What could be more festive than gingerbread?! After all, is it even possible to do some Christmas baking without resorting to gingerbread cookies…?
Even though I make gingerbread every single year (it is one of my favourite festive treats!), I have never added my recipe to the blog. So, time to rectify that – here is my very own Gingerbread Cookies recipe, complete with vegan royal icing!
I have to pay credit and love to my amazing friend, Ruth, in this post. Ruth is one of my dearest and most precious friends, and one of the warmest, kindest people I know. She also happens to be a baking extraordinaire.
Among other things, she taught me how to be fearless, how to follow my dreams, and now how to ice these cookies…
I always thought that I couldn’t ice, but then Ruth took time and patience (and a few hours over endless coffees!) to teach me how. And, would you believe it, these are my first ever iced gingerbread cookies…
Anyway, the boys were thrilled with these cookies! They didn’t mind about the little blemishes on them (my first time icing is definitely not flawless!), and adored the owls in particular.
Plus, they contained lots of goodness, thanks to the rye flour and the blackstrap molasses.
I love that this recipe is completely vegan – and that the icing is made with aquafaba. However, I promise that no one would ever guess. Your secret is safe with me…
Gingerbread With Vegan Royal Icing
- Creates one batch of gingerbread –
- 4 tbsp vegan butter
- 2 tbsp blackstrap molasses
- 4 tbsp aquafaba
- 2-3 tbsp coconut milk
- 1/2 tsp vanilla paste
- 2 1/4 cup flour (I used a mixture of white spelt flour and rye flour)
- 1/2 cup plus 1 tbsp coconut sugar
- 1/2 tsp bicarbonate soda
- 1 tsp cinnamon (or more, to taste)
- 1 tsp ginger (or more, to taste)
- Pinch All Spice
- Pinch salt
- For the royal icing –
- 1/2 cup aquafaba (chickpea brine)
- 5-6 cups icing sugar, sifted
- 1 tsp vanilla paste
- For the natural colourings, I used Raw Nice powders (blue spirulina, pitaya for the pink and Dunaliella Salina for the orange)
- Preheat your oven to 180C, then line two to three cookies sheets with baking paper.
- Place the butter and molasses into a saucepan and gently melt, stirring smooth. Whisk in the aquafaba and vanilla and set aside to cool.
- Stir together the flour, coconut sugar, bicarbonate, spices and salt. Fold in the molasses mixture and, using your hands, knead together to a smooth dough. If the dough is a little dry, add in the coconut milk.
- Roll out the dough between two sheets of baking paper, then cut into your desired shapes.
- Place in the oven to bake for 10-12 minutes, or until golden. Leave to cool completely.
- In the meantime, make your royal icing. Beat the aquafaba for a few minutes until foamy and forming soft peaks. Add in the icing sugar and vanilla, one cup at a time, beating well between each addition. Add the icing sugar until you achieve the consistency you desired.
- Add colourings into your icing, if using, then pipe onto the cooled gingerbread cookies. Eat or store in an airtight container.