Units
Scale
Ingredients
Cookies
- 2 tsp flaxmeal
- 3 tsp hot water
- 73 g salted vegan butter (softened )
- 75 g light brown sugar
- 100 g molasses
- 1/2 tsp vanilla extract
- 220 g plain flour
- 1/2 tbsp ground ginger
- 1/2 tbsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp baking soda
- 1/8 tsp salt
Frosting
- 180–200 g icing sugar
- 37 g vegan butter (softened )
- 52 g vegan cream cheese
- 1/4 tsp vanilla extract
- pinch of ground cinnamon
Instructions
- Gingerbread dough: For the flaxegg, simply combine flaxmeal and hot water in a small bowl. In a large bowl, with a handheld mixer, beat brown sugar and vegan butter together for 2 minutes or until soft and fluffy. Pour in the molasses, and mix to combine. Add vanilla extract and flaxegg and beat for a further 1-2 minutes. In another bowl whisk together the all-purpose flour, ground cinnamon, ground nutmeg, ground ginger, salt and baking soda. Transfer dry into the wet, and with a spatula, fold until combined. Place gingerbread cookie dough onto a sheet of plastic wrap. Tightly wrap, and refrigerate overnight or for at least 4 hrs.
- Preheat the oven to 180°C/350°F. Line the baking sheet with parchment paper. Take your dough out of the fridge for around 20 minutes before you roll it out.
- Shaping: Dust the workspace with a generous amount of all-purpose flour, pop your cookie dough on top and using a floured rolling pin, roll it until 1/4 inch thick. Using a 2-inch gingerbread man cookie cutter, cut out as many cookies as you can. Then bring the dough back together, roll and cut with the cookie cutters again. Repeat until you have no dough left. Using the smaller, 1-inch cookie cutter, cut out the centers of half of the full gingerbread men. I like to keep the mini gingerbread men as is, but you can bring them together to make a couple more full-size gingerbread men!
- Baking: Place all the complete gingerbread onto the same baking sheet lined with parchment paper. Keeping a 2-inch distance. Bake for 12-13 minutes. Allow cookies to cool on the baking sheet for 5 minutes, then transfer them onto a wire rack to cool. Place all the cutout gingerbread men onto the baking sheet, keeping a 2-inch distance. Bake for 10-11 minutes. Allow to cool for 5 minutes on the baking sheet, then transfer to the wire rack. If you have the mini gingerbread men, place them onto the baking sheet and bake for 6-7 minutes. Allow to cool on the baking sheet just like the other cookies, then transfer to a wire rack.
- Frosting: To make the frosting, beat vegan butter with vegan cream cheese and vanilla extract, then add in the icing sugar and ground cinnamon. Mix together until smooth. Spread on the cooled, complete gingerbread men cookies, then sandwich a cutout cookie on top. Enjoy!
Nutrition
- Calories: 238