So, the season of giving… through cookies. For the past few days, I’ve been working away madly in my kitchen baking big batches of cookies as gifts for my friends. I made oatmeal jammies, peanut butter cookies, and my seasonal favourite: gingerbread cookies! When it isn’t the holiday season, I opt for gingersnaps—which aren’t the same, but will satisfy my cravings for a gingery cookie. Even though it still hasn’t snowed, I have converted my kitchen into a huge Christmas cookie workshop by blasting Christmas music during my cookie making.
Make sure you roll out these cookies super thin, because mine are a fair bit thicker than they were supposed to be. They are hard cookies, and it’s difficult to bite when they’re so thick! This recipe is from the awesome Ashlae from Oh Ladycakes. Seriously, tastiest vegan gingerbread cookies I’ve ever made and had.
*makes around 30 medium cookies
1/2 cup vegan butter
1/2 cup cane sugar
1/2 cup molasses
1 tablespoon ground flax + 2 tablespoons water
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon fine sea salt
1/2 teaspoon baking soda
2 1/2 cup unbleached flour
In the bowl of a stand mixer, beat the butter, sugar, and molasses until creamy. Add the flax and water, spices, salt, and baking soda. Mix again.
Slowly incorporate the flour into the mixture and continue to mix until it is firm enough to roll out.
Preheat the oven to 175 degrees celsius. Line a baking tray with baking paper.
Roll out the dough. Using a cookie cutter of your choice, cut out the dough and transfer onto the lined baking tray. Bake for 6-7 minutes until done.
Serve and enjoy with a glass of (almond) milk 🙂
Wishing you much love and happy kitchen adventures,