Game Changing Gingerbread

These simple, soft gingerbread cookies will put you on Santa's nice list for life. Packed with so much flavor, you might decide to not to icing them altogether. 

INGREDIENTS:

• 1 vegan egg (using Follow Your Heart)
• 1/2 cup vegan butter, softened
• 1/2 cup coconut sugar
• 1/2 cup black strap molasses
• 1 Tbs apple cider vinegar
• 1 tsp vanilla extract
• 2 3/4 cups of all purpose flour, plus extra for rolling or if dough is too sticky
• 1 1/2 tsp baking soda
• 1 1/4 tsp cinnamon
• 1 t1/4 tsp ginger
• 1/2 tsp salt

DIRECTIONS:

1. Prepare the vegan egg then cream together with the butter, sugar, molasses, apple cider vinegar and vanilla. 

2. Mix in the flour, baking soda, spices and salt until just combined. Dough should be thick. If it is too "wet" and sticky, sprinkle in some more flour tbs by tbs.

3. Wrap dough in seran wrap and place in freezer for 30 minutes to 1 hour. 

4. Remove from freezer, divide dough in half and roll out on flat floured surface about 1/6 inch thin. I like to make these very thin as they will puff up quite in the oven.

5. Use cookie cutters to cut shapes and carefully transfer to parchment lined baking sheet. Put the baking sheet with uncooked cookies in the fridge for 5 minutes. 

6. During this time pre-heat the oven to 350 degrees. 

7. Remove from the fridge and place into the oven for approximately 6-8 minutes. You can leave them a little longer if you prefer a crisper cookie.

8. Repeat process with the rest of the dough.

9. Remove cookies from oven and let them cool completely before decorating. You can speed up this process by popping them back in the fridge.

NOTE: It is best to not let the dough get to room temperature for too long, If you have to put back in fridge or freezer while cutting shapes that is fine. 

*This recipe was adapted from Pickls & Honey

*Photo cred: shopgirlmaria.blogspot.com