Vegan Gingerbread Cookies
- 3 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon powdered ginger
- 1 tablespoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 3/4 teaspoon salt
- 3/4 cup vegan butter, room temperature
- 3/4 cup organic brown sugar
- 3/4 cup unsulphured molasses
- 1 teaspoon vanilla extract
For the Frosting
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons water
Stir the flour, baking powder, ginger, cinnamon, cloves, nutmeg, and salt together in a large mixing bowl. (set aside)
Separate large mixing bowl, use a mixer to beat the butter and brown sugar together until smooth and creamy
Add the molasses and vanilla. (to the Brown sugar and butter bowl)Beat the mixture again, until creamy.
Add the flour mixture to the butter mixture (about a cup at a time) fully beating in each addition before adding the next.
Divide the dough into two halves and roll into a ball. Wrap each ball in plastic wrap.
Place the dough into the fridge for 3 hours or up to 2 days.
When the dough has fully chilled, preheat the oven to 350°F
Line a couple of baking sheets with parchment paper.
Flour a rolling pin and the counter a bit. Remove one of the dough balls and roll the dough until it's about 1/8 inch thick
Cut the dough using cookie cutters, then transfer the cookies to the baking sheets.
Repeat steps 9 and 10 until all of the dough has been used.
Bake the cookies for 8 to 10 minutes, then transfer the baking sheets to cooling racks.
Mix the frosting ingredients together in a medium bowl. Keep the mixture relatively thick.
When the cookies are cool use frosting to decorate them.
Let the cookies sit for a few minutes for the frosting to set, and then serve.