Recipe: Gingerbread Cookies with Maple Cream Frosting

With Christmas being a day away I thought a little last minute gingerbread cookie may find it's way into your holidays! These delicious cookies are vegan and can easily be modified to be gluten free! Just make sure you don't need them in a pinch as they must be refrigerated for at least 3 hours. 

  • 1 cup of earth balance butter
  • 1 egg replacer equivalent to one egg (do not add water, just the powder)
  • 1 cup of blackstrap molasses
  • 2 tbsp. of apple cider vinegar
  • 5 cups of flour 
  • 1 1/2 tsp. of baking soda
  • 1 tbsp. of ground ginger
  • 1 1/4 tsp. of cinnamon
  • 1 tsp. of ground cloves
  • 1 cup of earth balance butter
  • 4 tsp. of vanilla extract
  • 1 cup of maple syrup
  • 1 cup of soy powder

  1. In a large bowl, cream the earth balance and the sugar.
  2. Mix in the egg replacer, molasses, and vinegar.
  3. Set aside.
  4. In a medium bowl, sift together the dry ingredients.
  5. Add to the wet ingredients.
  6. Chill in the refrigerator for 3 hours or overnight.
  7. Preheat the oven to 375 degrees. Lightly grease a cookie sheet.
  8. Remove the batter from the refrigerator.
  9. Roll out to 1/4 to 1/2 inch thick (thicker for softer cookies) on a floured surface.
  10. Cut into desired shapes.
  11. Bake for 6 to 8 minutes, until the edges brown.
  12. Remove from oven and cool.
  13. While the cookies are cooking, make the frosting.
  14. Using a hand mixer or food processor with a batter blade if you have it, mix the earth balance and sugar, then add the remaining ingredients.
  15. Blend until smooth. The frosting should be thick.
  16. Using a pastry bag, decorate the cookies.
  17. Or you can use a knife to spread the frosting on them as well.
  18. You can make cookie sandwiches like we did here too
Happy Holidays! 

best in health, 
kate kokoski

This recipe is taken from one of my favorite books: The Kind Life by Alicia Silverstone. 


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