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 during his trip around the world, if you manage to save some until Christmas Eve! You could use other cookie cutter shapes and make vegan gingerbread people or Christmas trees too.
You can’t bake a batch of fresh gingerbread without something to dunk ’em in! Make sure you have fresh almond milk on hand, or make some vegan nog to really get the Christmas party started! Sounds to me like you’ll be on the nice list for years to come.
I think Santa would appreciate these festive vegan cookies! They’re easy to make and just as easy to eat.
- 2 1/4 C all-purpose flour
- 1 tsp baking soda
- 3 tsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp ground cloves
- 1/4 tsp fine sea salt
- 1/2 C vegan butter
- 1 C packed light brown sugar
- 1/4 C unsulphured molasses
- 1/4 C nondairy milk
- 1 tsp vanilla extract
- 1/3 C all-purpose flour, for rolling the dough
royal piping icing
- 2 1/4 C confectioners sugar
- 3 tbsp warm water
- 2 1/4 C confectioners sugar
- 4-5 tbsp warm water
- Sift the flour with spices, sea salt, and baking soda into a large mixing bowl and stir to combine.
In a separate bowl, cream the vegan butter and brown sugar together with a hand mixer until fluffy. You can also do this in a stand mixer. Add the nondairy milk, molasses, and vanilla extract and continue beating with the mixer until well combined.
Add the flour mixture to this in portions while continuing to mix, or fold in by hand and mix well with a wooden spoon or your hands. Form the dough into a ball and wrap it in plastic wrap. 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 fold over the edges to form the ball of dough in the plastic wrap. Refrigerate for 1 hour to firm up.
Have 1/3 cup of all-purpose flour standing by and flour your rolling surface, rolling pin, and cookie cutter. 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 approximately 1/8-inch 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 to 8 minutes in an oven preheated to 350°F. Allow the cookies to cool completely before icing.
To make the piping icing, combine sugar and water together using a hand mixer or whisk. It should be a stiff but still sort of a fluid consistency. It shouldn’t drip or spread on the cookies, but rather hold its shape in a thin line or dot.
Transfer the piping 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 to 2 drops of blue food coloring and combine well.
You can pipe icing as the outline to your cookies and then “flood” the cookies with flood icing.
For the flood icing, 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 color on top of, it doesn’t totally melt into the flood icing.
- Allow the frosting to dry and harden completely before placing in cookie tins or containers.
The serving size is dependent on the shape/size of the cookie.