Vegan Gingerbread People
One of my fondest memories of my grandmother were her molasses cookies (and doughnuts). They were of course not vegan. Here is a close approximation and I hope you enjoy them as much as I enjoyed my grandmother's.
- ½ cup brown sugar
- 1 stick or 8 Tablespoons vegan butter
- 2 tablespoons ground flax seeds mixed with 6 Tablespoons water
- ¼ cup molasses
- 1 tablespoon ground ginger
- 3 ¼ cups flour
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
- 1 Tablespoon cinnamon
- ½ teaspoon nutmeg
- 2 pinches ground clove
- ½ cup powdered sugar
- 2¼ teaspoons non-dairy milk or water
- Cream the brown sugar with the butter in a mixer until well combined.
- Add in the flax mixture and molasses and blend for another minute or two.
- Whisk together the flour, baking soda, salt, and spices. Add the flour mixture slowly to the wet mixture with the mixer on low. Keep mixing until all the flour has been added.
- Remove dough from the mixer and wrap the ball of dough in plastic wrap. Refrigerate it for 30 minutes or up to overnight.
- Preheat oven to 350°F.
- Remove the dough from the refrigerator and place it onto a lightly floured surface. Roll out the dough to a thickness of between ⅛ and ¼ inch. Use a cookie cutter to cut out the desired shape and put the cookies onto a parchment lined baking sheet. Bake for 9-10 minutes for a soft cookie or 12-15 minutes for a crisp cookie.
- Whisk together the sugar and non-dairy milk and put it into a piping bag. Decorate the cookies.
- Eat the cookies.