Day 2 of 12 Christmas Countdown: Vegan Gingerbread Cookies

He is quiet the ladies man ;)

I strongly suggest making this vegan gingerbread roll out cookies! Even if they are vegan, they taste just like the real thing and maybe even healthier! Because this is a lower fatty cookie, the baking time is way shorter than the regular cookies and it comes out perfectly! I am definitely making this again for the holidays! Follow me on this blog for more blog updates and please leave a comment is desired. Enjoy!

(Makes about 16 cookies)

• 1/3 cup canola oil
• 3/4 cup sugar
• 1/4 cup molasses
• 1/4 cup plain soymilk
• 2 cups flour 
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp each ground nutmeg, cloves and cinnamon
• 1 1/2 tsp ground ginger

Royal icing

• 2 1/2 tbsp meringue powder
• 1/4 cup water
• 1 cup powder sugar, sifted
• Food color

1. In a large bowl whisk together oil and sugar for about 3 minutes. Add molasses and soy milk. The molasses and soymilk won’t really blend with the oil but that’s ok.

2. Sift in all of the other dry ingredients, mixing about half way through. When all of the dry ingredients are added, mix until a stiff dough is formed. Flatten the dough into a disk, wrap in plastic wrap and chill for an hour or up to 3 days in advance. Preheat oven to 350 F. Lightly grease your cookie sheets or line with parchment paper.

3. On a lightly floured surface roll the dough out to a little less than 1/4 inch thick. Cut out your shapes with your cookie cutters and use a thin spatula to gently place on cookie sheets, Bake for 5-8 minutes. Cookies may feel too soft, but will firm up very well when cooled!

Remove from oven and let them cool for 2 minutes on the baking sheet then move to a cooling rack. Wait until they are completely cool before icing.