Easy Vegan Gingerbread Cut-Out Cookies
Living in Malaysia in December has its pros and cons. Some of the downsides of living on a tropical island in winter are obvious: it doesn’t feel like Christmas, it never cools down (it’s currently 88° F), there are no Christmas lights, and hardest of all, we’re away from all of our loved ones. But overall, things aren’t too bad! I did get to go swimming outside today under the warm sunshine, which I wouldn’t be able to do back home! And thankfully we have Starbucks here. It’s been delightful to enjoy soy peppermint lattes in the cool A.C. And my wonderful husband even splurged and treated me to a REAL Christmas tree! It was absolutely beautiful…while it lasted. Unfortunately, it started drying out two weeks after it was delivered! We still have it up in our living room and it doesn’t look too bad at night with the twinkle lights turned on
But what would Christmas be without gingerbread cookies?! I mentioned earlier that last week my husband and I went to a Christmas party with a small group of ex-pats. We had a lovely time and it really felt like we were back home in the States. I made a couple batches of these cookies and they were a huge hit! Not only are these cookies super yummy, they’re also super easy! You can check out the original recipe here. As for decorating these bad boys, you can really do whatever you like. I just made a simple vanilla glaze for these, but you can go crazy with icing and sprinkles!
Vegan Gingerbread Cut-Out Cookies
1/3 cup canola oil
3/4 cup sugar
1/4 cup molasses
1/4 cup nondairy milk
2 cups whole wheat pastry flour or all-purpose flour (or a mix of both) + some for rolling
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
1 1/2 teaspoons ground ginger
1 cup powdered sugar, sifted
1 1/2 – 2 tablespoons nondairy milk
1 teaspoon pure vanilla extract
makes about 16 cookies, depending on the size of your cookie cutters
In a large bowl whisk together oil and sugar for about 3 minutes. Add molasses and nondairy milk. The molasses and nondairy milk may not really blend with the oil, but don’t worry, it’s ok!
Sift in all of the other dry ingredients, mixing about half way through. When all of the dry ingredients are added, mix until a stiff dough is formed. Flatten the dough into a disk, wrap in plastic wrap and chill for an hour (or up to 3 days in advance). If you chill longer than an hour you may want to let it sit for 10 minutes to warm up a bit before proceeding.
Preheat oven to 350 F. Lightly grease your cookie sheets or line with parchment paper.
On a lightly floured surface roll the dough out to a little less than 1/4 inch thick. Cut out your shapes with your cookie cutters and use a thin spatula to gently place on cookie sheets. Bake for 8 minutes.
Remove from oven and let them cool for 2 minutes on the baking sheet then move to a cooling rack. Wait until they are completely cool before icing and decorating. If using the vanilla glaze, coat cookies evenly and let the glaze harden for about 20 minutes. Enjoy and happy baking!
About Stephanie Watkins
Welcome to my blog, I'm Stephanie. I was born and raised in sunny California but now live with my husband in Malaysia. This is where I write, cook, and photograph our new life overseas. I love taking pictures, experiencing new cultures, and eating an animal-free and plant based diet.
18. December 2012 by Stephanie Watkins
Categories: Baking, Holidays, Sweets | Tags: baking, Christmas, cookies, cut-outs, dessert, gingerbread, gingerbread men, holiday, PPK, sweets, vegan | 1 comment