Gingerbread Cookies
How do you make crispy vegan gingerbread cookies?
Mix flours, muscovado sugar, ginger, cinnamon, and spices with cold vegan butter. Add maple syrup until a compact dough forms and refrigerate it for one hour. Roll out the dough, cut the desired shapes, and bake at 180°C for 10-15 minutes. Decorate with vegan royal icing once cool.
I’m sharing my favorite gingerbread cookie recipe. After many tests and because I absolutely love spices, especially ginger and cinnamon, I arrived at this easy and delicious cookie recipe. Naturally, the quantity will depend on the size of the cutter you use, for medium gingerbread men cutters or any other shapes you like. This recipe is enough to make one gingerbread house or approximately 60-70 cookies, which means you can give them to loved ones at Christmas. Naturally, you can reduce or increase the amounts according to your needs.
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Servings: For one gingerbread house or 60-70 cookies:
Ingredients
- 750 g type 00 flour (or 400 g whole wheat flour and 350 g type 00 flour)
- 240 g muscovado-style cane sugar
- 10 g baking powder for sweets
- 24 g ground ginger (about 10 teaspoons)
- 10 g ground cinnamon (about 4 teaspoons)
- Pinch of salt
- Pinch of nutmeg
- 160 ml maple syrup
- 2 cold eggs from the refrigerator
- 200 g cold butter
- Lemon juice
Instructions
Start by sifting the flours and baking powder. Place them in a large bowl.
Add the muscovado sugar.
Also add the ginger, the pinch of salt, and the cinnamon. Stir all the ingredients well.
Cut the butter into small cubes.
Add it to the other ingredients.
Place the two eggs in a bowl.
Mix the eggs with the maple syrup.
Pour this mixture into the dry ingredients.
Mix all the ingredients very well. If necessary, gradually add warm water, a little at a time, until all the ingredients are well combined and you have a smooth, compact but not sticky dough.
Wrap the dough in plastic wrap and place it in the refrigerator. Let it rest for 45-60 minutes.
After the resting time, place the dough on a lightly floured surface.
Roll out the dough with a rolling pin until it is about half a centimeter thick.
Preheat the oven to 180°C (350°F). With cookie cutters, make gingerbread men or the shapes you prefer. Place them on baking trays lined with parchment paper. Bake one tray at a time for 10-15 minutes.
Bake until the edges of the cookies are lightly golden. If they are a little soft when you take them out, that is fine; they firm up as they cool. While they bake, keep shaping more cookies and placing them on the trays until all the dough is used.
Now prepare the icing for decorating: in a small bowl, mix about 10 tablespoons of powdered sugar, a few drops of lemon juice, and a couple of tablespoons of very cold water. Work quickly with a fork until you have a very smooth cream. If it is still too thick, add drops of water one at a time until it reaches the desired consistency, not too runny and not too thick. Use a toothpick to create the decorations you like. A piping bag with a writing tip can also be useful. If you want to make different colors, repeat the previous steps in several small bowls and use food coloring, either gel, liquid, or powder, adding a little at a time until you get the desired color. Prepare only a little decorating icing at a time because it dries quickly. When the cookies are completely cold, decorate them.
Let them dry completely and preferably store them in aluminum tins or airtight containers for up to 15-20 days.
Enjoy your meal!
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- 750 g type 00 flour (or 400 g whole wheat flour and 350 g type 00 flour)
- 240 g muscovado-style cane sugar
- 10 g baking powder for sweets
- 24 g ground ginger (about 10 teaspoons)
- 10 g ground cinnamon (about 4 teaspoons)
- Pinch of salt
- Pinch of nutmeg
- 160 ml maple syrup
- 2 cold eggs from the refrigerator
- 200 g cold butter
- Lemon juice