Recipe: Vegan Gingerbread Cookies

This recipe is a combination of ingredients and methods from different online sources. It tastes great!

Ingredients

Other supplies

• 2 mixing bowls
• 2 other bowls (for the flaxseed egg and gingerbread spices)
• hand or stand mixer
• rolling pin
• baking tray with baking sheets
• cookie cutters
• piping bag with a small opening

Instructions

Making the dough

1. First, make the egg replacement: flaxseeds with water. Because broken flaxseeds are often too coarse, grind them using a food processor or a mortar and pestle. Stir the flaxseeds and water together, then set aside to thicken.
2. In the first mixing bowl, whisk together the flour, gingerbread spices, baking soda and salt.
3. In the second mixing bowl, use a hand or stand mixer and beat the vegan butter and brown sugar together for 2-3 minutes until creamy and fluffy.
4. To the bowl with the butter/brown sugar mixture, add the flax egg, molasses/stroop and vanilla. Beat on medium speed until smooth and well combined.
5. Gradually add the flour mixture on low speed until combined. A hand mixer may not be strong enough for this, in which case you can knead the dough by hand.
6. Divide the cookie dough into two portions, flatten each portion, wrap them in plastic wrap and chill in the refrigerator for at least 4 hours (or overnight).

Koekjes bakken

1. After chilling, let the dough sit at room temperature for about 10 minutes for easier rolling.
2. Pre-heat the oven to 106 degrees on the upper and lower heating setting. Put a baking sheet on the tray.
3. Sprinkle flour on a clean, large surface (I use the kitchen counter). Place the dough on the floured surface and sprinkle some more flour on the dough. Roll out the dough until it’s roughly 5mm thick, and use some more flour on the surface and the dough if it gets too sticky.
4. Use the cookie cutters to make shapes and put them on the baking sheet.
5. Bake the cookies for approximately 16 minutes. Make sure they don’t brown too much, or they won’t be soft on the inside.
6. The cookies are still soft when you take them out of the oven, so let them cool for about 5 minutes before you remove them from the tray.
7. Repeat these steps until all the dough is used.

Decoreren

1. Whisk the powdered sugar with the plant milk and vanilla extract unsil it’s smooth. If it’s too thick you can add tiny bits of milk, if it gets too soft you can add more powdered sugar.
2. Put the icing in a piping bag and decorate them however you like.

Store leftover cookies in a covered container for about a week, or freeze them.