Gluten-free + Dairy-free Gingerbread Cookies with Cinnamon Icing

Ingredients:

Gingerbread cookies:

3/4 cup vegan butter, cut into cubes (I used Miyokos salted European style)

2/3 cup brown sugar

1/2 cup molasses

1 egg

1 tsp vanilla bean paste or 2 tsp vanilla extract

3 1/2 cups gluten-free all-purpose flour (I used Bobs Red Mill)

1 tbsp cinnamon

1 tbsp ground ginger

1 tsp baking soda

1 tsp sea salt

Cinnamon Maple Icing:

2 cups powdered sugar

1/2 tsp cinnamon

1 tbsp maple syrup

3 tbsp nut milk

In a stand mixer (or a bowl and hand mixer), mix the butter and sugar until it is creamy, about 3 minutes. Add the molasses, egg, and vanilla bean paste and mix until combined. Add the flour, spices, baking soda, and salt and mix until a dough forms and all ingredients are incorporated.

Place the dough on a sheet of parchment paper that’s been lightly dusted with GF flour. Place another sheet of parchment paper on top and, using a rolling pin, and roll the dough out until it is about 1/2 inch thick. Take the top sheet of parchment paper off and use cookie cutters to cut out shaped. Place the cut out cookies onto a few parchment paper lined baking sheets, cover, and place in fridge for 1.5-2 hours until completely chilled. This is essential, it helps the cookies keep their shape and not spread while they bake.

Preheat the oven to 350°F. Make sure the cookies aren’t too close together on the baking sheet then bake for 8-12 minutes, depending on the size of your cookies. You want the cookies to feel firm around the edges but still soft in the centers.

Let the cookies cool for a few minutes on the baking sheet then transfer to a wire cooking rack and let completely cool.

While the cookies are cooling prepare your icing. Combine the powdered sugar, sea salt, cinnamon, maple syrup, and milk and whisk to combine. Add more milk if you want the icing to be thinner.

Once the cookies have cooled, decorate with icing. Let the icing set for about 15 minutes then enjoy!