Get ready to transform your kitchen into a festive wonderland with these irresistible Vegan Gingerbread Cookie Wreaths! Imagine biting into a perfectly spiced, delicately crisp cookie that not only looks stunning but also fills your home with the warm, nostalgic aroma of the holiday season. These aren't just cookies - they're edible works of art that will impress vegans and non-vegans alike, proving that plant-based baking can be both delicious and beautiful.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Baking
Serves: 12 wreaths
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup brown sugar
- 1/2 cup molasses
- 1/4 cup coconut oil, melted
- 1/4 cup almond milk
- Powdered sugar for decoration
- Edible decorations (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, sift together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, and salt. Whisk to combine thoroughly and ensure even distribution of spices.
- In a separate medium bowl, combine the brown sugar, molasses, melted coconut oil, and almond milk. Whisk until the mixture is smooth and well incorporated.
- Pour the wet ingredients into the dry ingredients. Mix with a wooden spoon or spatula until a soft, cohesive dough forms. If the dough seems too sticky, refrigerate for 15 minutes to firm up.
- Transfer the dough to a lightly floured surface. Roll out the dough to approximately 1/4 inch thickness using a rolling pin.
- Using a round cookie cutter (about 3 inches in diameter) and a smaller inner cutter, cut out wreath shapes. Carefully transfer the wreaths to the prepared baking sheets.
- Bake in the preheated oven for 8-10 minutes, until the edges are slightly firm and the centers are set but still soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once fully cooled, dust the wreaths with powdered sugar using a fine mesh sieve for an elegant finish.
- Optional: Decorate with additional edible decorations like vegan royal icing, sprinkles, or candied ginger pieces.
- Store in an airtight container at room temperature for up to 5 days, separating layers with parchment paper.
Tips
- Chill the dough if it's too sticky - this helps create cleaner, more defined wreath shapes.
- Use parchment paper or silicone mats to prevent sticking and ensure even baking.
- Don't overbake! Remove cookies when edges are slightly firm but centers are still soft.
- For a professional look, use a fine mesh sieve when dusting powdered sugar.
- Get creative with decorations - vegan royal icing or candied ginger can elevate your wreaths.
- Store cookies between parchment layers to prevent sticking and maintain freshness.
- Let cookies cool completely before decorating to prevent melting or smudging.
Nutrition Facts
Calories: 174kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
