Greek Style Gingerbread Cookies (NO CHILL, NO SPREAD)
Mavrodaphne wine adds a Greek twist to an all-time favorite Christmas cookie! These vegan gingerbread cookies are slightly crunchy on the outside and chewy inside. They are easy to make and hold their shape perfectly. This recipe is also a real time-saver because you don’t need to chill the dough!
Servings 30 cookies, approximately*
Ingredients
For the cookies
- 2 ½ cups (254 g / 9 oz) all purpose flour (+ up to ½ cup more if needed)
- 1 teaspoon ground ginger
- 1 tablespoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup (113 g / 4 oz) block margarine (not spreadable kind)
- ¾ cup (150 g / 5.3 oz) packed brown sugar
- ¼ cup molasses
- ¼ cup (4 tablespoons / 2 fl oz) mavrodaphne wine
For the eggless icing
- ½ cup (60 g / 2.1 oz) powdered sugar
- 1 tablespoon cornstarch
- 1-2 teaspoons vegan/plant-based milk
Instructions
For the cookies
- In a large bowl, sift the flour, salt and spices together. Set aside.
- In a saucepan, add the margarine, sugar, molasses and wine and whisk everything together over low heat until the margarine melts and the sugar is dissolved. Set aside to cool.
- Add the dry ingredients to the wet ones (I start by using a spatula & then I use my hands). If the mixture is too wet, add more flour, about ¼ cup at a time, until it comes together and doesn’t stick to your hands. You may need up to ½ cup more to get the right consistency. The dough should be just stiff enough to pick up and hold in your hand (see the picture tutorial in the post). Don’t overwork the dough.
- Meanwhile, preheat the oven to 350° F / 180° C.
- Place the dough between two sheets of parchment paper and roll it out to your desired thickness (I roll out mine about ¼ inch / 0.5 cm thick).
- Then lift or slide the entire sheet of parchment paper onto your baking sheet.
- Dip your cookie cutter in some flour. Remove the top parchment paper and cut out different shapes as close as possible.
- Carefully remove all the dough scraps. Repeat with the remaining dough.
- Bake the cookies for 8-10 minutes.
- Allow cookies to cool completely before decorating with icing.
For the eggless icing
- Mix the powdered sugar and cornstarch together in a small bowl.
- Stir in the milk, a FEW DROPS at a time, until it’s smooth, but thick. Use the back of the spoon to remove any lumps. If necessary, add more milk or powdered sugar to get the right consistency. If you accidentally add too much milk, just add more powdered sugar. The consistency is perfect when the icing doesn’t fall off the spoon unless you shake it off (see the picture tutorial in the post).
- Put the icing in a pastry bag fitted with a small tip and decorate.
- Allow the icing to dry, about 1 ½ - 2 hours.
- Store the cookies in an airtight container for about 2 ½ weeks.
- Enjoy!
Notes
- The number of cookies will depend on the size of your cookie cutters.
- For crunchier cookies, bake them about 8-10 minutes longer.
- The dough can be frozen for up to a month. Wrap it in some plastic wrap and then put it in a freezer-safe container. Undecorated cookies can be frozen for a couple of months. Wrap individual cookies in plastic wrap and then put them in a freezer-safe container.
