• Sumo

Spicy-sweet these delicious morsels will warm your heart, mouth and stomach. The fresh ginger gives each cookie a bit of a kick that you’re sure to enjoy!

 

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Rating: 41

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Prep Time: 2 hours, 10 minutes

Cook Time: 15 minutes

Total Time: 2 hours, 25 minutes

24 Cookies

115

3

Ingredients

  • 2 1/2 Cups Whole Wheat Pastry Flour
  • 1 Teaspoon Baking Soda
  • 1 Tablespoon Fresh Ginger, minced
  • 1 Teaspoon Cinnamon
  • 1 Teaspoon Allspice
  • Pinch of Salt
  • 3oz Vegan Margarine
  • 2/3 Cup Dark Brown Sugar
  • 1 Teaspoon Vanilla Extract
  • 1 Tablespoon Egg Replacer + 2 tablespoons water, whisked together
  • 1/3 Cup Molasses
  • 1/4 Cup Powdered Sugar
  • 1/4 Teaspoon Arrowroot Powder

Instructions

  1. Preheat the oven to 350?F and line two baking sheets with parchment paper.
  2. In a medium bowl combine the flour, baking soda, ginger, cinnamon, allspice and sat.
  3. In a large bowl cream together the margarine, sugar and vanilla until smooth, then add the egg replacer mixture and molasses and beat until smooth. Add in the flour mixture and mix until a soft dough forms, then wrap the dough in plastic wrap and chill for 2 hours.
  4. Remove the dough from the refrigerator and place between two sheets of parchment paper. Roll out until 1/4 inch thick, then cut with cookie cutters into desired shapes and transfer to the baking sheet.
  5. Bake for 10-12 minutes or until edges begin to brown, then cool.
  6. In a small bowl whisk together the powdered sugar, arrowroot powder and 2 tablespoons of water. Transfer to a pastry bag or spread onto the cookies as desired; let set for 30 minutes.
  7. Serve and enjoy!

http://vegonline.org/vegetarian-recipes/spicy-gingerbread-cookies-recipe/