Now that Thanksgiving is over, it's time for holiday cookies— specifically, warm gingerbread ones fresh from the oven. The team at Sticky Fingers bakery whipped up these delightful cookies for our Holiday Cookie Collection and they're pretty darn tasty if you ask us. If you've got the perfect vegan cookie recipe, enter our Holiday Cookie Contest, and possibly win big (hello, KitchenAid mixer). Happy baking!
Makes 24 Cookies
What You Need:
2-3/4 cups pastry flour
1-1/2 teaspoons baking powder
1 tablespoon ground ginger
1/2 teaspoon ground cloves
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup vegan margarine, softened
3/4 cup molasses
1-1/2 cups light brown sugar, packed
2 tablespoons soymilk
1/2 teaspoon vanilla
What You Do:
1. Preheat oven to 325 degrees and grease a cookie sheet. In a large bowl, combine flour, baking powder, ginger, cloves, cinnamon, and salt. In a large bowl, whisk together margarine, molasses, and brown sugar together until smooth. Add soymilk and vanilla and whisk thoroughly.
2. Add dry ingredients to wet and mix with spatula to form a dough. Cover and refrigerate for at least two hours.
3. Roll out dough onto a floured board, 1/8- to 1/4-inch thick, depending on desired texture (thinner cookies will be crispier, thicker cookies will be chewier). Cut into shapes with cookie cutters and place on prepared cookie sheet. Bake for 10 to 12 minutes, depending on thickness. Go crazy with frosting and decorations!
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