Ginger Icebox Cookies Vegan Recipes

GINGER ICEBOX COOKIES

Steps:

• Cream sugar, shortening, add eggs.
• Beat well.
• Add molasses and dry ingredients to make a stiff dough.
• Form into 3 or 4 rolls about 2 1/2 inches in diameter.
• Wrap dough in waxed paper and put in icebox to chill for atleast 2 hours.
• Slice dough into 1/8-inch slices or larger, place on greased baking sheet.
• Bake in 375°F oven for 8-10 minutes or until done.
• Remove from pans and cool on wire racks.

GINGER ICEBOX COOKIES (VEGAN)

Steps:

• Beat butter at medium speed until creamy; gradually add in sugar and beat well.
• Combine flour, baking soda, ginger, and cinnamon; add to to butter mixture, alternating with molasses and water.
• Dough will be very soft. Cover and chill for 2 hours.
• Divide dough into 4 equal portions; shape into 9 inch rolls.
• Wrap each in wax paper and freeze for at least 2 hours.
• When ready to bake, preheat oven to 350°F.
• Cut dough into 1/4 inch thick slices, and place on lightly greased cookie sheets.
• Bake for 10-12 minutes.
• Cool for 3 minutes on cookie sheet before transferring to wire racks to cool completely.

THE BEST VEGAN GINGERBREAD COOKIES

Steps:

• Preheat the oven to 325°F. Line 2 rimmed baking sheets with parchment paper and set aside.
• In a large bowl, whisk together the 2⅓ cups rice flour, the all-purpose flour, sugar, arrowroot, ginger, cinnamon, xanthan gum, salt, baking soda, and nutmeg. Add the coconut oil, applesauce, and vanilla to the flour mixture and stir with a rubber spatula until a thick dough forms. Gradually add the cold water and stir until the dough is slightly tacky. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
• Dust a clean work surface with some rice flour, place the dough in the center, and roll the dough around until the surface is entirely coated in flour. Dust a rolling pin with more rice flour. Roll out the dough to ¼-inch thickness.
• Cut out cookies with your desired cookie cutters and transfer them from the floured surface to the parchment-lined baking sheets with a spatula, placing them about 1 inch apart. Bake for 7 minutes, rotate the baking sheets, and bake for 5 minutes more. Let stand on the baking sheets for 10 minutes then transfer to cooling rack.
• In a small bowl, combine the powdered sugar, hot water, and vanilla and whisk briefly. If the glaze is too thick, add warm water one tablespoon at a time until the icing reaches a thick yet slightly runny consistency. If it becomes too runny, add more powdered sugar ¼ cup at a time. DO AHEAD: The glaze can be stored in an airtight container at room temperature for up to 4 days.

EASY VEGAN GINGERBREAD COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Sift flour, baking powder, cinnamon, baking soda, ginger, allspice, and salt into a bowl.
• Cream coconut oil, molasses, and sugar in a bowl with an electric mixer; add vanilla extract. Stir in flour mixture; mix until a sticky dough forms, about 2 minutes. Wrap dough in plastic wrap and chill for 2 hours.
• Roll out dough on a floured surface to 1/4 to 1/2-inch thickness. Dip cookie cutter in flour, cut out cookies, and place on the prepared baking sheets.
• Bake in the preheated oven until lightly golden, 8 to 10 minutes.