This has been the best part of the holidays so far: Gingerbread cookies with my daughter!
This recipe is from Colleen Patrick-Goudreau’s award-winning cookbook The Joy of Vegan Baking.
- 3 cups unbleached all-purpose flour
- 1/4 tsp salt
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup non-hydrogenated, nondairy butter, at room temperature
- 3/4 cup granulated sugar
- 1 1/2 tsp Ener-G Egg Replacer powder
- 2/3 cup molasses
In a bowl, sift or whisk together the flour, salt, baking soda, ginger. nutmeg, cinnamon, and cloves. Set aside.
In the bowl of your electric stand mixer (or you can use a hand mixer), beat together the butter and sugar until light and fluffy, 3-4 mins. Add the egg-replacer powder and molasses and beat for another minute. Finally, add the flour mixture and beat until you have a smooth dough. Add a little more water as needed until you have a perfectly shiny ball of sticky dough.
Divide the dough in half and wrap in plastic wrap. Refrigerate for an hour or overnight.
When you are ready to go, heat up the oven to 18o C (350 F) and line 3 baking sheets with parchment paper. Remove one of the halves of dough from the fridge and roll it out onto a floured surface until about half a centimetre thick (1/4 of an inch).
If the dough becomes hard to work with, i.e. too sloppy to form proper cut-out shapes, refrigerate again for 10 mins or so before continuing.
Transfer the cut-outs to the prepared baking sheets and bake for 10 – 15 minutes, depending on size. Remove and let it cool slightly before transferring to a drying rack to cool completely. Store in air-tight containers.
To go a step further, you can frost them to make them look like authentic Santa Cookies!