Name: Vegan Gingerbread Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Vegan
Ingredients: 150 g (1/2 cup + 2 Tbsp) vegan block butter; 120 g (2/3 cup) light brown soft sugar; 100 g (3 ½ oz) golden syrup; 50 g (1 ¾ oz) 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 (3 cups + 2 Tbsp) plain (all-purpose) flour (plus extra for dusting); 300 g (2 ½ cups) icing (powdered) sugar (sifted); 1 Tbsp lemon juice (plus extra as needed); 2 Tbsp aquafaba (or use extra lemon juice or water instead)

Vegan Gingerbread Cookies

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Indulge in the warmth and sweetness of Vegan Gingerbread Cookies, a delightful treat that brings the spirit of the holiday season to your home. These cookies are infused with fragrant spices like ginger, cinnamon, and cloves, offering a comforting aroma that fills your kitchen. Whether you enjoy them plain, decorate them for festive occasions, or gift them to loved ones, these cookies are versatile and easy to make. With a chewy or crunchy texture based on your preference, they are sure to please everyone at your holiday gatherings.

Author: Madison
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: Approximately 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: Vegan

Ingredients

Scale

150 g (1/2 cup + 2 Tbsp) vegan block butter
120 g (2/3 cup) light brown soft sugar
100 g (3 ½ oz) golden syrup
50 g (1 ¾ oz) 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 (3 cups + 2 Tbsp) plain (all-purpose) flour (plus extra for dusting)
300 g (2 ½ cups) icing (powdered) sugar (sifted)
1 Tbsp lemon juice (plus extra as needed)
2 Tbsp aquafaba (or use extra lemon juice or water instead)

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Instructions

In a saucepan, melt the vegan butter, sugar, golden syrup, and treacle over low heat until combined.
Stir in ground ginger, cinnamon, cloves, and baking soda until smooth.
Mix in the flour gradually until fully incorporated. Wrap dough in clingfilm and refrigerate for about 2 hours.
Roll out the chilled dough on a floured surface to about 3-5mm thick. Cut out shapes using cookie cutters.
Place cookies on lined baking sheets and freeze for 15 minutes before baking at 180°C (350°F) for 8–12 minutes.
Cool cookies on wire racks and prepare icing with icing sugar, lemon juice, and aquafaba.
Decorate as desired and allow icing to dry before storing.

Nutrition

Serving Size: 1 cookie (30g)
Calories: 130
Sugar: 8g
Sodium: 50mg
Fat: 5g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 1g
Cholesterol: 0mg

Find it online: https://teffrecipes.com/vegan-gingerbread-cookies/