Yogi Cutout Holiday Cookies

Vegan Gingerbread & Sugar Cookies

We love the holidays at Dallas Yoga Magazine. It’s our favorite time of year to bake goodies for our family and friends. It’s a tradition to bake Gingerbread and Sugar Cookies and then we add love by decorating the cookies with each of our own personal creativity.  We thought we would share with you the best, easiest and fastest recipes we found to make delicious holiday vegan cookies.

You can find these cookie cutters at http://yummiyogi.com/shop/

Gingerbread Cookies

Prep Time: 20 minutes

Bake Time: 10 minutes (longer if you want a crispier cookie)

INGREDIENTS

• 1/4 cup (56g) Vegan Butter
• 1/2 cup (100g) Brown Sugar
• 1/3 cup (100g) Unsulphured Molasses
• 1 Flax Egg
• 1/2 tsp Vanilla Extract
• 2 cups (250g) All Purpose Flour
• 1 tsp Baking Soda
• 1/4 tsp Salt
• 2 tsp Ground Ginger
• 2 tsp Ground Cinnamon
• 1/4 tsp Allspice
• 1/4 tsp Ground Cloves

Frosting:

• 1 cup (120g) Powdered (Icing) Sugar
• 1/2 tsp Vanilla Extract
• 1 Tbsp Soy Milk

Instructions

1. Preheat the oven to 350°F (180°C)
2. Add the vegan butter and brown sugar to an electric mixing bowl and cream together.
3. Prepare your flax “egg” by mixing 1 Tbsp Flaxseed Meal with 3 Tbsp Hot Water and allowing it to sit for a minute.
4. Add the molasses, vanilla and flax egg to the electric mixer and beat together with the vegan butter and brown sugar.
5. Sift the flour into a bowl and add the baking soda, salt, ginger, cinnamon, allspice and cloves and mix together.
6. Add all the dry ingredients into the mixing bowl containing the wet ingredients and mix into a thick batter.
7. Flour a surface and your hands very generously and transfer the cookie dough onto the baking surface. Roll it into a ball, adding flour as needed so it doesn’t stick.
8. Roll out with a rolling pin to around a 1/4 inch thick and cut out some gingerbread men. Dip your cookie cutter in flour each time so it doesn’t stick. Move the gingerbread men to a parchment lined baking tray.
9. Gather the scraps of dough, form into a ball and roll out again, cutting out more men.
10. Don’t be shy to add more flour each time, this dough can be quite sticky, and you need it not to be as you roll it, so add flour as needed. Any excess flour on the gingerbread cookies will bake off.
11. Repeat this process until you have used all the dough.
12. Place into the oven and bake for 15 minutes.
13. After 15 minutes remove from the oven and allow to cool completely before decorating.
14. When you’re ready to decorate, mix the decorating frosting ingredients together. It should be quite thick, but when you stir it into a peak, it should hold it’s shape for a bit before melting back down and should be quite sticky.

Find this delicious recipe and others at:

https://lovingitvegan.com/vegan-gingerbread-cookies/

Sugar Cookies

Prep Time: 10 Minutes 

Bake Time: 7-8 Minutes

INGREDIENTS

• 1 1/2 cups powdered sugar
• 1/8 teaspoon salt
• 1 cup soft but not melted coconut oil
• 1/4 cup unsweetened coconut milk, soymilk, or almond milk
• 1 teaspoon vanilla
• 2 1/2 cups all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 2 cups powdered sugar
• 2 tablespoons coconut, soy, or almond milk
• sprinkles or sanding sugar (optional)

Instructions

1. In a large bowl, beat 1 1/2 cups powdered sugar, 1/8 teaspoon salt, coconut oil, 1/4 cup coconut milk, and 1 teaspoon vanilla with an electric mixer on medium speed to combine.
2. Stir in flour, cornstarch, baking soda and cream of tartar until blended. If dough is too crumbly, add a little more milk until it comes together.
3. Cover and refrigerate at least 2 hours.
4. Preheat oven to 375 degrees F.
5. Line a cookie sheet with parchment paper or lightly grease with cooking spray.
6.  Divide dough in half.
7. Roll each dough half to 1/4 inch thickness on a floured surface and cut out with cookie cutters. Dough may need to warm up a little before it’s easy to roll out.
8. Place shapes on the cookie sheet 2 inches apart.
9. Bake 7-8 minutes until edges just begin to turn golden brown. Cool on a wire rack.
10. To make icing, place powdered sugar and milk in a small bowl. Whisk until smooth. Spread on cooled cookies or use a piping bag to make designs.

Find this delicious recipe and others at:

http://www.yummymummykitchen.com/2012/12/the-best-sugar-cookies-shhhh-theyre.html