It’s not easy to find an eggless, butterless, dairy-free dessert, but these vegan gingerbread cookies don’t sacrifice taste one bit. A delicious holiday treat, these delightful cut-outs feature all the classic gingerbread ingredients, like nutmeg, ginger (of course), cinnamon, molasses, and enough sugar to satisfy the sweet tooth in all of us.
Tip: You can store these cookies in an airtight container for up to one week!
Before we dive into the real recipe, we thought you’d enjoy these fun facts about gingerbreads to get you even more into the baking spirit:
Gingerbread originated in the 16th century. Gingerbread men originated in Germany, but you can thank Queen Elizabeth I of England and her royal gingerbread maker for these treats reining over the holiday season!
You can make a wish by using gingerbread. It’s Swedish tradition to make a wish upon a gingerbread. Place one in the palm of hand and make a wish! Then break it with your other hand, and hope that it breaks into three for your wish to come true.
You can actually dine inside a gingerbread house. That’s right. At the Ritz-Carlton Dove Mountain in Tucson, Arizona, you can eat lunch or dinner inside a life-sized gingerbread house, but only during the holiday season (and unfortunately, eating the furniture is not allowed).
Step 1: In a medium bowl, combine whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.
Step 2: In another larger bowl, cream coconut oil and sugar together with an electric mixer until light. Add molasses, water and vanilla, and beat until mixed well. Gradually add the flour mixture, beating at low speed until combined.
Step 3: Divide the dough into thirds. Place one third of the dough on a 12-inch-long sheet of parchment paper and shape into a disk, then top with a second sheet of parchment. Roll out the dough between the parchment to a thickness of about 1/4 inch. Place the parchment with the rolled dough on a baking sheet.
Repeat with the remaining dough, stacking each piece of parchment with rolled dough on top of the previous one. Freeze on the baking sheet until cold and firm, at least 30 minutes and up to 1 day.
Step 4: To shape and bake cookies: Position a rack in middle of oven; preheat to 350 degrees F. Line 2 or 3 large baking sheets with parchment paper.
Step 5: Working with one portion of dough at a time, remove from the freezer. Remove the top sheet of parchment, and cut out cookies with 2 1/2- to 3-inch cookie cutters. Transfer the cookies to a prepared baking sheet with a wide, thin spatula, spacing them about 1 1/2 inches apart.
Repeat with the remaining dough. (TIP: If the dough gets too soft, freeze until firm again.) As you cut out cookies, set aside the scraps. Shape all the scraps back into a disk and reroll between parchment. Freeze for at least 30 minutes before cutting out.
Step 6: Bake one baking sheet at a time until cookies are browned around the edges and somewhat firm in the centre, about 10 minutes. Repeat with the remaining dough.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool. Decorate as desired.
Check out more eye-smart recipe ideas from FYidoctors. And from our family to yours, we wish you happy holidays!
Credit: Thanks to Eating Well for this holiday recipe.