Gingerbread Cookies
Summary
Yield: About 3 dozen cookies
Prep: 20 minutes / Chill: 3 hours / Bake: 13 minutes / Total time: 3.5 hours
Ingredients
60g (1/4 cups) thawed Zero Egg Liquid
360g (3 cups) all-purpose flour, lightly spooned and levelled
5g (1 tsp) baking soda
2g (3/4 tsp) cinnamon
2g (3/4 tsp) ground ginger
1.2g (1/2 tsp) ground allspice
1.2g (1/2 tsp) ground cloves
141g (10 Tbsp) unsalted butter, room temperature + 3g (1/2 tsp) salt. Alternative: 141g (10 Tbsp) vegan butter, room temperature + 1.5g (1.4 tsp) salt
107g (1/2 cup) brown sugar, packed
226g (2/3 cup) unsulfured molasses
Preparation
In medium bowl, sift together flour, soda, salt, and spices. Set aside.
In bowl of stand mixer fitted with paddle attachment, cream together butter, and brown sugar until well combined and fluffy, about 30 seconds. Gradually add room temperature Zero Egg Liquid and beat until fluffy. On medium, beat in molasses and scrape down sides of the bowl.
Add sifted dry ingredients and beat on lowest speed only until combined. Scrape down paddle and bowl, then mix 5 seconds more to fully incorporate.
Divide dough into 2 discs. Wrap each in plastic wrap. Refrigerate until chilled and firm, at least 3 hours and up to 2 days.
Preheat oven to 350°F (176°C). Line 2 cookie sheets with parchment paper.
For each disk of dough: roll out on a well-floured cutting board until about 1/8 inch thick, ensuring dough doesn’t stick during rolling. Cut out shapes with cookie cutters. Transfer to lined cookie sheets, spacing at least 1 inch apart. Gather scraps together and chill briefly before rolling out again.
Bake cookies 11 - 13 minutes or until edges of cookies begin to brown.
Decorate with royal icing if desired.
Vegan Royal Icing
Summary
Yield: About 1.5 cups
Prep: 8 minutes
Ingredients
60g (1/4 cup) aquafaba, cold (brine drained from a can of chickpeas)
285g (2.5 cups) powdered sugar
0.5g (1/8 tsp) cream of tartar
2.5g (1/2 tsp) vanilla
Preparation
In bowl of a stand mixer fitted with whisk attachment, beat aquafaba on high speed until foamy. Add cream of tartar. Continue to beat on high until aquafaba reaches firm peaks.
Add powdered sugar spoonful by spoonful while beating on medium speed.
Add vanilla. Scrape down sides of bowl and beat on medium-high for 2 minutes.
Decoratively pipe icing onto cookies as desired or use to attach sprinkles, nuts etc. Icing will dry hard in about 1 hour.
To store, adhere plastic wrap to surface of icing in a covered container to prevent drying. Store at room temperature up to 2 days.