Vegan gingerbread cookies

Preparation time: 20 minutes Dough cooling time: 1 hour Baking time for one baking tray: 12 minutes Number of servings: 27 thick gingerbread cookies In 100 g of gingerbread cookies: Energy value 397 kcal Carbohydrates 74 g - Including sugars 40 g Protein 5 g Fat 9 g Diet: low-fat, vegan, vegetarian.

• wheat cake flour 320 g - 2 cups
• plant milk, e.g. soy milk 125 ml - half a glass
• rapeseed oil 70 ml
• powdered sugar 100 g
• gingerbread spice 20 g - two tablespoons
• baking soda and baking powder one level teaspoon each
• powdered sugar 200 g
• boiling water 40 ml

Vegan gingerbread cookies

Pour 125 ml of sugar-free plant-based drink into a small pot/saucepan. I used soy, but you can also use oat or coconut oil. Immediately pour in 70 ml of rapeseed oil, 100 grams of powdered sugar, and 20 grams of gingerbread spice. Stir and bring to a boil, then remove the pot from the heat and let the liquid cool.

Tip: Be sure to pay attention to the ingredients of your gingerbread spice. Avoid mixtures containing wheat flour and sugar. However, if your pre-made spice mix contains sugar or flour, add a teaspoon of cinnamon and a pinch each of pepper and ginger. Achieve a strong gingerbread flavor by using a homemade gingerbread spice mix.

In a separate bowl, mix or sift together 320 grams of cake flour and a level teaspoon each of baking soda and baking powder.

Pour all the sugary liquid from the pot into the bowl with the flour and leavening agents (it can still be slightly warm). Start mixing the dough, and after a while, start kneading it with your hands until smooth.

Cover the prepared dough in the bowl with plastic wrap, or remove the ball from the bowl and wrap it tightly in clear plastic wrap. Refrigerate the dough for at least 1 hour or even overnight.

Chilled dough will be much firmer after removing it from the refrigerator. Dust your hands with flour and shape the dough into a ball. Place the dough on a pastry board or clean countertop and roll it out to a thickness of 8 mm. Using any Christmas-themed cookie cutter, cut out gingerbread cookies (cutters measuring approximately 6 cm). You can even use a glass or clean cookie cutters, which are included in children's play dough sets. Line a thin baking sheet with parchment paper. Arrange the cut gingerbread cookies side by side on the baking sheet. Leave plenty of space between them, as they will expand in the oven.

Place the baking sheet with the gingerbread cookies in an oven preheated to 175 degrees Celsius (350 degrees Fahrenheit). Select the middle rack. If you're using smaller baking sheets instead of the thin baking sheet provided with your oven (like I did), place them on the preheated rack provided. Bake the cookies for about 12 minutes (until lightly browned and risen). You can remove them from the oven immediately and place another batch in the oven. If you're cutting thinner cookies, bake them for 10 minutes.

Note: Properly prepared and baked vegan gingerbread cookies will be soft the day after baking. It's important not to cut them too thin or bake them too long, as they will become crispier and harder.

Place 200 grams of powdered sugar in a bowl. Pour in 40 ml of boiling water, which is just boiled, and immediately stir the icing. Beat it with the back of a spoon until perfectly smooth. If you'd like it to be a bit thinner, add just 2-3 ml more boiling water.

Dip the cooled vegan gingerbread cookies one at a time into the icing. Cover the entire cookie with the icing, then hold them between your fingers and wait for the excess icing to drip off before placing them on a cooling rack or a fresh sheet of baking parchment. Cover all the cookies in this manner. Add more icing if necessary.

Vegan gingerbread cookies coated with icing need a few hours to dry completely. You can even leave them on the counter overnight. After this time, wrap them loosely in greaseproof paper, then in a regular bag or sandwich bags, and store them in a breadbox or kitchen cabinet. It's better to store them in a special baking box or tin. They'll stay fresh for at least 8-10 days or longer. In my opinion, they reach their full, amazing flavor about 3 days after baking.

Enjoy your meal.