm beverage or use them to create stunning edible decorations that brighten up any festive setting.
Ingredients
Scale
- 150 g vegan block butter
- 120 g light brown sugar
- 100 g golden syrup
- 50 g black treacle (or molasses)
- 3 ½ tsp ground ginger
- 3 ½ tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 3/4 tsp bicarbonate of soda (baking soda)
- 380 g plain flour (plus extra for dusting)
- 300 g icing sugar (sifted)
- 1 Tbsp lemon juice (plus extra as needed)
- 2 Tbsp aquafaba (or use extra lemon juice or water instead)
Instructions
- In a saucepan over low heat, melt the vegan butter, brown sugar, golden syrup, and black treacle together. Remove from heat and whisk in the spices and baking soda.
- Stir in the flour until combined; refrigerate wrapped for about two hours.
- Roll out the chilled dough to your desired thickness and cut shapes using cookie cutters.
- Freeze cut shapes for 15 minutes before baking at 180°C (350°F) for 8–12 minutes.
- Cool slightly before transferring to a wire rack. Prepare icing by mixing icing sugar with lemon juice and aquafaba until thick yet pourable; decorate as desired.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cookie (20g)
- Calories: 90
- Sugar: 7g
- Sodium: 40mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 0mg