Squeeeeal, readers!! It’s that time: The time of year when I “make cookies for my friends” which really means I “make cookies and eat them all in one dazzling 4 hour period”! (Did I mention I’m my own best friend?) Yay!!!
I’m excited to share this recipe, which originates from Holiday Cookie class at The Chopping Block, but has been modified to be vegan. You can easily un-veganize it with regular butter and milk. Normally I’m not a huge fan of gingerbread (don’t get me wrong, I’m not going to kick it out of bed for eating crackers), but I looove these because they are so chewy.
Vegan Gingerbread Cookies, makes about 1.5-2 dozen, depending on how big your cookie cutters are!
3 cups all-purpose flour + a little extra if your dough is too wet
3/4 cup dark brown sugar
1 T cinnamon
1/2 t cloves
1/2 t salt
1/2 t baking soda
12 T Earth Balance, chilled
1 T fresh ground ginger
3/4 cup molasses
2 T almond milk
Tools: food processor, cookie sheets, cookie cutters, rolling pin, parchment paper
Let’s do this:
Add molasses, milk, and ginger until combined and you get a big old dough ball. Divide dough into 2-3 batches and place each batch between 2 pieces of parchment. At this point, my dough was a little sticky, so I added about a teaspoon of extra flour to each batch. Roll out using your rolling pin until dough is about 1/4 inch thick.
Place your rolled out dough in the freezer for at least 20 minutes. If you have the time, I really recommend leaving it longer, even overnight. If not, no one ever died from a gingerbread cookie that spread a little too much, that’s for sure.
Preheat oven to 350 degrees. Cut your dough into shapes using your cookie cutters and place on parchment lined pans (I used my Silpat).
Bake for 8-12 minutes. My cookie cutters were on the small side so it took about 8 minutes.
Hope none of my “friends” wanted to try these ‘cuz they are looong gone!!!