Vegan Gingerbread Cut-Out Cookies

"This egg-free and dairy-free recipe for a chewy gingerbread cookie is from Sarah Kramer's cookbook, "La Dolce Vegan!" (2005) and reprinted in today's local paper. For vegan frosting, use five parts icing sugar to one part water, blending until thick. or you can use chocolate peanut butter spread. Dough must chill for 2-4 hours. (While baking the first batch, return the dough to the fridge to chill it so dough doesn't stick to the rolling pin. Allow cookie sheet to cool before reusing.)"
 
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photo by Gingita photo by Gingita
photo by Gingita
photo by eberry photo by eberry
photo by AmeriCaz photo by AmeriCaz
photo by Sublimemommy photo by Sublimemommy
photo by Lara H. photo by Lara H.
Ready In:
28mins
Ingredients:
12
Yields:
24 cookies
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ingredients

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directions

  • In medium bowl, mix flour, baking powder, baking soda, cinnamon, ginger, allspice and salt. Set aside.
  • In large bowl, cream shortening and sugar with fork. Stir in molasses, hot water and vanilla with large spoon. Stir in flour mixture until smooth, 1 minute.
  • Cover dough. Chill 2 to 4 hours.
  • On lightly floured surface, roll out dough. Cut out shapes. Bake on cookie sheet in 400F oven 8 to 10 minutes, depending on size. Cool on sheet. Decorate as you like.

Questions & Replies

  1. My cookies began to burn on the bottom even when only cooking for 6 minutes. Why? Please help! Also I'm considering adding just a tad more cinnamon or vanilla, any thoughts? Maybe I'll try the sprinkle of cinnamon sugar. P.s. don't laugh at me too much lol
     
    • Review photo by Sublimemommy
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Reviews

  1. These are easy to make and taste really good. Author doesn't kid that you need to put the dough back in the fridge between batches - works best when the dough is super-cold.
     
  2. works great! Perfect for my dairy intolerant friends!!! Also wonderful as pie crust!
     
  3. Great recipe, really happy with how the dough worked out. The dough definitely needed to be cool, but I found "too" cool didn't work so well. I left it in the fridge overnight (maybe that's why), and needed about 5 minutes before it was optimal temp to roll out. Definitely use some flour rolling it out, but not so much that they became dry. Rolling out on a silpat or plastic placemat really helps. Kids were able to work the dough pretty well too.
     
  4. I made this recipe about a week ago and overall it was good, but I would like to make some improvements for next time. It was probably mostly just human error and not the recipe. They turned out a bit hard (I probably baked them for too long) and they were a struggle to roll out. We tried to use a rolling pin but the dough kept breaking and falling apart so we ended up just doing it by hand and it was fine. The only adjustment I made was using coconut oil instead of vegetable shortening, which might be why the dough was a bit brittle. Overall it worked well for us! We plan on using it next year for a gingerbread house. If you're on the fence, give it a try!
     
    • Review photo by eberry
  5. Very easy recipe, made a dozen cookies. The dough rolls easier when it's chilled in the fridge for at least an hour or so. I sprinkled with cinnamon sugar before baking, and they were a big hit...
     
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Tweaks

  1. Doubled sugar; added a couple extra tbs water (until the dough formed).
     

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