Easy Holiday Gingerbread Cookies with Glaze
Soft and chewy gingerbread cookies with warm holiday spices and a light glaze on top. These festive cookies are perfect for rolling, cutting, and decorating. Kid-friendly, giftable, and a must for the holiday table.
Ingredients
Flax Egg
- 1 tbsp ground flax
- 3 tbsp water
Remainder of Cookie Base
- 2 ¼ cups all-purpose flour
- 1 cup brown sugar packed
- 1 tbsp ground ginger
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- ¾ cup vegan butter melted
- ¼ cup molasses
- ¼ cup soy milk
Frosting
- 2 cups powdered sugar
- 2 tsp corn syrup
- ½ tsp vanilla extract
- 3-5 tbsp soy milk (I use 5 tbsp for a perfectly dippable frosting. Use less if decorating via piping)
- pinch salt
- sprinkles or sugar (totally optional, for garnish)
Instructions
- To a small bowl, add the water and ground flax and stir to combine. Let sit.
- Meanwhile, to a large mixing bowl, add in the flour, brown sugar, ginger, baking powder, cinnamon, cloves and nutmeg and whisk well.
- Now, making a well in the dry ingredients bowl, add in the flax egg, vegan butter, soy milk and molasses. Beat with an electric mixer until well combined. Cover and transfer the dough to the refrigerator to chill for atleast one hour. The dough will begin to firm up.
- Preheat oven to 350℉.
- Prepare two cookie sheets with parchment paper or silicone liners.
- Roll out the chilled dough on a floured surface, using a lightly floured rolling pin. You want the cookies to be about 1/4" thick. Now, cut out your cookies using your preferred cookie cutters. Alternatively, if you do not have cookie cutters, feel free to use the rim of a water glass.
- Place your shaped cookies onto the lined baking sheet and place on the middle rack of your oven. Bake for 10 minutes and then transfer to a wire cooling rack to cool before decorating. Note on baking time: You should pull these from the oven just as the edges start to set. Gingerbread firms up as it cools, so slightly underbaking gives that perfect chew.
- While waiting for the cookies to cool, prepare your frosting.
- Add your powdered sugar, corn syrup, vanilla and salt to a medium bowl along with 1 ½ tbsp of soy milk. Beat with an electric mixer, adding just a touch more soy milk (as needed) while you continue to mix the ingredients. I usually use about 5 tbsp soy milk in total. Be careful not to add too much at once, as the consistency of the icing changes quickly. Please note that I like to dip my cookies in icing, so I prefer a lighter consistency of frosting. Should you wish to pipe on the frosting, you will probably only need approximately 3 tbsp of soy milk in total.
- When the cookies have cooled, either carefully dip the cookies in the frosting OR pipe on to frost. The frosting will set quickly and the cookies should be ready to enjoy about half an hour after frosting.
Notes
Storage I recommend storing these cookies in an airtight container in the fridge after baking and frosting. They usually keep for just about 2 weeks, making them perfect to have on hand for unexpected holiday visitors or just as a make-ahead snack for the holidays.
A Note on Dipping Cookies I prefer to glaze my cookies by dipping them in the frosting. To do this, you need to make sure your cookies are cooled and set. Then, gently dunk them (face down) into the glaze. I twirl them around as I lift the cookie back up to let the glaze slowly settle evenly across the cookie. Then, set back on my cooling rack for the glaze to set. Cookies are delicate, so handle with care!
If you prefer to pipe the frosting on, just reduce the soy milk used in the glaze so you have a more firm frosting to work with. Alternatively, you can also brush the glaze on with a spatula or basting brush.
Tried this recipe?Please leave a review!!
