Christmas Gingerbread Cookies

Can you believe it’s that time of the year again? Christmas season is in full swing and I am not sad about it!

This time of the year is always a good time to do some baking with loved ones or for loved ones, reminisce on the year that has passed and dream about the year to come. For all of us, 2020 has been a challenging year, for different reasons. COVID-19, no travelling, being separated from loved ones, and lockdowns globally.

For us, we have also had the newest addition to our family, our baby boy, Bowie. Who has been the biggest blessing to 2020 for us. Bowie has also given us ALOT to do for the last half of 2020 - keeping our hands and hearts full to the brim. For that reason I haven’t been able to bring you guys lots of brand new recipes and inspiration this year, so I wanted to share a couple of my FAVOURITE Christmas recipes from our eBook ‘A Merry Wholesome Christmas’.

These Christmas Gingerbread Cookies are a favourite recipe in our household to bake every December, and I cannot wait to make it a tradition every Christmas with Bowie.

So get out your cookie cutters, put on a Christmas movie and bake these delicious crunchy Christmas cookies.

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Ingredients

125 g vegan butter

1/2 cup brown sugar

90 mL golden syrup or maple syrup

30 mL molasses

1 tsp vanilla extract

2 + 1/2 cup plain flour

1 tsp baking powder

1 tbsp ground ginger

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

pinch of salt

to decorate:

icing:

1 cup icing sugar

1 + 1/2 tbsp soy milk

vegan smarties/cupcake decorations

How to make:

Preheat oven to 180°C fan forced, and line 2 baking trays.
Add the vegan butter and brown sugar to a mixing bowl and whisk together using an electric whisker on medium setting until pale and creamy.
Add in the golden syrup, molasses and vanilla and whisk until combined.
Sieve in the flour, baking powder, spices, and salt. Stir dry ingredients through and the turn onto a lightly floured surface and knead until smooth.
Press dough into a ball, cover with cling wrap and place in the fridge to rest for 30 minutes.
Turn the dough onto a lightly floured surface and roll out until about 4mm thick. Use any sized gingerbread man cutter to cut out cookies.
Place on trays about 2-3 cm apart. Repeat with any excess dough.
Bake in oven for 10 minutes or until brown. Remove from oven. Transfer to a rack to cool.
Stir together the sieved icing sugar and soy milk until thick and creamy. Spoon into a pipping bag fitted with a narrow nozzle and pipe icing over gingerbread men to decorate. Finish with Smarties. Allow icing to set before eating.