I don’t know about you mamas, but I’m not a big winter gal. I love the magic of the holidays, but as soon as December is over, I’m miserable… I hate the cold and snow!
Although I haven’t been a fan of this cold weather creeping up, I’ve been having a blast making the holidays special for my little guy. We had our first snowfall in New York today, and Liam was mesmerized. I couldn’t get him back inside for a good hour! All he wanted to do was throw snowballs up in the air.When we came back inside, we decided to decorate some cookies together. I made my version of Czech gingerbread cookies, and, I have to say, they did not disappoint. I just have to share this simple, vegan, cookie recipe with you guys! It was perfect!
Mix together all the dry ingredients. Add in the maple syrup and oil. Use your hands to knead the dough until you achieve smooth consistency. If it’s too crumbly, add water (but not too much!) Wrap the finished ball of dough in cling film and leave in the refrigerator overnight (I left it in the fridge for 5 hours and it was perfect!)
When you take it out the next day and find out that the dough is crumbly again, add a tiny bit of water. Roll out the dough to achieve thickness of about 4mm (no thinner, otherwise the cookies may come out too well done and hard) and cut out individual shapes. Put your cookies in a tray lined with baking paper and into a preheated oven. Bake at 375 degrees and for 10-12 minutes. When baked, let the cookies cool down before you decorate them (optional).
The white decorating mixture is made by mixing lemon juice with confectioners sugar. Determine the ratio yourself so that it is comfortable to work with – remember that the more lemon juice you add, the more sour the icing will be (if you’re not a fan of the lemon taste, you can always do water instead.)