How to Make Vegan Gingerbread Cookies

A perfect balance of ingredients gives these vegan gingerbread cookies a sweet, subtle flavor that your family and friends will find hard to put down. After trying this recipe, you may find it difficult going back to non-vegan cookies.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• ¾ cup white granulated sugar
• ¾ cup dark brown sugar, firmly packed
• 1 ½ cup vegan margarine
• 4 eggs made with egg replacer
• ½ cup molasses
• 4 cups flour
• 3 tsp. baking soda
• 3 tsp. ginger
• 1 tsp. nutmeg
• 2 tsp. cinnamon
• 1 tsp. salt
• Gingerbread man cookie cutter (optional)

1. In large mixing bowl, beat sugar, brown sugar and margarine until creamy.

2. Add egg replacer and molasses to sugar mixture. Blend well.

3. In a separate mixing bowl, combine flour, baking soda, ginger, nutmeg, cinnamon and salt.

4. Sift flour mixture into sugar mixture. Stir into a soft dough. If dough seems too sticky, add a little more flour until the dough forms easily into a large ball without sticking to fingers.

5. Chill your vegan gingerbread cookie dough for 1 hour.

6. Preheat oven to 325 degrees. On floured surface, roll out dough to ¼-inch thickness. Use gingerbread man cookie cutter or the top of a glass to cut out cookies.

7. Place cookies on greased, floured cookie sheet. Cook for 12 minutes or until desired doneness.

Tips & Warnings

• Before cooking your vegan gingerbread cookies, you can sprinkle them with white granulated sugar.
• Instead of sugar topping, add icing to your cooked, cooled cookies. Try a combination of powdered sugar and water, stirring in only a little bit of water at a time until the desired consistency is reached. Once cooled, ice the entire cookie. If the cookie is shaped like a gingerbread men, use a toothpick to dot the eyes and jot three buttons into the chest. After icing the cookies, allow at least 15 minutes to set.