Caramel Gingerbread Cookies
Ingredients
- 1/2 cup coconut oil
- 1/2 cup brown sugar
- 1/4 cup vegan coconut caramel sauce
- 1/4 cup molasses
- 2 1/2 cups flour
- 1 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
Preparation
Sift your dry ingredients together, set aside. In a stand mixer, whisk together coconut oil, sugar, vanilla and molasses together. Add the dry ingredients. Mix on medium/low until a smooth ball starts to form, do not over mix.�
Roll out dough onto parchment paper or a baking mat to 1/4
Preheat oven to 180C/360F. Cut out cookies using cookie cutters. Transfer to parchment-covered baking sheets. Bake for 10 minutes. Remove from the oven and let fully cool before moving
For the royal icing: 2 tbsp aquafaba (the liquid from a can of chickpeas/garbanzo beans), 1/4 tsp cream of tartar, 1-2 tsp freshly squeezed lemon juice, 1 1/2 to 2 cups sifted powdered sugar
In a stand mixer, beat aquafaba with cream of tartar and salt until foamy. Add all powdered sugar and beat on low speed until thick. Beat in supercolour powder and beat until thickened. Thin the icing with lemon juice to the desired consistency
Decorate cookie pieces with royal icing. Let dry completely
