Vegan Gingerbread Snowflake Cookies
The Christmas season in Japan is always just a little bittersweet for me. It's not that big of a deal for most people here and it can be hard for someone like me who used to celebrate the holidays in America. Even so I refuse to let that be a deterrent. This year as always, I'll put on my Christmas CD and made a day out of decorating my tree and apartment with beauty and holiday cheer!
For this year I decided to mix things up a bit. Instead of buying a store-bought Christmas cake and cookies, I'm planning on making them myself. Last night, I had a sudden urge for cookies and thought it would be the perfect time to give those cookies a trial run. With the exception of the amateurish decoration, the cookies turned out delicious. Not only that, they were surprisingly easy to make. One more thing I must mention is that I did use butter in my cookies as we really don't have any substitute here in Japan for it thus making this recipe pseudo-vegan. However if you can get them, would make the perfect substitute. Earth Balance Buttery Sticks
These vegan gingerbread snowflake cookies taste just like Christmas. You can also pack them up in nice boxes or containers for a yummy homemade gift for your friends and family.
This wonderful vegan cookie cookbook includes over 100 recipes that includes traditional chocolate chip cookies to fancy ones such as almond pignoli cookies. Looking at the beautiful photos that come with the recipes make me drool.
- 1 cup butter softened or vegan butter substitute
- 1 cup sugar
- 1/4 cup water
- 1 1/2 teaspoon baking soda
- 1 cup molasses
- 5 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon ground ginger
- 1/2 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- Put the butter and sugar in a large bowl and beat until fluffy.
- Mix together the water and baking soda until dissolved. Stir in the molasses.
- Combine the flour, salt, ginger, allspice and cinnamon. Add it to the butter mixture.
- Add the flour mixture and mix thoroughly.
- Shape into a ball and cover with plastic wrap. Put in the refrigerator for 1 hour.
- Roll the dough to a 1/4 inch thickness on a lightly floured surface. Cut snowflake patterns out with a cookie cutter.
- Place them onto a baking sheet lined with parchment paper.
- bake at 350 degrees for about 15 minutes. Cook on wire rack.
- Make sure cookies are completely cooled before decorating with icing.