Spiced Vegan Gingerbread Cut-Out Cookies
Delight in these Spiced Vegan Gingerbread Cut-Out Cookies, inspired by Sarah Kramer's beloved recipe from 'La Dolce Vegan!' (2005). This festive dessert is perfect for holiday gatherings, featuring a chewy texture and rich spices that warm the soul. Made without eggs and dairy, these cookies are suitable for everyone, including those following a vegan lifestyle. Decorate them with a simple icing made from icing sugar and water, or indulge in a chocolate peanut butter spread for an extra treat. Remember to chill the dough for 2-4 hours for easier handling and a perfect shape when rolling out. Enjoy the special aroma of ginger and spices filling your kitchen as these delightful cookies bake. Ideal for sharing with family and friends, these cookies also make thoughtful gifts!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
all-purpose flour
1 1/2 cups (measured)
baking powder
1 teaspoon (measured)
baking soda
1/2 teaspoon (measured)
ground cinnamon
1 teaspoon (measured)
ground ginger
1/2 teaspoon (measured)
allspice
1/4 teaspoon (measured)
salt
1/4 teaspoon (measured)
vegetable shortening
1/3 cup (softened)
sugar
1/4 cup (granulated)
molasses
1/3 cup (measured)
hot water
2 1/4 tablespoons (boiling)
pure vanilla extract
1/2 teaspoon (measured)
Instructions
1
In a medium bowl, combine the flour, baking powder, baking soda, ground cinnamon, ground ginger, allspice, and salt, mixing well. Set this mixture aside.
2
In a large bowl, cream the vegetable shortening and sugar together using a fork until fluffy.
3
Gradually stir in the molasses, hot water, and pure vanilla extract until well combined. You can use a large spoon or spatula for this.
4
Slowly add the dry flour mixture into the wet ingredients, stirring until the dough is smooth and well incorporated, taking about 1 minute.
5
Once your dough is ready, cover it with plastic wrap or a kitchen towel and refrigerate for 2 to 4 hours to firm up.
6
After chilling, preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the dough to about 1/4-inch thickness.
7
Use cookie cutters to cut out your desired shapes and place them on a baking sheet lined with parchment paper.
8
Bake in the preheated oven for 8 to 10 minutes, depending on the size of the cookies. They should be firm to the touch.
9
Once baked, allow the cookies to cool on the baking sheet before transferring them to a wire rack to cool completely.
10
Decorate your cookies as desired with icing or chocolate peanut butter spread before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Spiced Vegan Gingerbread Cut-Out Cookies?
They are festive, chewy gingerbread cookies made without eggs or dairy, inspired by Sarah Kramer's 'La Dolce Vegan!'.
Are these cookies suitable for a vegan diet?
Yes, they are both vegan and dairy-free.
How long should the dough be chilled?
The dough should be refrigerated for 2 to 4 hours to firm up.
What temperature should the oven be set to?
The oven should be preheated to 400°F (200°C).
How long do the cookies need to bake?
They should bake for 8 to 10 minutes depending on their size.
What spices are used in this gingerbread recipe?
The recipe uses ground cinnamon, ground ginger, and allspice.
How thick should I roll the dough?
Roll the dough to about 1/4-inch thickness for the best results.
How do I know when the cookies are done?
The cookies should be firm to the touch when they are finished baking.
What is the recommended way to cool the cookies?
Allow them to cool on the baking sheet first, then transfer them to a wire rack.
What can I use to decorate these cookies?
You can use a simple icing made from icing sugar and water or a chocolate peanut butter spread.
How many ingredients are in this recipe?
There are 12 ingredients in total.
What type of shortening is required?
The recipe calls for 1/3 cup of softened vegetable shortening.
How much flour is used?
The recipe requires 1 1/2 cups of all-purpose flour.
What sweetener is used in addition to sugar?
1/3 cup of molasses is used for flavor and sweetness.
Why is the dough chilled before rolling?
Chilling makes the dough easier to handle and helps the cookies maintain their shape.
Can I use cookie cutters for this recipe?
Yes, the dough is designed specifically for cut-out shapes.
What is the first step in the instructions?
Combine the flour, baking powder, baking soda, cinnamon, ginger, allspice, and salt in a medium bowl.
How should I mix the shortening and sugar?
Cream them together using a fork until the mixture is fluffy.
Is vanilla extract used in this recipe?
Yes, the recipe includes 1/2 teaspoon of pure vanilla extract.
What kind of water is added to the wet ingredients?
2 1/4 tablespoons of boiling hot water are used.
How long does it take to incorporate the dry ingredients?
Stirring the dry mixture into the wet ingredients should take about 1 minute.
What should I use to line the baking sheet?
Use parchment paper to line your baking sheet.
Who is the inspiration for this recipe?
The recipe is inspired by Sarah Kramer.
Are these cookies good for holiday gifts?
Yes, they make thoughtful and delicious gifts for friends and family.
What is the texture of the cookies?
These gingerbread cookies have a chewy texture.
Is there baking soda in the recipe?
Yes, 1/2 teaspoon of baking soda is included.
Does the recipe use baking powder?
Yes, it requires 1 teaspoon of baking powder.
Can kids help make these cookies?
Yes, cutting out shapes with cookie cutters is a fun activity for children.
How much salt is in the recipe?
The recipe uses 1/4 teaspoon of salt.
Is granulated sugar used?
Yes, 1/4 cup of granulated sugar is used in the creaming process.