These easy vegan spice sugar cookies are like gingerbread without molasses. Made with coconut sugar and ginger, cinnamon, and nutmeg for a holiday worthy flavour without any hard to find ingredients. Easily rolled and cut, these make the prettiest Christmas cutout cookies in any shape you like.
Course Dessert
Cuisine Vegan
Prep Time 20 minutesminutes
Cook Time 8 minutesminutes
Total Time 28 minutesminutes
Servings 25cookies
Ingredients
60grams / 1/2 cupcoconut sugar
3tablespoonslight-tasting oilsunflower, grape seed, etc.
3tablespoonsnondairy milk
220grams / 1 1/2 cupslight spelt flour
2tablespoonsarrowroot powder
1teaspoonground ginger
1teaspooncinnamon
¼teaspoonnutmeg
¼teaspoonbaking soda
¼teaspoonsea salt
Instructions
Preheat the oven to 180C / 350F and line two baking sheets with parchment paper.
In a large bowl, whisk together the coconut sugar, oil, and milk until the sugar has dissolved, or at least mostly dissolved.
Sift in the flour, arrowroot, spices, baking soda, and salt. Stir until combined, and then use your hands to knead the dough a few times until smooth. If it's too dry, add a teaspoon of milk and gently knead again. Don't over mix.
Flatten the dough slightly between your hands, and then roll out between two sheets of parchment paper to about a 5mm (1/4 inch) thickness. Cut the cookies into your desired shapes.
Place completed cookies onto one of the prepared baking sheets and bake for 8-10 minutes, or until golden with firm edges. The centre should still be slightly soft. Cool the cookies for about 5 minutes on the pans before removing to cool fully on a rack.
Gather the remaining dough, form it into a ball again, and repeat until all of the dough has been used, alternating pans. While one set of cookies bakes, you can cut the next set and place them on a pan to bake, and so on.
Notes
• I bake the cookies one pan at a time, rolling and cutting the next batch while the previous one bakes. Having two pans ready means you can be putting the next one into bake while the previous cools, so everything runs smoothly.
• You can use parchment paper several times, so don't worry about replacing it in between batches. I use mine until it's crispy.
• There was a typo in this recipe regarding the amount of flour - edited 04/11 to update.