Our First Vegan Gingerbread Cookies

Gingerbread Vegans

Vegan Lunch Box

By Jennifer McCann

1/3 cup earth balance butter, at room temp
1 cup packed golden brown sugar
1 cup sweet unsulphured molasses
¾ cup water
6 cups unbleached all purpose flour
2 teaspoons baking soda
¾ teaspoons kosher salt
1 teaspoon cinnamon
1 teaspoon ground ginger
½ teaspoon cloves
½ teaspoon allspice


Cream together butter, brown sugar, molasses and ½ cup water. In another brown sift together the flour, baking soda, salt cinnamon, ginger, cloves and allspice. Add dry ingredients to wet ingredients, adding just enough of the water to incorporate all the flour and form a dough that holds well together.

Turn the dough out of the bowl and form 4 equal balls. Wrap each in plastic wrap and refrigerate for 1 hour.

Preheat oven to 350 and line baking sheets with parchment paper and spray with non sick spray. Set aside.

Working with one ball at a time roll out the dough on a lightly floured surface and a lightly floured rolling pin. Roll the dough about ¼ inch think and use cookie cutters to cut your desired shapes. Place on cookie sheet 1-2 inches apart.

Bake for 10-12 min, until surface is firm.



Icing

1 cup sifted powdered sugar
½ teaspoon vanilla
1 ½ tablespoon Silk Nog or 1 tablespoon water
Food coloring (optional)


Combine the powdered sugar and vanilla. Sprinkle in the Silk Nog or water, stirring well with a spatula and using just enough liquid to make a smooth icing. Add food coloring id desired and decorate!

Enjoy!