Gingerbread Cookies

I love gingerbread cookies year round but the holidays certainly give me every excuse to bake these spicy, chewy, sweet-tooth satisfying treats.
I love gingerbread cookies year round but the holidays certainly give me every excuse to bake these spicy, chewy, sweet-tooth satisfying treats.

Gingerbread Cookies

Makes 3 dozen

Ingredients:

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• 3 cups all-purpose flour

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• 1 tablespoon ground flax

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• 1 teaspoon baking soda

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• 4 teaspoons ground ginger

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• 1-1/2 teaspoons ground cinnamon

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• 1/4 teaspoon ground cloves

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• 1/4 teaspoon freshly grated nutmeg

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• 1/2 teaspoon salt

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• 1-1/4 cup vegan butter

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• 1/2 cup firmly packed brown sugar

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• 2/3 cup molasses

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• 1 tablespoon pure vanilla extract

Directions:

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1. Whisk together flour, flax, baking soda, spices, and salt.

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2. In the bowl of a stand-up mixer fitted with the paddle attachment, beat butter and sugar until creamy. Beat in molasses and vanilla.

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3. Add flour mixture to butter mixture and blend on low, scraping down the sides of the bowl occasionally, until a dough forms.

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4. Dump dough onto waxed paper and form into a log the diameter you want your cookies. Wrap with waxed paper and refrigerate overnight or a for a few hours.

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5. Preheat oven to 350 degrees F. and line 2 baking sheets with silicone mats or parchment paper.

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6. Unwrap gingerbread dough and use a sharp knife to slice log into cookies.

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7. Place cookie dough slices on prepared baking sheets and bake for 10 to 12 minutes or until cookies are set.

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8. Cool on the baking sheets for 5 to 10 minutes then transfer to wire racks to continue to cool.

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9. Store completely cooled cookies in an airtight container for up to 4 days.

Cook’s note: Get creative with this recipe and roll dough out after you take it from the refrigerator. Use star-shaped or other Christmas-themed cookie cutters to make shaped gingerbread cookies. Decorate with cookie icing or dust with powdered sugar.

More delish vegan holiday recipes!