Christmas Cookies: Crispy Gingerbread

Gingerbread Ingredients:

• 1/2 cup Crisco (or any other vegan shortening) - plus extra for greasing

• 1/2 cup sugar

• 1/2 cup molasses

• 2 Tbsp water

• 3 cup flour

• 1 tsp cinnamon

• 1 tsp ginger

• 1/2 tsp salt

Royal Icing Ingredients:

• 2 cups powdered sugar

• 2 Tbsp light corn syrup or agave (or maple syrup, but this will yield an off-white icing)

• 3 Tbsp oat milk (or water)

• 1/2 tsp vanilla (optional, as it will also yield a slightly off-while icing)

• 1/2 tsp cream of tartar

• 1 tsp corn starch

Instructions:

1. In the bowl of a standing mixer, cream together Crisco, sugar, molasses, and water until well combined.

2. Gradually mix in flour, cinnamon, ginger, and salt until well combined.

3. Using clean hands, form your dough into a ball (If your dough is still too powdery to do this, add a tad more water and knead it in). Wrap dough ball in plastic wrap and chill in the fridge for 1 hour.

4. Meanwhile, preheat your oven to 350 degrees Fahrenheit and thoroughly grease your gingerbread mold (I used a cast iron one, but there are many different kinds (make sure you read the greasing instructions on them… The oven temp and cook time might also differ, so make sure you read it.) You can also just use a plain cookie sheet! Just make sure you thoroughly grease that too.

5. Pinch off pieces of dough and press them into your mold. Using a sharp knife, pare off excess dough until the dough is flush with the mold. Repeat until the mold is filled.

6. Bake for 25 minutes (or however long your mold’s instructions say).

7. Remove from oven and let cool in the mold for 10-15 min, and then carefully removed each gingerbread piece from the mold using a knife. Place each piece on a cooling rack and re-grease your mold.

8. Being extra careful not to burn your fingers, fill your mold up with dough again, paring the excess dough (I had to use my mold twice to make a full gingerbread house. Some molds may differ). Bake again for 25 min and repeat the previous instructions in #7.

   • IF NOT USING A MOLD: Using a heavy rolling pin, roll out your dough on a well floured surface until it is 1/8-inch thick and cut into shapes. Place each piece on your greased cookie sheets on your greased cookie sheet(s). Bake for 10 until browned, and cool on a cooling rack.

9. To make the icing, mix all icing ingredients together in a large bowl until homogeneous. If too thick, add more water or oat milk. If too thin, add more powdered sugar.

10. When your gingerbread pieces are completely cool, stick them together with your icing to make a house! Then go crazy decorating with all of your favorite vegan candies :)

11. Have fun!