This vegan gingerbread Christmas tree is a fun and tasty holiday treat that you can share with friends and family. The gingerbread cookies with spices are stacked to make a pretty tree shape. Vegan icing and bright candies are used to decorate the tree.
Ingredients: 3 cups all-purpose flour. 1 teaspoon baking soda. 2 teaspoons ground ginger. 1 teaspoon ground cinnamon. 1/4 teaspoon ground cloves. 1/4 teaspoon salt. 1/2 cup vegan butter, softened. 1/2 cup brown sugar. 1/2 cup molasses. 1/4 cup unsweetened applesauce. 1 teaspoon vanilla extract. Icing for decoration vegan royal icing or icing of your choice. Assorted vegan candies for decorating.
Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. In a separate large bowl, cream together the vegan butter and brown sugar until light and fluffy. Add the molasses, applesauce, and vanilla extract to the creamed mixture and mix until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Divide the dough into three equal portions. Roll out each portion on a lightly floured surface to about 1/4 inch thickness. Using tree-shaped cookie cutters of varying sizes, cut out tree shapes from the dough and place them on the prepared baking sheet. Bake in the preheated oven for 8-10 minutes, or until the edges are firm. Allow the cookies to cool completely on a wire rack before decorating with vegan icing and assorted candies. To assemble the gingerbread tree, start by placing the largest cookie on a serving platter or cake stand. Spread a thin layer of icing on top. Continue stacking the cookies from largest to smallest, spreading icing between each layer to hold them together. Once assembled, decorate the tree with icing and vegan candies as desired. Let the icing set before serving.
Prep Time: 30 minutes
Cook Time: 10 minutes
Sakari Australian Shepherds
