This recipe is featured in our 2021 Holiday Cookie Roundup! These spiced vegan gingerbread cut-outs are perfect for when you’re itching to break out your holiday cookie cutters and piping tips for that aquafaba royal icing. Plus, there is a decadent store-bought coconut caramel sauce swirled into the dough. Mind. Blown.
- 1/ 2 cup brown sugar
- 1/ 2 cup coconut oil
- 1/ 4 cup coconut caramel sauce
- 1/ 4 cup molasses
- 2 1/ 2 cups flour
- 1 1/ 2 teaspoons baking soda
- 1/ 2 teaspoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/ 4 teaspoon ground cloves
- 1/ 4 teaspoon ground nutmeg
- 1/ 2 teaspoon salt
For the Royal Icing
- 1/ 4 teaspoon cream of tartar
- 2 tablespoons aquafaba
- 1-2 teaspoons freshly squeezed lemon juice
- 1 1/2-2 cups sifted powdered sugar
In bowl of a stand mixer, whisk together the oil, sugar, caramel and molasses. Sift the flour, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg and salt into the bowl. Mix on low until a smooth ball starts to form.
Roll out dough onto parchment paper or a baking mat to 1/4" thick. Try to make the dough as even in thickness as possible. Refrigerate the dough for 1 hour.
Preheat oven to 350ºF.
Cut out cookies using cookie cutters. Transfer to parchment-covered baking sheets. Bake for 10 minutes. Remove from the oven and let fully cool before moving.
Make the icing: In a stand mixer, beat aquafaba with cream of tartar and salt until foamy. Add all powdered sugar and beat on low speed until thick. Beat in supercolour powder and beat until thickened. Thin the icing with lemon juice to the desired consistency.
Decorate cookie pieces with royal icing. Let dry completely.