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Vegan Gingerbread Cookies

These Vegan Gingerbread Cookies are both delicious and easy to make! Soft, chewy, and full of spices, they're the perfect treat for Christmas.
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Prep Time 3 hours
Cook Time 10 minutes
Course Baking

Ingredients
  

  • 145g/ 5oz Softened Vegan Butter
  • 150g/ 5 ⅓ oz Brown Sugar
  • 160ml/ 5¼ Fl oz Black Treacle
  • 4 Tablespoons Vegan Milk
  • 1 Teaspoon Vanilla Extract
  • 438g/ 15½ oz Plain White Flour
  • 1 Teaspoon Bread Soda
  • ½ Teaspoon Salt
  • 1 Tablespoon Ground Ginger
  • 1 Tablespoon Ground Cinnamon
  • 1 Teaspoon Mixed Spice

Instructions
 

  • Beat the butter and sugar until creamy in a food mixer
  • Beat in the black treacle
  • Scrape down the sides. Beat in milk and vanilla
  • In a separate bowl mix the flour, bread soda, salt and spices
  • With the mixer on low speed slowly mix into the wet ingredients until combined.
  • Divide the dough in half and wrap in clingfilm. Chill for at least three hours.
  • Preheat the oven to 180°C/350°F/Gas Mark 4
  • Line large baking trays with baking parchment
  • Flour the worktop and rolling pin. Roll out dough to ¼ inch thick. Cut out shapes and place one inch apart on baking tray
  • Bake cookies for 10 minutes. The cookies will be soft when you take them out but will crisp up as they cool
  • Allow to cool for 5 minutes on the tray then transfer to cooling rack. Decorate however you like