Description
These cookies are made with spices that will warm your heart and soul. It includes lots of ginger, cinnamon, allspice, and cloves, and as an added bonus, baking these at home will guarantee to make your home smell like a Christmas bakery!
Ingredients
Scale
- 1 stick (114g)- vegan butter, softened at room temp
- ½ cup (100g) – brown sugar, lightly packed
- ⅓ cup (100g) – molasses
- 1 teaspoon – vanilla extract
- 2 tablespoons – non-dairy milk
- 2 cups (256g) – all-purpose flour, sifted
- ¼ teaspoon – salt
- 2 teaspoon – ground ginger
- 1 teaspoon – ground allspice
- 1 teaspoon – ground cloves
- 1 teaspoon – ground cinnamon
- 1/2 teaspoon – nutmeg
- ½ teaspoon – baking powder
- ¼ teaspoon – baking soda
Royal Icing sugar:
- 1 ½ cup (180g) – powdered sugar
- ¼ teaspoon – vanilla extract
- 1–2 tablespoon – non-dairy milk
- Food coloring, optional
Instructions
Making the cookies:
- In a bowl of a stand mixer, fitted with a paddle attachment (you can use an electric hand mixer as well!), cream together the softened vegan butter, brown sugar, molasses, vanilla extract, and non-dairy milk until well combined.
- To the bowl, add in all-purpose flour, salt, ground ginger, ground allspice, ground cloves, ground cinnamon, nutmeg, baking powder, and baking soda. The dough should be stiff and should be hold it’s shape well.
- Remove the dough from the bowl, and transfer to a work surface. Lightly knead it together and shape it into a 1-inch disk. Wrap it tightly with plastic wrap and place it in the fridge to chill for an hour or in the freezer for 30 minutes.
- When you are ready to roll out the dough, preheat oven to 350° Fahrenheit. Line a baking pan or cookie sheet with parchment paper. Remove the dough from the fridge and transfer it to a liberally floured work surface.
- Dust the top of the dough and rolling pin with flour and roll the dough to a ¼ inch (6 mm) thickness. Cut out shapes with your favorite cookie cutters and place them on the baking pan lined with parchment paper. Bake the cookies for 8 minutes. They will seem soft right out of the oven, but they will harden as they cool.
- Allow the cookies to cool on the pan for 5 minutes. Then transfer to a wire cooling rack to cool completely.
Making the icing:
- In a large bowl, combine the powdered sugar, vanilla extract, and 1 tablespoon of non-dairy milk to start out with. It will look like it’s not coming together, but continue to whisk together until it does. If the consistency is too thick, add a tablespoon more of milk if needed. The consistency you are looking for is thick but runny. If it’s too runny it will not hold it’s shape as you pipe it.
- Pour into a piping bag and cut a tiny hole at the end. Get creative and decorate your cookies!
- They will keep on the counter for 2 days in a tightly sealed container. Enjoy!
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