How stinkin’ cute are these guys!!? ^^^^^^^
Gingerbread cookies are by nature adorable but the fact that I made these myself makes me all the more fond of them. Until I’m hungry and then there’s absolutely no hesitation in biting their heads off :)
If you’ve followed my blog for a while then you know that baking is not my first love nor is it my greatest talent. In fact, when I first started my blog, baking kind of scared the crap out of me. I’m not really one to follow recipes to a t which can prove problematic when baking. However, I’m finally in a pretty comfortable place with baking and can even experiment with recipes without totally screwing things up (most of the time). Also, I am enjoying doing lots of baking this holiday season. Mr. Britnell has been taking lots of cookies with him to work lately :)
At first I tried out some crazy things to make these gingerbread cookies vegan, but then I decided to keep it super simple. So, we’re using a pretty classic gingerbread cookie recipe simply substituting the egg for a flax egg and the butter for vegan butter. Why mess with a good thing, right?
For cookies, these are also pretty easy to make. Everything is mixed together in a stand mixer and then left to chill for a while.
These aren’t too sweet which I really like about them. I mean, they’re not too sweet unless you add loads of frosting to the top like I did in fact do with many of them.
If you can swing it, it’s also a good idea to make the dough the night before you want to actually bake them. This isn’t actually necessary but they do require at least a 1 hour chill in the fridge so I always figure, why not just make the dough the night before? Easy.
Coming sometime in the very near future: a gingerbread house using this same gingerbread recipe. I’m VERY excited about that! ;)
Have a lovely weekend, dear friends! I hope it’s filled with lots of cookies because tis the season!