Ingredients Serves 4 - 6
- 2 1/4 cup all-purpose flour
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 3/4 cup brown sugar
- 1 tbsp ground flax seeds
- 6 oz/200 g vegan butter
- 2 tbsp molasses or maple syrup
In a bowl combine 2 1/4 cup of flour, 1 tablespoon of ground ginger, 1 teaspoon of ground cinnamon, 1/2 teaspoon of baking soda and 3/4 cup of brown sugar.
Prepare a flax egg. Combine 1 tablespoon of ground flaxseed with 3 tablespoons of water. Whisk these together in a bowl and set aside to thicken (for about 10 minutes).
Melt 7 oz/200 g fatty vegan butter, like Earth Balance.
Add flax egg, melted vegan butter and 2 tablespoons of molasses or mapple syrup into a bowl with dry ingredients. Stir well and knead into a ball shape. Place the dough into a freezer for 10-15 minutes.
Carefully roll out dough onto a flat surface to 1/8- to 1/4-inch in thickness. Cut out desired shapes with cookie cutters.
Carefully transfer the cookies to a lined with parchment paper baking sheet.
Place into preheated to 350 F/180 C degrees oven. Bake for 12-15 minutes. Let sit on a baking sheet for 10 minutes to cool and firm up, then transfer to a cooling rack.
Once the cookies are cooled, decorate them with royal icing. For vegan royal icing I mixed 1 cup of powdered sugar with 2 tablespoons of almond milk and 2 teaspoons of corn (or agave) syrup. If desired, use food coloring.