Vegan Gingerbread Cookies with Key Lime Frosting
I am getting really busy before Christmas time. Lots of shopping, wrapping, baking,.
I am not the odd one, just doing the same as the others do. I did the last post was the mince pies. Today, I will make this rich Vegan Gingerbread Cookies with Key Lime Frosting to fill up some of the present bags for our friend’s children.
Gingerbread cookie will be welcoming the children all the time, probably the most popular holiday cookies.
I must say, this recipe is less fat, less sugar (if you can reduce more the quantity of sugar). And I use the molasses syrup to make it richer, accompany with all the spices. But it won’t overpower for the children.
About the icing, people like to mix the icing sugar with egg whites to make a paste. But, today I like to mix the sugar with just key lime juice, the taste is so much fresher without the egg whites. Recommend you guy can try it.
I think I could make a bit more artist look icing on the cookies, but I have no time to do the details. Instead, I just spoon the icing over the gingerbread cookies and sprinkle with some festival hundreds and thousands. Wish they don’t mind!
Vegan Gingerbread Cookies with Key Lime FrostingIngredient:
For the cookies:
- 2 cups All-purpose flour/ plain flour
- 1 tsp Baking powder
- 1/4 tsp Bicarbonate of soda
- 1/2 tsp Pink Himalayan sea salt
- 1/2 tsp Ground nutmeg
- 1/2 tsp Ground cloves
- 1 tsp Ground cinnamon
- 1 tsp Ground Ginger
- 1/4 cup Oil
- 1/4 cup Molasses
- 1/4 cup Nut milk (any of your choices)
- 1/2- 3/4 cup Dark Brown undefined sugar
- Mix all the dry ingredients in a mixing bowl, add in the vegetable oil and molasses sugar.
- Use a spatula to fold until all come together, and use hands to gather all into a dough. Wrap with a piece of cling film and chill in the fridge for at lease 1/2 hour before roll out.
- Preheat the oven to 350°F/ 180°C/160°C fan oven.
- Sprinkle some flour on the table, roll out the gingerbread dough about the thickness that you like. Use a Christmas cookie cutter to cut all the biscuits out. Lay on a lined baking tray.
- Transfer the baking tray in the hot oven and bake for around 12 to 15 minutes until golden brown and crunchy.
- Let them cool on a wire rack completely before icing.
For the Frosting/ icing:
- 1 cup Powdered sugar/ icing sugar
- 1 tbsp Fresh Lime juice
- Pinch of sea salt
- Some Festival Hundreds and Thousands
- Mix the icing sugar, lime juice and a pinch of sea salt together, perfectly not too runny, nor too thick. Adjust with some water, if too thick.
- You can use a piping bag to decorate cookies. But I am too busy and too lazy to do the fancy work, I just spoon some icing on the cookies and sprinkle with some festival hundreds and thousands.