Vegan Gingerbread Fatties
Ingredients3 1/2 c. Unsifted all-purpose flour 1 1/2 Tsp. Ground ginger
1 1/2 Tsp. Cinnamon
1 Tsp. Baking soda
1 Tsp. Ground cloves
1/4 Tsp. Salt
1/2 c. Butter, softened(I replaced with Earth Balance)
3/4 c. Sugar
1 Egg (I used egg replacer)
3/4 c. Light molasses
1 Tsp. Grated lemon rind
Decorations as desired
DirectionsCooking time: 7 to 10 minutes
1. Measure 3 1/2 cups flour; sift together with spices, baking soda and salt; set aside. Beat butter with an electric mixer in a large bowl until smooth. Add sugar and mix on high speed until light and fluffy, 2 minutes. Add egg and mix well. Stop the mixer and add molasses and lemon rind. Mix on low speed to combine. Stir in dry ingredients with a wooden spoon.
2. Divide dough into four parts. Wrap each one separately in plastic wrap and refrigerate 2 hours or overnight.
3. Heat oven to 375 degrees. Lightly grease baking sheets.
4. Remove one piece of dough from the refrigerator at a time. Roll the well-chilled dough on a floured board or between sheets of waxed paper to a 1/8-inch thickness. Cut out with cookie cutters and carefully transfer to prepared baking sheets, leaving 1-inch between each cookie.
5. Bake just until the cookies are lightly browned and set, 7 to 10 minutes. Do not over bake. Transfer from baking sheets to a wire rack and cool completely before decorating. Decorate as desired. Store in airtight containers.
I used Martha Stewart basic buttercream recipe for the frosting
3 sticks unsalted butter, softened (I used earth balance)
1 pound confectioners’ sugar, sifted
1/2 teaspoon pure vanilla extract
Vanilla soy milk (add, for more moist frosting)
Food coloring (optional)
1. Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high).
2. Add vanilla, and beat until buttercream is smooth. Use immediately, or cover and refrigerate for up to 3 days. (If refrigerated before using, bring to room temperature, and beat on low speed until smooth.)
My friends Allison, Allison's mom, June and my sister joined me for cookie-making. We had a lot of fun!