Christmas Tree Gingerbread Cookies
Ingredients
- 370g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1/4 tsp salt
- 85g dairy-free butter
- 150g brown sugar
- 170g molasses
- 40g aquafaba
- 1/2 tsp cream of tartar
- 1 tsp vanilla extract
- 180g sifted powdered sugar
- Pandan and matcha powder for color
Preparation
Sift dry ingredients together and set aside.
In a stand mixer, whisk together butter, sugar, vanilla and molasses.
Add the dry ingredients and mix on medium or low speed until a smooth ball starts to form, do not over mix and add more flour if needed.
Roll out dough onto parchment paper or a baking mat to 1/4 inch thick and make it as even as possible.
Refrigerate the dough for 1 hour.
Preheat oven to 180°C.
Cut out cookies using cookie cutters and transfer to parchment-covered baking sheets.
Bake for 10 to 12 minutes, then remove from the oven and let fully cool before moving.
Make the icing by beating aquafaba with cream of tartar and salt in a stand mixer until foamy.
Add all powdered sugar and beat on low speed until thick, then beat in Pandan and matcha powder until thickened.
Thin the icing with water to the desired consistency.
Decorate cookie pieces with royal icing and let dry completely.
