Nothing says Christmas quite like the smell of gingerbread cookies coming out of the oven. These are a family favorite that always brings smiles and requests for more.
Prep Time45minutes
Cook Time15minutes
Servings24cookies (about)
Ingredients
Cookies:
1/2cuproom temperature vegan butter
1/2cupplant-based milk
1/2cuppure cane sugar
1/2cupmolasses
1teaspoonvanilla extract
2teaspoonsbaking soda
1teaspooncinnamon
1/4teaspooncloves
1 1/4teaspoonsginger
3 1/2cupsall-purpose flourplus more for rolling cookies out
Frosting:
2cupspowdered sugar
1teaspoonpure vanilla extract
1/4cupplant-based milk
Instructions
Cookies:
Preheat oven to 350ºF (180ºC). Beat butter, molasses, and sugar together until creamed. Mix in milk until combined then add vanilla, soda, and spices. Add in flour and mix only just until combined, trying not to over-mix.
Roll dough out to about 1/4 to 1/3 inch thick. Cut cookies with your chosen cookie cutters. Place them, at least 1-inch apart, on a parchment lined baking tray.
Bake for 8 to 10 minutes or until very lightly darkened on edges. Remove from oven and cool completely before serving.
Frosting:
Stir together the ingredients for the frosting until completely smooth. If it seems a bit too thick add a few drops more of milk, if it seems a bit to thin, add a bit more powdered sugar.
Frost cookies as desired. You can add food coloring or sprinkles if you like. Allow icing to dry completely for about 45 minutes (or just eat them right away ;p). Store in an air-tight container for up to 1 week.