Santa baby, please go vegan! I mean seriously, he could benefit from a lighter load. These cute little gingerbread snowflakes would be the perfect cookie to leave out for the big man, if you manage to save some until Christmas Eve! Obviously you could also make gingerbread people or christmas trees too!
ingredients (makes approx. 2-3 dozen depending on the shape/size):
2 1/4 C all-purpose flour
1 tsp baking soda
3 tsp ground ginger
2 tsp cinnamon
1 tsp ground cloves
1/4 tsp fine sea salt
1/2 C vegan butter or margarine (room temp)
1 C packed light brown sugar
1/4 C unsulphured molasses
1/4 C non-dairy milk (room temp)
1 tsp vanilla extract
1/3 C all-purpose flour (for rolling the dough)
Sift the flour with spices, sea salt, and baking soda into a large mixing bowl and stir to combine.
In a separate bowl beat the vegan butter and brown sugar with a hand mixer until fluffy. Add the non-dairy milk, molasses, and vanilla extract and continuing beating with the mixer until well combined.
Fold the wet ingredients into the dry ingredients and mix well with a wooden spoon or your hands. Form the dough into a ball and wrap it in plastic wrap. Refrigerate for 1 hour.
If your dough seems a bit soft to handle, just portion it out with a spoon or spatula from the bowl onto plastic wrap and form the ball in the plastic wrap, then refrigerate.
Have 1/3 C of all-purpose flour standing by and flour your rolling surface, rolling pin, and cookie cutter well. Cut the big ball of dough in half and work with one half at a time. Keep the other ball wrapped in plastic and in the fridge. Roll out the dough until it's approx. 1/8" thick. Cut out your snowflakes or cookie shapes
Lift the cut-out cookies from the counter with a lightly floured spatula/lifter and place them on parchment lined baking sheets. Continue to flour your rolling surface and rolling pin, roll out the excess dough, and cut out more cookies until there is no dough left.
Bake the cookies for 6-8 mins in an oven pre-heated to 350F. Allow the cookies to cool completely before icing.
royal piping icing:
2 1/4 C powdered sugar
3 tbsp warm water
Combine sugar and water together using a hand mixer or whisk. It should be a stiff but still sort of fluid consistency. It shouldn't drip or spread on the cookies but rather hold it's shape in a thin line or dot.
Transfer the icing into a piping bag or a squeeze bottle with a fine tip at the end and decorate your cookies as desired. If you want to use blue icing as well, take about a third of this icing and add 1-2 drops of blue food colouring and combine well.
You can pipe icing as the outline to your cookies and then "flood" the cookies with more icing.
2 1/4 C powdered sugar
4-5 tbsp warm water
Combine sugar and water together using a hand mixer or whisk. This will be a runnier icing that will flood the surface of your cookies that have been outlined.
Use a small spatula or knife to spread the flood icing around the surface of the cookies that have been outlined.
After flooding the cookies with this icing, allow it dry about half way through or dry to the touch, so that when you go to pipe more icing in the opposite colour on top of that it doesn't totally melt into the flood icing.
Allow the frosting to dry and harden completely before placing in cookie tins or containers.