Here’s a delightful recipe for vegan crispy gingerbread cut-out cookies that are easy to make and perfect for the holiday season. These cookies are spiced just right and can be decorated for festive occasions.

Ingredients

For the Cookies

• Flax Egg:
• 1 tablespoon ground flaxseeds
• 2.5 tablespoons water
• Dry Ingredients:
• 3 1/4 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 1 tablespoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Wet Ingredients:
• 3/4 cup vegan butter, softened to room temperature
• 1/2 cup packed brown sugar
• 2/3 cup molasses
• 2 teaspoons pure vanilla extract

For the Icing (Optional)

• 3 cups powdered sugar
• 3-4 tablespoons plant milk of choice
• 1/2 teaspoon pure vanilla extract

Instructions

Prepare the Flax Egg:

• In a small bowl, mix the ground flaxseeds with water and let it sit for about 5 minutes until it thickens.

Mix Dry Ingredients:

• In a large bowl, whisk together the flour, cinnamon, ginger, nutmeg, cloves, baking soda, and salt. Set aside.

Cream Wet Ingredients:

• In another large bowl, beat the softened vegan butter and brown sugar together until creamy. Add the flax egg, molasses, and vanilla extract, mixing until smooth.

Combine Mixtures:

• Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. The dough will be thick but should hold together well.

Chill the Dough:

• Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least one hour to prevent spreading during baking.

Roll Out and Cut Cookies:

• Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out one disc of dough to about 1/8 inch thick. Use cookie cutters to cut out desired shapes and transfer them to a baking sheet lined with parchment paper.

Bake:

• Bake in the preheated oven for about 12-14 minutes for crispy cookies or until they are firm around the edges. Allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Decorate (Optional):

• To make icing, whisk together powdered sugar, plant milk, and vanilla extract until smooth. Decorate cooled cookies as desired.

Tips

• For extra crispy cookies, ensure you bake them longer but keep an eye on them to avoid burning.
• If you prefer softer cookies, reduce baking time slightly.
• Feel free to customize spices or add decorations like vegan sprinkles or melted chocolate.

These vegan gingerbread cookies are not only delicious but also a fun activity for family gatherings during the holiday season!