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About this Recipe
Hi! Now there two kinds of people, the ones that love some good gingerbread for xmas time and the ones who prefer vanilla/sugar cookies ! XD They are lightly crispy on the edges and super soft on the inside. This recipe can also be used as a basic gingerbread recipe, which can be varied with some chocolate, flavours & toppings of your choice! Give it a try 🙂 Enjoy!
- 250g flour
- 100g brown sugar
- 45g vegan butter
- 2 tsp baking soda/1 tsp baking soda
- 80g beet syrup
- 1-2 tbsp water/plantmilk
- 1 tbsp linseeds
- 3 tsp gingerbread spice
- a pinch of salt
- (opt.) some vanilla
- 20g powdered sugar +
2 tsp lemon juice
- a few sprinkles
- some chocolate
I replace the egg with some more water and line seeds. You could also use chia seeds or apple sauce. Instead of beet syrup you could also use maple syrup, date syrup etc.
I personally prefer them soft and juicy that’s why I do not bake for long. If you would like them a bit crispy, just put it in the oven for a bit longer.
Step by Step Instructions
Mix the lineseeds with 3 tbsp hot water in a mug and let it sit. Preheat the oven on 180°C.
Knead all the ingredients for the cookie dough in a mixing bowl to form a dough. Then place in the fridge for an hour.
Roll out the cooled dough on a floured work surface approx. 5-6mm thick and cut out about 25 cookies.
Place on a baking tray lined with baking paper. Put it in the oven at 180*C for 10 – 18 minutes till slightly brown on the edges.
Now decorate your cookies as you like, let them dry for 5 minutes & you’re done 🙂