Gingerbread Snowflake Cookies

36 Cookies
2 hr 20 min

These GingerBread cookies ❄️ have been a complete success !


They are very easy to make and so delicious πŸ˜‹ plus you will have a lot of fun baking with family and friends . They are also a great option if you want to give as a gift πŸ’.


I chose the snowflake shape , but feel free to use any shape you like ! One important tip is to put the butter in the freezer for 30 minutes before starting the recipe , that will help you to avoid the dough melting quickly while you cut the cookies .


The recipe shared is vegan but for the non vegan recipe you just have to change the following ingredients :


Vegan butter by normal butter

Vegan yolk/whites by normal eggs


I hope you enjoy it!


Please visit and follow my instagram profile for more delicious recipes: https://www.instagram.com/cynthia_homemade


Happy baking !



Cynthia

@cynthia_homemade



Check the tips at the end :)

Beautiful and delicious

Great to give as a gift too!

Wonderful baking activity for family and friends

Gingerbread Snowflake Cookies

Recipe details

  • 36  Cookies
  • Prep time: 20 Minutes Cook time: 2 Hours Total time: 2 hr 20 min
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Ingredients

Cookies

  • 380 g plain flour, plus extra for dusting
  • 1 1/2 tbsp ground ginger
  • 1 tsp mixed spice
  • 1 tsp bicarbonate of soda
  • 100 grs brown sugar
  • 150 grs golden syrup
  • 150 grs vegan butter
  • 1 pinch sea salt
  • 1 vegan egg yolk ( I used egg replacement )

Icing

  • 240 grs icing sugar
  • 1 vegan egg white ( I used egg replacement )
  • 1/2 tsp lemon juice

Instructions

For the cookies

Preheat oven to 180 C. Line 2 baking trays with baking paper and set aside
Place all biscuits ingredients in a mixer and mix until well combined
Knead the dough with the mixer for 1 minute
'Transfer the gingerbread dough onto a floured surface and knead into a ball. Place dough into a large bowl and cover with plastic warp. Place dough into the refrigerator to fill for 1 hour
Roll out the chilled dough between 2 pieces of baking paper to approx. 4mm in thickness. remove top layer of baking paper , then cut the gingerbread into the desired shapes using cookie cutters.
Transfer biscuit shapes onto the baking trays , and then bake for 8-10 minutes ( 180 C) or until they are slightly browned . Cooking time will vary depending on the size and shape of your biscuits
Allow to cool for 5 minutes , then transfer to a wire rack and allow to cool completely

For the icing

Place icing sugar and vegan egg white and mix with the mixer for 10 seconds until you get a good consistency ( no liquid)
Transfer icing into a piping bag with a think nozzle and decorate the biscuits as desired . Serve biscuits one the icing is set ( about 30 minutes )

Tips

  • 30 minutes before starting recipe, put the butter in the freezer which will help you to avoid the dough melting quickly while you cut the cookies .

Cynthia Homemade
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