Marie Monde, Mange et Mode

“On the first day of Christmas, my true love gave to me, a recipe for some gingerbread cookies” 😇

I’m all about inclusivity, so instead of making gingerbread men, women or children, I opted to instead go with gingerbread angels and after a little trial and error, I shocked even myself because this recipe is nothing short of heavenly! I also fell in love with the icing and couldn’t limit myself to only a few drizzles.  I made a Super Simple Spiced (vegan) Buttercream and it is divine! I then dusted the cookies with a little extra spice on top to add some pizazz and further enhance the gingerbread flavor.

So, without further ado, the key ingredients in these glorious ginger angles are:

• Sugar
  • (A mix of brown and coconut, though all brown would do). Coconut sugar is great because it still adds a nice sweetness but has a lower glycemic index to offset some of the molasses and brown sugar without compromising tasty sweetness.
• Molasses
  • Simply put, it wouldn’t be a gingerbread cookie without the molasses.  It really makes the flavor and texture of the cookie. It provides the chewy texture and almost burnt sugar flavor we know and love.
• Apple sauce
  • It replaces the need for an egg.  You can’t taste the applesauce but it is essential, as it binds the ingredients while also keeping the optimal moisture level
• Vanilla extract
  • A little goes such a long way!
• Flour
  • I recommend unbleached, organic flour, like Bobs red mill. The brands products are all Kosher, non-GMO and minimally processed
• Spices
  • Ginger, cinnamon, nutmeg, cloves and allspice to be exact  

The recipe is as follows:

Ingredients

• 1 stick soft (room temp) non-hydrogenated vegan butter
• 1⁄2 cup brown sugar
• ¼ cup coconut sugar
• 3/8 cup molasses
• ¼ cup apple sauce
• 1/2 tablespoon vanilla extract
• 3 cups flour
• 1/4 teaspoon salt
• 3/4 teaspoon baking soda
• 1 teaspoon baking powder
• 1 tablespoon ground ginger
• 1 1/2 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/8 teaspoon allspice
• 1/4 teaspoon salt

• Super Simple Spiced Buttercream Icing1 ½ cup organic powdered sugar1 tablespoon chilled coconut oil (firm, not melted, though it will melt a bit while whisking)1 teaspoon pure vanilla extract1 to 2 tablespoons unsweetened almond/flax/coconut milk1 teaspoon pumpkin pie spice (if needed, can be made on the fly by mixing ground cinnamon, clove, nutmeg, ginger and allspice)

Directions:

1. Start by mixing together the dry ingredients (flour, baking soda, baking powder, salt, and spices) in a medium bowl. I find it easiest to lightly whist them together to ensure an even mix.
2. Next, using either a hand or standing mixer, cream together the butter and sugar until the mixture is light and fluffy. Add in the vanilla and mix just enough until it has combined
3. Now, Add the molasses and applesauce  to the wet mix and combine.
   1. Note: at this point, the dough may look a little funky at first, but have no fear! It will sort itself out as the other ingredients are added
4. Next, Carefully add the dry mixture to the wet and mix, folding it in with a spatula or spoon and mixing until uniform.
   1. Note: be careful not to overmix! While peanut brittle should be hard and brittle, these cookie angels won’t be nearly as angelic if they’re brittle or tough.  So, after adding the flour, mix it only until it just starts coming together.
5. Now it’s time to set the dough. The easiest way to do this is to line a large baking sheet with plastic wrap and then flour the wrapped baking sheet.  Then, Gather the mixture together in your hands and “knead” it together on a floured surface, forming a large ball. 
6. Now, flatten it out like the gloriously thick and yummy smelling dough sheet that it is! To flatten, place a piece of parchment paper on top and then roll out with a rolling pin
   1. Note, you want the dough to be thick, about ¼ inch, so depending on the size of your baking sheet, you may need a second baking sheet. The dough is also easier to roll when broken down into smaller sections
7. Next, cover with plastic wrap and allow it to rest in refrigerator for 1 hour.
8. (I suggest passing the time by cleaning the currently used utensils while listening to some Christmas jams, eggnog or mulled wine in hand)

• (I suggest passing the time by cleaning the currently used utensils while listening to some Christmas jams, eggnog or mulled wine in hand)

1. After an hour, remove the dough from the fridge.
2. Now, take your cookie cutter of choice (I use Angels) and cut your cookies, transferring to a lined baking sheet as you go using a spatula. Be sure to leave 1/2-inch between each cookie so they do not bake into each other.
   1. Note: This dough is too good to waste, so after you have completed all your cut outs, simply knead the scaps together, form a scrappy dough ball and flatten the scraps using a rolling pin so that you can then cut a few more cookies

1. Chill the cut cookie dough on the baking sheet in the fridge for at       least 10 minutes and Preheat the oven to 350 degrees F.
2. Remove cookies from fridge  
3. Next, place cookies in the oven and bake for 11-13 minutes.
4. Remove the cookies from the oven and allow them to rest on their baking sheet for at least 2 minutes before transferring to a wire rack. 

1. For the icing:
   1. Allow the cookies to completely cool (or don’t, if you want a bit of a runny icing or glazed look)
   1. Simply whisk all of the icing ingredients together until they form a paste textured icing.
      1. This recipe is as simple as they come. Just Mix all the ingredients together in a bowl. For thicker, sweeter icing, add more powdered sugar. For thinner icing, add more coconut oil.
   1. Now you can either transfer to a pipping bag for a more exact design, or take a spoon and drizzle the icing over your cookies .  Either way, have fun with it! You can also enjoy these cookies un-iced, though the icing is so yummy that I think they feel incomplete without the icing. 
   1. If iced, allow the icing to cool before consuming, putting in a refrigerator so the icing will harden. 
   1. Enjoy! 🙂

Final Notes

Keep in mind that the cookies will firm up as they cool! Also note that the baking time will depend on the size and thickness of your cookies, plus how soft or crunchy you want them.  

The cookies will seem soft them you remove them from the oven but fear not! The cookies will set as they cool.