Back in the day, my friend used to host a cookie exchange party every year. Everyone would bring about 40-50 cookies and the recipe printed out on an index card. Each person would get to take 2 of each type of cookie as well as the recipe for each cookie. It was an awesome party and it’s something I miss doing each year. I am ecstatic to tell you all, however, that through December 24th, I will be hosting a virtual, vegan version of this cookie swap party, with tons of guest posts from some of my favorite bloggers. Keep checking back to see who brings what type of cookie!
I love to look at desserts. The last time I was in France, I needed to step in to every single patisserie and just ogle all of the gorgeous desserts and how perfectly they were presented. I didn’t need to buy anything, I just wanted to look. It’s a quirk of mine, but it adds to my charm. Anywho, Ashlae, of Oh, Ladycakes, consistently indulges my desire to stare at stunning desserts. And she does so while both making me laugh out loud and warming my heart at the same time. Ashlae is also a great writer with a big heart, which makes it all the more fun to visit her blog. It is such a pleasure to have Ashlae here today- please join me in
ogling these incredible little cookies welcoming her to the cookie swap party!
Thanks for having me, Kristy! And have a cheerful holiday season, folks.
- 1/2 cup vegan butter
- 1/2 cup cane sugar
- 1/2 cup unsulphured molasses
- 1 flax egg
- 3/4 tsp ground ginger
- 3/4 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp fine sea salt
- 1/2 tsp baking soda
- 2 1/2 cup unbleached flour
- In a large mixing bowl, cream the butter, sugar and molasses, using a hand mixer on high speed, for 20-30 seconds. Beat in the flax egg, ginger, cinnamon, cloves, salt, and baking soda, just until combined. Using a wooden spoon, mix in the flour 1/2 cup at a time. Once you've added 2 cups, mix in the remaining flour 1/4 cup at a time. If the dough feels firm enough after 2 1/4 cups of flour have been added, omit the last 1/4 cup.
- Preheat oven to 350˚F. Line a large baking sheet with a silicon mat or parchment paper; set aside. Line a flat surface with parchment paper and lightly sprinkle with flour (or cocoa powder). Roll out half of the dough until it is about 1/4" thick. Cut dough and transfer pieces to the prepared baking sheet; chill in freezer for 5-10 minutes prior to baking (this will help the cookies to retain their shap). Bake at 350˚F for 6-7 minutes. Transfer to cooling rack then store in an air tight container for up to five days.
Thanks for stopping by and be sure to come back on Thursday to see who our next special guest is and what they bring to the party! Thank you so much, Ashlae, for bringing these adorable little gingerbread folk!