epicurious5.0
The Best Vegan Gingerbread Cookies
Gluten-free flour, rice flour, & arrowroot give this dairy-free, vegan gingerbread cookie recipe its crisp texture. The best gluten-free gingerbread cookies!
👥 36 Servings⏱️ Prep & Cook: 1h 20m🔥 Cook: 50 min👤 Erin McKenna📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●whisk
- ●spatula
📝 Preparation Steps
1
Cookies:
2
Preheat the oven to 325°F. Line 2 rimmed baking sheets with parchment paper and set aside.
3
In a large bowl, whisk together the 2⅓ cups rice flour, the all-purpose flour, sugar, arrowroot, ginger, cinnamon, xanthan gum, salt, baking soda, and nutmeg. Add the coconut oil, applesauce, and vanilla to the flour mixture and stir with a rubber spatula until a thick dough forms. Gradually add the cold water and stir until the dough is slightly tacky. Cover the bowl with plastic wrap and refrigerate for ⏱️ 30 minutes.
4
Dust a clean work surface with some rice flour, place the dough in the center, and roll the dough around until the surface is entirely coated in flour. Dust a rolling pin with more rice flour. Roll out the dough to ¼-inch thickness.
5
Cut out cookies with your desired cookie cutters and transfer them from the floured surface to the parchment-lined baking sheets with a spatula, placing them about 1 inch apart. Bake for ⏱️ 7 minutes, rotate the baking sheets, and bake for ⏱️ 5 minutes more. Let stand on the baking sheets for ⏱️ 10 minutes then transfer to cooling rack.
6
Vanilla glaze:
7
In a small bowl, combine the powdered sugar, hot water, and vanilla and whisk briefly. If the glaze is too thick, add warm water one tablespoon at a time until the icing reaches a thick yet slightly runny consistency. If it becomes too runny, add more powdered sugar ¼ cup at a time. DO AHEAD: The glaze can be stored in an airtight container at room temperature for up to 4 days.
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