Ginger Icebox Cookies Vegan Recipes

GRAMMY'S ICE BOX COOKIES

Steps:

• In a bowl, whisk the flour, baking soda, and cinnamon together until evenly blended; set aside. Beat the margarine, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the margarine mixture before adding the next. Mix in the flour mixture until just incorporated. Fold in the chopped nuts; mixing just enough to evenly combine.
• Scrape the dough onto a sheet of waxed paper, and form into a log. Roll tightly in the waxed paper, and refrigerate until firm, about 4 hours.
• Preheat an oven to 350 degrees F (175 degrees C). Spray baking sheets with cooking spray.
• Unwrap the dough, and cut into 1/4-inch slices. Place the cookies onto baking sheets, spaced 1-inch apart. Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

GINGER ICEBOX COOKIES

Steps:

• Cream sugar, shortening, add eggs.
• Beat well.
• Add molasses and dry ingredients to make a stiff dough.
• Form into 3 or 4 rolls about 2 1/2 inches in diameter.
• Wrap dough in waxed paper and put in icebox to chill for atleast 2 hours.
• Slice dough into 1/8-inch slices or larger, place on greased baking sheet.
• Bake in 375°F oven for 8-10 minutes or until done.
• Remove from pans and cool on wire racks.

ICEBOX COOKIES

Steps:

• In a bowl, cream the butter and brown sugar. Add egg and vanilla; beat well. Combine dry ingredients; add to creamed mixture. Stir in nuts if desire. , On a lightly floured surface, shape the dough into three 10-in. x 1-in. rolls. Tightly wrap each roll in waxed paper. Freeze for at least 12 hours. , Cut into 3/8-in. slices and place on greased baking sheets. Bake at 350° for 6-8 minutes. Remove to a wire rack to cool.

LEMON ICEBOX COOKIES

Steps:

• In medium bowl, mix flour, baking soda and salt; set aside. In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and lemon juice. On low speed, beat in flour mixture just until blended.
• Divide dough into 3 equal portions. On waxed paper, roll each portion into 12-inch log. Wrap in waxed paper; refrigerate 8 hours.
• Heat oven to 350°F. Spray cookie sheets with cooking spray. Unwrap dough; cut into 1/2-inch slices. On cookie sheets, place slices 2 inches apart.
• Bake 12 to 14 minutes or until edges are lightly browned. Remove from cookie sheets to cooling racks; cool completely. Garnish with additional grated lemon peel, if desired. Store cooled cookies tightly covered at room temperature.

GINGER ICEBOX COOKIES (VEGAN)

Steps:

• Beat butter at medium speed until creamy; gradually add in sugar and beat well.
• Combine flour, baking soda, ginger, and cinnamon; add to to butter mixture, alternating with molasses and water.
• Dough will be very soft. Cover and chill for 2 hours.
• Divide dough into 4 equal portions; shape into 9 inch rolls.
• Wrap each in wax paper and freeze for at least 2 hours.
• When ready to bake, preheat oven to 350°F.
• Cut dough into 1/4 inch thick slices, and place on lightly greased cookie sheets.
• Bake for 10-12 minutes.
• Cool for 3 minutes on cookie sheet before transferring to wire racks to cool completely.

VEGAN LEMON PIE

Steps:

• Prepare the crushed cookie base by crushing the ginger cookies in the food processor or by placing into a ziplock bag and rolling over it with a rolling pin until the cookies are crushed into small pieces.
• Melt the vegan butter and then pour it over the crushed cookie pieces and mix in.
• Pat down into a pie dish, working it up along the sides as best you can and then place into the freezer to set.
• Prepare your vegan condensed milk as per the linked recipe.
• Pour this out into a bowl and set aside.
• Add the coconut cream (separated hardened cream at the top of 2 chilled cans) to the bowl of a stand mixer, leaving the watery parts behind. Starting at slow speed gradually increase speed until the cream is whipped. For best results in this recipe, you need the cream to be very firm and well whipped with stiff peaks. If yours is a bit on the softer side, add in a 1/4 tsp of xanthan gum and whip again. It will thicken fast.
• Squeeze the lemons and grate the lemon zest.
• Add the lemon juice, lemon extract and lemon zest to the bowl with the condensed milk and whisk with a hand whisk to combine. Then fold in the whipped coconut cream.
• Pour this over the crushed cookie base and place into the fridge for a few hours to set. If it's still a little on the soft side, let it firm up in the freezer for a bit before serving.
• Decorate with lemon zest and serve.