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Gingerbread Cookies

Recipe Courtesy of: Plant-Based Kindness

Ingredients

  • 1 stick (1/2 cup) vegan butter, softened
  • 1/2 cup sugar (108g)
  • 1/3 cup molasses
  • 1 tbsp Follow Your Heart VeganEgg powder
  • 1/4 cup ice cold water
  • 1/2 tsp vanilla extract
  • 2 cup flour (243g)
  • 1 tsp baking powder
  • 3/4 tsp ginger
  • 1/2 tsp cinnamon
  • 1/8 tsp all spice (optional)

Instructions

  1. In a large mixing bowl, whisk together softened butter and sugar until fluffy.
  2. Mix in molasses, VeganEgg powder with ice cold water and vanilla extract.
  3. In a large bowl, whisk together the flour, baking powder and spices.
  4. Add the dry ingredients to the wet ingredients and whisk, switch to a silicone spatula or wooden spoon for convenience. Form a dough ball.
  5. Remove the dough from and rap the dough in plastic wrap. Refrigerate 1 hour.
  6. Preheat oven to 350° F. Line 2 baking sheets with parchment paper.
  7. Split dough in half. Place one half back in the fridge until the other half is rolled and the cookies are cut. Roll the dough out to on a lightly floured surface. Use a gingerbread man/woman cookie cutter (or any shape) to cut out cookies.
  8. Lay cut cookies on the prepared baking sheet, 1 to 2 inches apart. Re-roll the dough as necessary to cut out cookies until dough is gone.
  9. Bake in the preheated oven for 10 minutes.
  10. Let cool on pan for 2 minutes before removing and cooling on a wire rack. Cool completely (about 30 minutes) before decorating.

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