Vegan Gingerbread Cookies

Gingerbread cookies can be synonymous to Christmas indulgences, as it is unimaginable to get by the winters without these crumbly cookies that are made with sugar and spice and everything nice!😉
Soft centres, crisp edges, filled with warms spices and topped with a sugar glaze – these holiday treats are fun to make and best relished when dunked into a glass of milk!

INGREDIENTS:-

• 2 cups all-purpose flour
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/4 tsp ground allspice
• 1tsp vanilla extract
• 3/4 tsp baking soda
• 1/2 cup coconut sugar
• 1/2 cup molasses
• 1/2 cup vegan butter

(For the icing)

• 3/4 cup powdered sugar
• 2 tbsp plant-based milk

INSTRUCTIONS:-

1. In a large bowl, combine butter, sugar, molasses and vanilla extract. Using a hand mixer or a stand mixer, beat until light and fluffy.
2. Sift in the flour, ginger, cinnamon, cloves, nutmeg, allspice and baking soda. Fold the mixture until evenly combined to form a sticky dough.
3. Cover the bowl with a wrap and chill in the refrigerator for about 2 hours.
4. Roll the dough out on a lightly floured surface and flatten it to a sheet of 1/4 inch thickness.
5. Cut the dough into desired shapes using a cookie cutter. (Dip the cookie cutter in flour to avoid it from sticking to the dough.)
6. Place them on a prepared baking sheet and bake in a preheated oven at 350 degrees F for 10-12 minutes.
7. Leave the cookies to cool on the trays for about 5 minutes before transferring them to a wire rack to cool completely.
8. Prepare the icing by whisking the sugar and milk together. Transfer to a piping bag.
9. Decorate the cookies with the icing. Allow the icing to harden on the cookies before serving.