Sunday, December 12, 2010

Vegan gingerbread fatties

Every year I make gingerbread cookies. This is the 1st year I made a vegan version. I only needed to replace 1 egg with egg replacer and butter with earth balance and viola Vegan Gingerbread Fatties. I had my friend June do a blind taste test with a vegan cookie and a non-vegan cookie, made from the same recipe. My recipe was mentioned as tasting 'cleaner'. I'll take it!

Vegan Gingerbread Fatties
3 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

Cooking 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
4 cups

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.)

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