1. Cut the 12 tablespoons (¾ cup) of vegan buttery sticks into small cubes and put them on a small plate or in a little bowl, set aside.
2. Measure out flour into a large bowl. Using a fork or a whisk, mix in the ground spices: cinnamon, ginger, nutmeg, pumpkin pie spice (or cloves), baking soda, and salt.
3. In a small cup, mix ground flaxseed and water. Set aside to “gel” for 5 to 10 minutes.
4. In a second large bowl, add brown sugar and room temperature cubed butter. Using a handheld electric mixer or stand mixer, beat together until creamy and fluffed.
5. Using a rubber spatula, scrape around the bowl, making sure the beaten butter and sugar are thoroughly combined.
6. Add flax egg, golden syrup, molasses, and vanilla extract to the butter-sugar mix, and using a handheld or stand mixer, beat together at medium speed until smooth. Use a rubber spatula to make sure it’s all combined.
7. Gradually add flour-spices mixture into the sugar-butter mix at low speed. Make sure to pause often to scrape the mix, making sure no large flour patches remain.
8. Once the dough appears thick and sandy, divide it into two portions using your hands. Wrap each in plastic wrap and chill in the fridge for 1 hour.
9. After an hour, remove from the fridge and let sit at room temperature for 10 minutes.
10. Preheat the oven to 350 (or 340 if using high heat gas-cooking ovens). Line baking trays with oven-safe parchment paper.
11. Spread flour on a clean surface and lightly flour a rolling pin.
12. Roll out the dough onto the floured surface until it’s about 1/4 inch thick, cut with cookie shapes of choice, and gently move them onto a parchment paper-lined baking tray. For tips, check out this guide.
13. Sprinkle cookies with the turbinado sugar-cinnamon mixture (or vegan sprinkles or non-dairy chocolate chips) before putting them in the oven.
14. Bake for 8 - 10 minutes; check cookies at 8 minutes to ensure they don’t burn. The cookies will be soft and puffy on the tray with some “bounce” when you gently poke them. You can also use a knife to gently lift the bottom edge to see if they’re firm.
15. Let cookies cool on the tray for 5 minutes. You’ll notice they firm up quickly. Gently shift them to a cooling rack to let them cool fully.
16. If decorating the cookies with handmade icing, wait until they’re completely cooled.
17. Store cookies in a tight container or tin for up to five days (if they last that long!)
If you bake up a batch of these McGonagall-approved gingerbread cut-out cookies, be sure to tag us on social! We’d LOVE to see your yummy creations.
Written by Victoria Tomis.
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