Vanillabrite's Delights

Vegan Gingerbread Cookies

1/2 cup sugar
1/2 cup molasses
2 tsp baking soda
1/2 cup shortening
1 egg (I replace this egg with EnerG Egg Replacer)
3 2/3 cups flour
1 Tbs pumpkin pie spice (I use 1 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp allspice and a pinch of cloves)
1/4 tsp salt

1. Preheat oven to 350F.

2. In a LARGE saucepan, bring the molasses and sugar to a boil. Remove from the heat and add the baking soda. Add shortening to the mixture, stirring until melted. (Just try and refrain yourself at this point from devouring this DELICIOUS mess! Utter bliss.) Stir in the egg replacer, add flour, spice and salt.

3. Transfer to a work surface and knead the dough until smooth. Divide the dough in half, and roll it out on parchement paper to 1/4″ thickness. Cut to desired shapes, transfer to a baking sheet and bake for 15-20 minutes, or until golden brown and puffy.

4. When cool, decorate with my Vanilla Icing recipe and decorate your heart out.

*Veganized from the M&M chocolate candies Holiday Mix gingerbread recipe

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