Of course, Christmas and cookies go hand in hand, with gingerbread men taking centre stage over the holiday season.
Not only do gingerbread cookies conjure up a tantalizing aroma with a taste to match, but they’re also fun for kids of all ages – and the young at heart – to decorate.
Traditional gingerbread ingredients call for butter and eggs. However, the following recipe is completely vegan, making it perfect for people who choose to avoid dairy or eggs, or can’t eat them because of food allergies.
This recipe makes about 16 medium-sized cookies, and pairs perfectly with a citrus-infused frosting made using Tofutti’s Better Than Cream Cheese.
Remember, gingerbread men have been known to run away, so don’t forget to bake extra and wrap them up as gifts to give away over the holidays.
Gingerbread cookie ingredients:
1/3 cup canola oil
¾ cup brown sugar
¼ cup molasses
¼ plain soymilk
2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg,
½ teaspoon ground cloves
1 ½ teaspoon ground ginger
In a mixing bowl, whisk oil and sugar together until emulsified. Stir in the molasses and soymilk. Slowly sift in all dry ingredients, and mix until a stiff dough forms. Roll out the dough and wrap in plastic cling film. Chill it in the refrigerator for about an hour.
Preheat the oven to 175 C (350 F). Meanwhile, roll out the dough on a lightly floured surface so that it’s about half a centimetre thick. Cut out your shapes and gently place your cookies on a lightly greased tray. Bake for eight minutes, and cool before decorating.
1 container Tofutti Better Than Cream Cheese
½ cup soy margarine
2 cups icing sugar
1 tsp. vanilla extract
1 ½ tsp lemon juice
In blender, combine the cream cheese and margarine. Slowly add the icing sugar, vanilla extract and lemon juice. Continue to mix until the frosting is soft, smooth and fluffy.