This is my first time making the ginger breadmen cookies. Something I have been wanting to do every Christmas for several years. Finally, I had to break the ice. The biggest challenge was not the apprehension of making them the first time but finding the right cookie cutter. One would assume that during Christmas period every kitchen gadget shop would stock Christmas cookie cutters. That certainly wasn’t the case. After visits to ten different shops where I encountered these specific cookie cutters tiny ones to the giant size except the size I had envisioned.
I finally found one at a local supermarket that had four cookie cutters in a pack which were exactly the size I was looking for. Kids would certainly opt for the giant one obviously because of the amount of cookie they get in one. Bearing in mind, the sugar consumption can go up massively during Christmas, the size definitely mattered in this instance.
The best part was everyone in the family got involved and we all had fun preparing, baking and eating them. Each cookie had a life like happy and festive presence to it and it was a delight eating them with gratitude.
Vegan Chocolate Gingerbread Cookies
Ingredients
Dry Ingredients
- 2 cups all-purpose flour sub gluten-free AP flour
- 1/4 cup coco or cacao powder
- 2 teaspoons cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 pinch salt
Wet Ingredients
- 1/2 cup vegan buttery spread, room temperature
- 1/2 cup brown sugar
- 1/3 cup coconut oil, melted
- 1/2 teaspoon vanilla extract
Chocolate Drizzle
- 60 grams dark chocolate
- 1 tbsp coconut oil, melted
- 5 drops vanilla extract
Instructions
- Preheat oven to 350.
- In a large bowl mix together all dry ingredients.
- Using a standing mixer or hand mixer, mix all wet ingredients on medium speed until smooth and well combined.
- Reduce the mixer speed to low and add in dry ingredients slowly until the dough is thick and sticks together.
- Transfer the dough to a piece of parchment paper or a greased surface. Place another piec e of parchment paper on top of the dough. Press the dough with hands and then roll into a half inch thick round.
- Use a cookie cutter to cut out gingerbread men shapes and carefully transfer to a parchment paper (or greased) lined baking sheet.
- Bake for 10-15 minutes on a middle rack, depending on the oven.
- Allow to cool completely on the baking sheet before drizzling the chocolate.
- Put all the chocolate drizzle ingredients in a small heatproof bowl. Heat over a double steamer or microwave until the chocolate melts. Mix with a spoon to combine well.
- Drizzle the chocolate glaze over the cookies with a spoon and let cool.
- Enjoy the cookies with hot or cold milky drink or just on their own.
- Store in an air-tight container.
