Gingerbread Cookie Recipe | Vegan | The Vegan Zombie

Gingerbread Cookie Recipe | Vegan | The Vegan Zombie

cooking with the vegan zombie welcome back to another holiday episode of cooking with the vegan zombie tonight’s agenda gingerbread cookies let’s go over the ingredients we’re going to need for tonight a half a cup of Earth Balance natural buttery spread make sure it’s soft for you to work with got a half a cup of maple syrup a half a cup of mosis a teaspoon of cinnamon teaspoon of Ginger a teaspoon of all spice half a teaspoon of ground cloves 1 teaspoon of baking soda a teaspoon of vinegar 2 and 1/2 to three cups of unbleached white flour and some cookie cutters and for all you gluten freebies out there I actually tested it with white rice flour instead of uh unbleached flour and it seems to work pretty good because I can handle the gluten I kind of use the white flour but if you want to try it out use this white rice flour it’s gluten-free and it’s go vegan so we’re going to start with mixing our wet ingredients together first we got the butter we got maple syrup and the Molasses we’ll cream this together when we start mixing the dry ingredients We’ll add all of them together to the flour I’m going to put the baking soda in first there’s one teaspoon We’ll add all the rest of the dry ingredients whisk it together and that’s ready now we’ll just add a teaspoon of vinegar to the wet ingredients mix that in all right so we’ll add the wet ingredients to the dry ingredients you want to just form of dough ball you don’t want to over mix it just kind of keep going real light on the sides pulling it into the middle till a nice little dough forms look at that just like magic it just happens it was a big thing of flour and now it’s turned into gingerbread it’s a little too wet so I’m going to add about 1/4 cup of flour to this mixture so this is the consistency we’re looking for kind of a big dough ball a little moist but not falling apart and all we need to do now is put it in a bag and flatten it out and then stick it in the fridge so while our gingerbread is in the fridge Cooling off we’re going to make our icing now we want a good stiff icing so I’m going to mix a little bit of the Earth Balance buttery spread with a little bit of the Earth Balance shortening we’re going to do 2 tablespoons of each going to add a teaspoon of vanilla then we’re just going to mix this all together now we just have to start adding some of our powdered sugar I’m going to add it 1/2 cup at a time cuz you want a good stiff frosting for these G gingerbread monsters is it worked it let me work it put flour down flipping in you want to just keep mixing and adding a little bit of powdered sugar at a time until it gets to a nice stiff consistency not gooey and not too dry um we’re about there right now actually all right our gingerbread dough has been fully cooled and it’s ready to rock so we’re going to take it out of this bag plop it on with some parchment paper and Roll It Roll to about a/4 of an inch thick and then you got to find Cookie Cutters now you’re probably wondering where does a guy like me find Cookie Cutters in a post-apocalyptic World well I rummaged around some houses and I imagine to find a moose a tree of the Christmas variety a star a guy could be a zombie I don’t know and a moon we got a moose a tree and a star in the first round then you just got to pick up the scrap dough and roll it out again for round two no just a little tip if the dough ends up getting a little too sticky and tough to work with add another tablespoon of flour Pat it down it’ll work really well for you so you know what I ended up making I went with a star a mousse a tree and Two Moons just like Tatooine got the oven preheated at 375° it only takes 5 minutes to cook these bad boys let’s pop it in and count all right so my last batch is in the oven I got a big plate of cookies right now to work with all I got to do is Frost them up how do you frost them up I’m going to show you a little trick if you don’t have your own Piping Bag I left mine at my other safe house we’re just going to take our icing stuff it in this little bag now we’re just going to take a little corner off squeeze it down burp it if you will you guys are probably so much better at this than I am okay so I’m not the best artist but they do taste good M so there you have it folks really easy to delicious gingerbread cookie recipe that you could bring to a holiday party near you of course I’ll be eating them by myself but that’s all right more cookies for me you know so don’t forget to subscribe to our YouTube page friend us on Facebook or go to the vegan zombie.com or you can do all three as for me I’m going to go try to decode more of that book and find out what recipes are hiding underneath those [Music] words really a bread [Music] knife do not take me as some conjur of cheap tricks I’m not here to rob you but but I wasn’t listening

Another holiday episode. Vegan gingerbread cookies are easy to make and so good.
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Gingerbread Cookies
½ cup vegan buttery spread i.e. Earth Balance Buttery spread
½ cup maple syrup
½ cup molasses
1 tsp cinnamon
1 tsp ginger
1 tsp all spice
½ tsp cloves ground
1 tsp baking soda
1 tsp vinegar
2 ½ to 3 cups flour unbleached

1. In mixing bowl add room temperature Earth Balance, maple syrup, molasses and vinegar. Mix it all together.
2. In separate mixing bowl, add baking soda, cinnamon, ginger, all spice, cloves, baking soda and flour. Whisk it all together.
3. Add the wet ingredients to the dry ingredients. Mix it all together until it forms a dough ball. If dough is too wet add about ¼ cup of flour. Transfer to a plastic baggie and place in refrigerator.
4. Remove from refrigerator and place on parchment paper. Roll it out with rolling pin, about 1/4″ thick.
5. Pre-heat oven to 375 degrees.
6. Use cookie cutters to shape your cookies. Place them on parchment paper lined cookie sheet. Put in oven and let bake for 5 min.
7. Remove from oven and let them cool off.

Icing
2 Tbs vegan buttery spread i.e. Earth Balance Buttery spread
2 Tbs vegan shortening i.e. Earth Balance Shortening
1 tsp vanilla extract
1 to 1 ½ cup confectioners sugar

1. Add buttery spread shortening and vanilla extract to mixing bowl. Mix it together.
2. Add ½ cup confectioners sugar and mix in. keep adding sugar until you get a stiff consistency.
3. Place icing in frosting bag. You can also use a plastic baggy and cut a small hole in the corner of bag for frosting to come out of. Squeeze icing on to cookie and decorate to your liking or use knife to spread icing on cookie.