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closeup of overhead of Edible Gingerbread Cookie Ornaments [vegan]

Edible Gingerbread Cookie Ornaments [vegan]


  • Author: Heidi Richter
  • Prep Time: 70
  • Cook Time: 8
  • Total Time: 78
  • Yield: approx 40 cookies
  • Category: dessert
  • Method: easy

Description

Adorn your holiday tree or garland with edible vegan gingerbread cookies! Made from a base of spelt flour, this recipe contains no hydrogenated shortening, eggs or dairy, yet they are perfectly reminiscent of  the holidays!


Ingredients

  • 3 cups spelt flour (or all purpose flour)
  • 3 teaspoons ground ginger
  • 2 teaspoons cinnamon
  • 1/4 teaspoon fresh grated nutmeg
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 3 teaspoons arrowroot powder (or corn starch)
  • 3/4 cup firm coconut oil (or palm-oil free vegan butter)
  • 2/3 cup organic cane sugar
  • 1/2 cup organic molasses
  • 3 tablespoons unsweetened almond milk

For The Icing

  • 1 1/2 cups sifted powdered sugar
  • 1/4 teaspoon vanilla extract
  • 1-2 tablespoons unsweetened almond milk

Instructions

  1. In a medium bowl, sift together the flour, ginger, cinnamon, nutmeg, salt, baking soda and arrowroot powder.
  2. In a large bowl, beat together the coconut oil, cane sugar, molasses and almond milk. Beat in as much as the flour mixture as you can then use a spoon or your hands to combine any remaining flour (note that the dough will be quite thick).  Spoon the dough onto a reusable food wrap and form into a disc about ½” thick.  Cover with the food wrap and place in the fridge for 1 hour (or overnight) to firm.
  3. Preheat the oven to 350’F. Line a large baking tray with parchment paper. Remove the dough from the fridge and let stand for 5-10 minutes to soften slightly. Flour a work surface and roll the dough ¼” thick. If the dough cracks when rolling, let it sit for a few minutes or work the dough in your hands to soften it. Cut the cookies into desired shapes using floured 2-3″ cookie cutters and place on the prepared baking sheet, spacing the cut out cookies 1/2”. Using a straw or chopstick, make a hole at the top of each cookie.
  4. Bake for 8-12 minutes or until the edges are browned and firm. Cool completely on a wire rack before decorating. Let the icing harden before stringing.

For the Icing

  1. Beat together all the ingredients in a medium bowl until smooth and shiny.  Adjust the liquid measure to thin your icing if needed. Use immediately.

Notes

These are best made and decorated the night before for stringing/hanging. All purpose flour can be used in exchange for spelt flour. The dough can be prepared in advance and kept wrapped in the fridge for up to a week.

Keywords: Gingerbread Cookies

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