Description
Indulge in the festive spirit with these Vegan Gingerbread Cookies, a delightful twist on a holiday classic. These cookies are not just easy to make; they are also customizable to suit your taste, whether you prefer them soft or crunchy. With a blend of aromatic spices and a touch of sweetness, they are perfect for decorating or gifting during the holiday season. Make a batch to share at gatherings or enjoy with hot beverages for a cozy treat.
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
- 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)
Instructions
- Melt vegan butter, light brown sugar, golden syrup, and black treacle in a saucepan over low heat.
- Stir in ground ginger, cinnamon, cloves, allspice, and bicarbonate of soda until smooth.
- Gradually mix in all-purpose flour until no dry patches remain. Refrigerate the dough for 2 hours.
- Roll out the chilled dough and cut shapes with cookie cutters.
- Bake at 180°C/350°F for 8-12 minutes until edges are lightly browned. Cool on wire racks.
- Decorate 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 serving
- Calories: 130
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg