Soft and fluffy gingerbread cookies packed with delicious gingerbread flavor! Learn how to use a cookie mold and simple glaze to make these elegant vegan cookies.
Make flax egg: Mix ground flaxseed and water in small bowl and place in the fridge for 5-10 minutes to set.
Using a hand mixer, beat butter and sugar until just mixed.
Add flax egg, vanilla, applesauce, apple cider vinegar, and molasses to wet mixture and beat until just combined.
In a separate bowl, whisk together dry ingredients. Add the dry mixture to the wet ingredients and beat until just combined.
Wrap the dough in plastic wrap and place in the fridge for 1 hour to chill.
Once the dough is chilled, roll out on a floured surface. Use a fine mesh strainer to dust flour over the stamp. You will want to do this in between every cookie.
Lightly flour the top of the dough and stamp the dough firmly. Carefully remove the stamp using a butter knife and place on baking sheet.
Once all cookies are stamped out, place in the freezer and preheat the oven to 350 degrees Fahrenheit.
Remove cookies from freezer and bake for 8-10 minutes.
Remove cookies from oven and let cool completely before transferring to cooling rack. Cookies may look puffy but they will deflate as they cool.
Mix all ingredients for glaze in a small bowl. Using a pastry brush lightly brush glaze onto cooled cookies. Let sit for 10 minutes to harden.
Instead of waiting for the dough to chill, you can make the day before and refrigerate overnight.