Here is my favorite gingerbread cookie recipes—and probably one of the more classic Christmas cookies you’ll find. Whenever Christmas comes around, the first thing on my mind are gingerbread cookies and houses, apple pies, and more! I’m sure we can all agree that the smell of gingerbread baking is the quintessential smell of the holiday season. What I enjoy most about this dough is that you can store it in the fridge for up to two days, giving you ample amount of time to get them baked and decorated in time for those holiday parties. There are two different options when baking, my favorite is a plump gingerbread cookie because they are more moist. Or, you can roll it thin, making a crispier cookie. No matter what you chose, you are going to love this recipe!
Yield: 48 cookies
1 cup plant-based butter, softened
1/2 cup organic maple syrup
1 cup dark brown sugar
1 Tbsp. egg replacer + 2 Tbsp. water, combined
1/2 tsp. baking soda
1 Tbsp. ground cinnamon
1 Tbsp. ground ginger
1 tsp. ground nutmeg
1/2 tsp. Himalayan pink salt
1/2 tsp. ground cloves
4 cups organic all-purpose flour
4 cups powdered sugar
1/2 cup concentrated aquafaba liquid, (2 cans garbanzo beans)
1 tsp. vanilla extract
- Preheat oven to 375 degrees F. and line two baking sheets with parchment paper; Set aside for later.
- In a small pot, add both cans of chickpea liquid and reduce by half. Set in refrigerator overnight.
- In a stand mixer, combine butter, brown sugar, and cream together until smooth. Add the maple syrup and mix until combined. Stir in the egg replacer and then the baking soda, cinnamon, ginger, cloves, and salt mixing until well combined.
- Slowly add the flour in batches while mixing on a low speed until it is all gone. Once the dough comes together, roll into a ball, divide it in half, and wrap each half in plastic wrap. Refrigerate for up to 1 hour.
- Remove dough and transfer to a lightly dusted counter and roll the dough to 1/8”-inch thickness. Cut the dough with desired cookie cutters and transfer to the prepared baking sheets.
- Bake for 12-15 minutes, or until edges are lightly golden.
- Allow to completely cool before decorating.
- In a large bowl, add the concentrated aquafaba and beat on high for 7 minutes, or until stiff peaks are formed. Slowly add the powdered sugar until combined. Pour royal icing into a piping bag to decorate.
- Store in a cookie container to retain freshness.
Chef’s tip: If you are making these with children, place a small hole in the head of the gingerbread. This makes for a great edible ornament activity.
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