What is your favourite Christmas baking holiday treat? I have so many favourites and find it really hard to choose! My daughters are pretty much the same. They do however have a few tops on their list of Christmas baked goods. It seems these preferences factor from one’s tradition. Whatever we grow up with, we usually come to love.
These gingerbread cookies are my husband’s favourite holiday treat and he has been asking me to make them every year for the last 22 years. His grandma Shirley baked gingerbread and to this day his inner child lights up at the sight and smell of these adorable little cookies.
Making these gingerbread cookies was joyful, especially when adding the little smiles. Maybe these gingerbread are not Martha Stewart worthy, but hey they taste really yummy and are 100% plant based, so these may knock Marth’s socks off lol! Feel free to fancy up your cookies with some different coloured icing. I suggest using a little bit of natural plant dye. I really liked the white icing but then later added a little candy cane crush for color. Ginger and candy cane surprisingly go well together, so you may like to try it too! Next year I think I might like to make little gingerbread snowflakes and put them on our Christmas tree using icing that goes with the tree theme colors. Now how about those cookies, wouldn’t that be fun lol!
My Measurements Tips
- T – is for Tablespoon
- t – is for teaspoon
- Yields: 25 to 30 gingerbread
- Prep Time: 5 minutes
- Cook Time: 8 to 10 minutes
- Icing Chill Time: 1 hour
Must Haves
- Stand Mixer
- Cooking Sheet
- Parchment Paper
- Rolling Pin
- Gingerbread cookie cutter
- piping bag
Dry Ingredients
- 3 cups sifted all purpose flour
- 1 t baking powder
- 1 1/4 T ginger powder
- 1/2 t clove powder
- 1/4 t nutmeg powder
Wet Ingredients
- 6 Tablespoons Aquafaba ( liquid in canned chickpeas)
- 1/2 cup soft vegan butter
- 3/4 cup brown sugar
- 1/4 cup molasses
- 1/4 cup agave syrup
Icing Ingredients
- 1 1/2 cups icing sugar
- 2 T milk alternative
Making Instructions
- Add the sugar, soft butter and aqua faba into the stage mixture bowl blend on high speed for 2 minutes. Then add all the other wet ingredients and mix for 1 more minute on high speed.
- Pour all the dry ingredients into another bowl and mix well.
- Slowly pour dry ingredients into the wet ingredients mixture while the machine blends the ingredients together to a pasty dough like texture…approximately mixing for 30 seconds.
- Remove gingerbread dough from the bowl and cover with plastic wrap. Chill for 1 hour.
- Remove chilled gingerbread dough, unwrap the plastic and its cute dough in two. Place one half back into the refrigerator and put the other to the side.
- Preheat the oven to 350F.
- Sprinkle some flour over a clean workspace and over the rolling pin. Roll out the dough and if required add more flour to the rolling pin.
- Using the cookie cutter, press and cut to make gingerbread. Using a large spatula place the gingerbread cookies onto a cooking sheet lined with parchment paper.
- Set the oven rack in the middle of the oven and place the cooking sheet into the oven.
- Bake gingerbread cookies for 8 minutes for soft and 10 minutes for crunchy.
- When ready, remove cookies from the oven and using a spatula transfer them to a cooling rack.
- Repeat the same making/baking steps for other cookie dough that is chilling.
Icing
- Whisk icing ingredients together in a bowl. Chill for 1 hour.
- Place a small round attachment tip onto a piping bag.
- Pour the chilled icing into a piping bag and begin creating adorable gingerbread cookies.
