Name: Gingerbread People
Cook time: 10 min
Total time: 10 min
Ingredients: 3 cups flour; 2 tsp ground ginger; 2 tsp ground cinnamon; ¼ tsp ground nutmeg; ¼ tsp ground cloves; 1 tsp baking soda; ½ tsp baking powder; ¼ tsp fine salt; 6 tbsp vegan butter (I used Earth Balance sticks); ½ cup brown sugar, packed; ¾ cup unsulphured molasses; 3 tbsp canned coconut cream; 1 tsp vanilla extract; 1 ½ cups powdered sugar, sifted; 3 tsp unsweetened non-dairy milk; 2 tsp corn syrup

3 cups flour

2 tsp ground ginger

2 tsp ground cinnamon

¼ tsp ground nutmeg

¼ tsp ground cloves

1 tsp baking soda

½ tsp baking powder

¼ tsp fine salt

6 tbsp vegan butter (I used Earth Balance sticks)

½ cup brown sugar, packed

¾ cup unsulphured molasses

3 tbsp canned coconut cream

1 tsp vanilla extract

For the Vegan Royal Icing

1 ½ cups powdered sugar, sifted

3 tsp unsweetened non-dairy milk

2 tsp corn syrup

In a large bowl, mix together flour, spices, baking soda and powder, and salt. Set aside.

With a stand or handheld mixer, cream together butter and brown sugar until light and fluffy. Add molasses, coconut cream, and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Turn dough out onto a piece of plastic wrap, wrap tightly and refrigerate for about an hour. Make in advance and refrigerate overnight, if possible, or chill for several hours before using.

Preheat oven to 350ºF. Line two baking trays with parchment paper. Lightly flour a clean surface and place unwrapped dough on it. Working in portions, roll out dough to 1/4-inch thickness. Using cookie cutters, cut into shapes and place 1 inch apart on prepared baking trays.

Bake for 8 to 10 minutes or until the edges appear slightly darker. Be careful not to over bake; it’s difficult to see browning because the dough is dark from the molasses. Cool on the trays for a couple of minutes before carefully moving to wire racks. Decorate with Vegan Royal Icing or eat as is.

To make Vegan Royal Icing, mix together all ingredients in a small bowl. Add more sugar to thicken or non-dairy milk to thin, if necessary. Scoop into a pastry bag with a small round tip or use a ziplock baggie with a very small piece of the corner cut off.