For your holiday: Vegan Gingerbread Cookies

We started our holiday baking spree!!!  Even though most Christians in Egypt celebrate Christmas on January 7 (because they are of the Orthodox variety), we usually celebrate on December 25.  (But that doesn’t keep us from prolonging our festivities all the way up until the 7th!!)  So, we are going to share some of our delicious holiday favorites!!

Makes between 8 and 10 dozen cookies, depending on the size of your cutters.


(For the cookies)

⅞ cup vegetable oil (we used canola)
1 ½ cups sugar
2 tablespoons of cornstarch mixed with 2 tablespoons of water
1 tablespoon water
2 tablespoons maple syrup
½ teaspoon salt
3 ¼ cup all-purpose flour
2 teaspoons baking soda
1 teaspoon ginger
¼ teaspoon ground cloves
1 teaspoon nutmeg

(For the icing:)

2 cups confectioner’s sugar (powdered sugar)
1/4 cup water
2 teaspoons cornstarch
food coloring of your choice
any other toppings of your choice

1.  Mix oil and sugar with a whisk.

2.  Add the cornstarch mix and beat well.
3.  Add the water and syrup.

4.  Sift the dry ingredients together and add to the creamed mixture.

5.  Mix well, cover with plastic wrap and chill at least 1 hour.

6.  Prepare a floured surface and roll out the dough to ¼ inch thick.  Cut with cookie cutters.

7.  Bake on an ungreased cookie sheet at 375 degrees F (190 degrees C) (or gas mark 4) for 8 to 10 minutes.  Cool.

8.  Mix the icing ingredients together.  You may want to adjust the texture.  Add more water for a thinner icing or add more sugar for a thicker icing.  Add colors as you like.  As you can see, we used red and green and left one without color (white).  We also used chocolate chips and decorative edible balls.  Be creative!

Nutrition Information (for 1 cookie of 48):

Calories: 96; Fat: 4 g; Cholesterol: 0 g; Carbohydrates: 14 g; Fiber: 0 g; Protein: 1 g

Alf Hana and Happy Holidays!!!


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