Ingredientes para Vegan Gingerbread Cut Out Cookies
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Ground Cinnamon
- Ground Ginger
- ½ teaspoon ground allspice
- ½ teaspoon salt
- Vegetable Shortening
- ¾ cup packed brown sugar
- ½ cup molasses
- ¼ cup hot water
- Pure Vanilla Extract
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Cómo preparar Vegan Gingerbread Cut Out Cookies
- Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground allspice, and ½ teaspoon salt.
- In a large bowl, cream together 1 cup vegan shortening and ¾ cup packed brown sugar using a fork or electric mixer until light and fluffy.
- Stir in ½ cup molasses, ¼ cup hot water, and 1 teaspoon vanilla extract with a large spoon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the dough tightly with plastic wrap and chill for at least 2 hours, or preferably up to 4 hours. (Chill dough again between batches)
- On a lightly floured surface, roll out the chilled dough to about ¼ inch thickness.
- Use cookie cutters to cut out desired shapes.
- Transfer cookies to the prepared baking sheets, leaving some space between each cookie.
- Bake for 8-10 minutes, or until edges are lightly firm. Larger cookies may require a couple extra minutes.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Once cool, decorate with your favorite vegan frosting (5 parts powdered sugar to 1 part water, whisk until smooth) or chocolate peanut butter spread.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
18g
Fat
4g
Carbs
3g
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