Vegan Gingerbread Cookies: Tease your taste buds with a special blend of spices. Image: Ursula Lake
Vegan Gingerbread Star Cookies – Set the mood for New Year’s Eve
These cookies will make an elegant treat on the 31st of December when, hopefully, the heavens will be aligning for a sparkling new year!
Vegan Gingerbread Cookies: Tease your taste buds with a special blend of spices. Image: Ursula Lake
With the festive vibes still very much in the air, surprise your family and friends with tasty Vegan Gingerbread Star Cookies. What’s not to love about gingerbread? There is never a bad time for gingerbread, but the unique blend of spices makes it feel and taste so Christmassy!
When selecting vegan “butter” for this recipe, the Naturli brand works really well. You need to use a block of “butter” because the water content in the spreadable versions is too high and will affect the final result. Alternatively, if you cannot get a vegan block “butter” you can use coconut oil. The mixture will feel greasier when you are handling it but will be fine once it is baked.
Of course, you don’t have to cut the gingerbread into stars, but these will make for an elegant treat on the 31st of December when, hopefully, the heavens will be aligning for a sparkling new year! Maybe, while enjoying your Vegan Gingerbread Star Cookies, you will even spot a shooting star or two if the skies are clear.
Vegan Gingerbread Star Cookies
Course: SnacksCuisine: VeganDifficulty: EasyServings
20
cookiesPrep time
50
minutesCooking time
10
minutesTotal time
1
hourIngredients
- Vegan Gingerbread
75 g 75 vegan block “butter” (The Naturli brand vegan block works really well) or coconut oil
60 g 60 soft brown sugar
50 ml 50 golden syrup
25 ml 25 molasses
2 teaspoons 2 ground ginger
2 teaspoons 2 ground sweet cinnamon
a pinch of cloves
a pinch of allspice
½ teaspoon ½ bicarbonate of soda
170 g 170 plain flour or ground almonds for a gluten free version
- Icing
150 g 150 icing sugar
7 ml 7 lemon juice
15 ml 15 water
Method
- Vegan Gingerbread
- Place the butter, sugar, syrup and molasses into a saucepan over low heat, stirring until the butter has melted and you have a dark brown, sticky mixture.
- Add the spices and the bicarbonate of soda and stir until the mixture is smooth but with bubbles from the bicarbonate of soda.
- Add the flour and mix until you have a smooth dough. Wrap in cling film and place in the fridge for half an hour to firm. If you leave the dough in the fridge longer, you will need to leave it outside of the fridge for a while so that you will be able to roll it out later.
- Roll out the dough between two sheets of baking paper or on a lightly floured worktop.
- Preheat the oven to 170ºC Fan / 350ºF / Gas Mark 4 and line two baking trays with baking paper.
- Roll the dough to a thickness of about 3 – 5mm.
- Cut out shapes with a cookie cutter. Collect the scraps and repeat until all the gingerbread dough is cut into shapes. Place the gingerbread shapes on the lined baking trays.
- Bake for about 8 – 10 minutes depending on how thin the cookies are and how soft or crunchy you want the end result to be.
- The cookies will still be soft for a few minutes when you take them out of the oven so leave them for a little while before you transfer them to a rack. Allow to cool.
- Icing
- Mix all the ingredients together in a small bowl. Make sure the mixture is thin enough to pipe but not too thin that it doesn’t hold its shape. If the mixture feels too liquid, add a little more sugar, or a little more water if it feels too thick until it’s just right!
- Once the gingerbread is completely cool, pipe the icing on the cookies using a small round writing nozzle. A cocktail stick is handy to use on the icing to create finer shapes. Simply drag the icing to create thin lines or to link two blobs of icing together to create different patterns. It’s your chance to show off your creative flair!
- Wait an hour or two for the icing to dry before placing them in an airtight container.
Notes
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Looking for more snack ideas to prepare for your family and friends? We have an arsenal of great suggestions for you to try, just check out our recipes. If you like this recipe as much as we do, you may want to order Ursula Lake’s recipe book here. Or follow her on Instagram to see what is cooking in her kitchen.
