Vegan Spiced Christmas Stars

And another vegan cookie recipe! I’ve been in Christmas mood since November and it feels just perfect. I don’t recall preparing Christmas this early before but being away from my family (we’re living in Canada, they’re in France) surely makes me want to add more sparkle to our apartment than need be. Where I come from, baking different sorts of Christmas cookies for the holidays is a long-standing tradition. We usually serve them after the “main dessert” or with the afternoon tea or coffee. As long as I can remember, I’ve always had so much fun preparing them with my sister when we were younger.

When dealing with Christmas cookie dough, one thing I recommend keeping in mind is that it’s easier to roll it out when it has spent a significant amount of time in the fridge (ideally one night). Otherwise, it can be quite frustrating as it has a crumbly texture, which makes it almost impossible to work with. And one more thing, lovely people! Those little cookies cook really fast! 10 to 12 minutes at the most! I always use a timer because I know that no matter what I do, they’ll end up burnt and nobody likes that, right?

 

Servings: 20-30 cookies

Total Time: preparation 30 minutes , 1 night in the fridge (or at least 3 hours), cook time 10-12 minutes

 

vegan ginger christmas cookies with glaze

 

vegan ginger christmas cookies with glaze

 

vegan ginger christmas cookies with glaze

 

Ingredients:

– 1/2 cup (120g) vegan butter

– 2/3 cup (150g) brown sugar

– 1 flax egg

– 3 tbsp maple syrup

– 1 tsp baking powder

– 1 tsp ground cinnamon

– 1 tsp ginger

– 1/4 tsp nutmeg

– a pinch of salt

– 1 ½ cup (200g) all-purpose flour

– 1 cup (120g) almond powder

 

Directions:

In a large mixing bowl, cream the vegan butter and brown sugar until the mixture is very light and smooth.

Prepare your flax egg by mixing 1 tsp of flax seeds with 3 tsp of hot water in a tall glass. Let sit for a few minutes.

Add the flax egg to the preparation.

Then stir in the maple syrup, the baking powder, the different spices and the salt.

Add the all-purpose flour and almond powder progressively. You will notice that the dough becomes thick and almost difficult to mix. That’s absolutely normal. You can finish up kneading the dough with both hands.

Let rest for at least 3 hours in the fridge.

Preheat the oven to 350°F (180°C).

Sprinkle a little bit of all-purpose flour on your kitchen counter. Roll out the cookie dough and make them into shapes. If you’re having trouble with the dough you’ve just used, work in batches. Split the dough into 3 and put the 2 batches you’re not using back in the fridge.

Place baking parchment on a baking sheet. Dispose the cookies side by side but not too close. Cook in the oven for 10 to 12 minutes.

Enjoy with your tea or coffee!!

 

vegan ginger christmas cookies with glaze

 

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