Vegangingerbreadcutoutcookies Recipes
EASY VEGAN GINGERBREAD COOKIES
Try these quick and easy vegan gingerbread cookies, made with allspice, ginger, cinnamon, and molasses; just in time for vegan Christmas baking!
Provided by Fioa
Categories Desserts Cookies Gingerbread Cookie Recipes
Time 2h18m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Sift flour, baking powder, cinnamon, baking soda, ginger, allspice, and salt into a bowl.
- Cream coconut oil, molasses, and sugar in a bowl with an electric mixer; add vanilla extract. Stir in flour mixture; mix until a sticky dough forms, about 2 minutes. Wrap dough in plastic wrap and chill for 2 hours.
- Roll out dough on a floured surface to 1/4 to 1/2-inch thickness. Dip cookie cutter in flour, cut out cookies, and place on the prepared baking sheets.
- Bake in the preheated oven until lightly golden, 8 to 10 minutes.
Nutrition Facts : Calories 90 calories, Carbohydrate 11.7 g, Fat 4.6 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 3.9 g, Sodium 72.7 mg, Sugar 4.7 g
VEGAN GINGERBREAD CUT-OUT COOKIES
This egg-free and dairy-free recipe for a chewy gingerbread cookie is from Sarah Kramer's cookbook, "La Dolce Vegan!" (2005) and reprinted in today's local paper. For vegan frosting, use five parts icing sugar to one part water, blending until thick. or you can use chocolate peanut butter spread. Dough must chill for 2-4 hours. (While baking the first batch, return the dough to the fridge to chill it so dough doesn't stick to the rolling pin. Allow cookie sheet to cool before reusing.)
Provided by blucoat
Categories Dessert
Time 28m
Yield 24 cookies
Number Of Ingredients 12
Steps:
- In medium bowl, mix flour, baking powder, baking soda, cinnamon, ginger, allspice and salt. Set aside.
- In large bowl, cream shortening and sugar with fork. Stir in molasses, hot water and vanilla with large spoon. Stir in flour mixture until smooth, 1 minute.
- Cover dough. Chill 2 to 4 hours.
- On lightly floured surface, roll out dough. Cut out shapes. Bake on cookie sheet in 400F oven 8 to 10 minutes, depending on size. Cool on sheet. Decorate as you like.
Nutrition Facts : Calories 76, Fat 2.9, SaturatedFat 0.8, Sodium 67.6, Carbohydrate 11.7, Fiber 0.3, Sugar 4.7, Protein 0.8
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4.4/5 (8)Total Time 1 hr 22 minsCategory BreakfastCalories 78 per serving
- In a large bowl or the bowl of your stand mixer fitted with the paddle attachment, cream the butter and the sugar. Beat until it gets paler and fluffier. Scrape down the sides of the bowl once or twice.
- Then, sift in the flour, baking powder, baking soda, salt, ginger, cinnamon, cloves and nutmeg. Mix on low speed until combined.
- Add the molasses and keep beating on low speed until just incorporated. At that point the dough can be a bit thick, beat on high speed until everything is well combined.
- Place the dough onto a sheet of parchment paper, divide the dough in half and form two ball. Flatten each ball and refrigerate. Let the dough chill for at least 1 hour, ideally overnight.
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