Description
Indulge in the warm, spiced goodness of Vegan Gingerbread Cookies, a delightful treat perfect for the holiday season. These cookies are not only easy to make but also customizable, allowing you to create festive shapes and decorations that will impress your family and friends. With rich flavors from ginger, cinnamon, and molasses, each bite offers a cozy embrace that fills your kitchen with an inviting aroma. Perfect for gifting or decorating your holiday table, these vegan cookies ensure everyone can enjoy a sweet moment without compromising on dietary preferences.
Ingredients
Scale
- 150 g vegan block butter
- 120 g light brown soft 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
- 380 g plain (all-purpose) flour
- 300 g icing (powdered) sugar
- 1 Tbsp lemon juice
- 2 Tbsp aquafaba
Instructions
- In a medium saucepan over low heat, melt the vegan butter, sugar, golden syrup, and treacle. Remove from heat.
- Whisk in the spices and baking soda until smooth.
- Gradually add flour while stirring until combined. Wrap dough in clingfilm and refrigerate for a couple of hours.
- Roll out dough on a floured surface to about 3–5mm thick.
- Cut out shapes using cookie cutters and place them on baking sheets lined with parchment paper.
- Chill trays in the freezer for about 15 minutes while preheating the oven to 180°C/350°F.
- Bake for 8–12 minutes until edges are slightly browned but centers remain soft.
- Cool on wire racks before decorating with royal icing made from icing sugar, lemon juice, and aquafaba.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cookie approximately 20g
- Calories: 90
- Sugar: 6g
- Sodium: 30mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 0mg