Gingerbread Cookies & Homemade Icing

Now that finals are finally over, I'm glad to have some time to start baking again. I haven't posted a new recipe in awhile, and it's been driving me crazy. I plan on posting some delightful things over the Christmas break. 

One thing that I always wanted to do growing up was make gingerbread men. So as a spur of the moment, that's what I did. 

Gingerbread Cookies {Vegan, Gluten-Free}

2 2/3 gluten-free all purpose flour {Bob's Red Mill}

1 1/2 t baking soda

1/2 t baking powder

1 t cinnamon

1 t ground ginger

1/2 t cloves

1/2 t salt

1/2 cup molasses

1/2 cup coconut oil

1/2 cup coconut sugar, or cane sugar

1/4 cup almond, soy, or rice milk

1 t vanilla extract

1/2 earth balance butter

1/3 cup almond, soy, or rice milk

1 t vanilla extract

3-4 cups powdered sugar

Method:

Preheat the oven to 350 degrees

Mix dry ingredients in one bowl, and wet ingredients into another.

Pour wet ingredients into dry.

Refrigerate the batter for at least 30 minutes.

Dust a flat surface with flour and roll out the dough until it's about 1/4 in. thick.

Using a cookie cutter, cut out the shapes you want and place on a greased baking sheet.

Bake in the oven for 8 minutes, then set out to cool completely before applying icing.

For the icing, pulse the butter, milk, and vanilla extract in a food processor. Then add in the powdered sugar one cup at a time until it reaches a consistency that you desire.

I added food coloring into the icing to add more variety to my cookies. Feel free to play around with it.