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Posts Tagged ‘gingerbread’

  1. Spicy Ginger Bread Cookies


    December 9, 2013 by Emily

    This weekend my older sister came to visit and help me decorate my christmas tree. Our day consisted of the pandora christmas stations, watching The Nightmare Before Christmas and drinking a little — ok a lot– of wine. But we also needed nibbles! So before the decorating extravaganza started we made some roll out cookies , and since the season demands it… they were gingerbread!


    This recipe is a good balance between a firm roll out cookie and a chewy gingerbread cookie… just the way I like ‘em!

    What you’ll need to make about 3 dozen 4 inch cookies:

    5 1/2 cups all purpose flour
    1 teaspoon baking soda
    1 1/2 teaspoon salt
    5 teaspoons ground ginger
    5 teaspoons pumpkin pie spice
    1 cup unsalted butter, at room temperature
    1 cup packed dark brown sugar
    2 medium eggs
    12 oz molasses
    Royal Icing

    Whisk together the flour, baking soda, salt and spices together in a large bowl. set aside.

    In the bowl of a stand mixer cream the butter and sugar together at medium speed with the paddle attachment until fluffy. Add the eggs and molasses, mixing until combined.

    Lower your mixers speed and add the flour and spice mixture mixing until combined. Make sure to stop and scrape the bowl down every so often to ensure everything is getting mixed nicely.

    Divide dough in 2, flatten into disks, wrap and chill for at least 2 hours.

    When you’re ready for cookies, preheat your oven to 350 degrees and line 2 baking sheets with parchment paper.

    Roll your dough on a heavily floured surface to 1/4 inch thickness. Cut out your cookies and place onto the baking sheet, leaving 1/2 inch between each cookie. Bake 12-14 minutes until firm, remove from the pan and cool on a rack.


    I used royal icing to add some decoration and expression to my gingerbread men, but if you don’t have the patience for that, don’t worry! They’re super yummy sans icing too!

  2. Vegan Gingerbread Cake with Lemon Icing


    December 19, 2012 by Jenn

    Holiday baking time is the best! What about our non-dairy friends? They should be able to have baking fun too. This recipe is an adaptation of a Martha Stewart recipe from like 4 years ago, but it still tastes awesome and is great for parties.

    Yields: 1 2-layer round cake*
    Oven: 350
    Time needed: 1 hour, 15 min


    5 cups all-purpose flour
    2 tsp baking soda
    1 tbsp, 1 tsp baking powder
    2 tsp nutmeg
    1/2 tsp all-spice
    2 tbsp cinnamon
    1 tsp salt
    1 cup soy-milk
    1 1/3 cup blackstrap molasses
    2 cups maple syrup
    2 cups vegetable oil
    1/2 cup soy yogurt
    4 tbsp finely chopped crystalized ginger
    3 tbsp finely grates lemon zest


    1. Preheat your oven to 350 degrees. Grease your cake pans with vegan butter (I use Earth Balance) and sprinkle some flour inside. Be sure to tap the pans well so there’s no excess flour. Set Aside.
    2. In a medium bowl, whisk your flour, soda, powder, spices, and salt. Set Aside.
    3. In a large bowl or mixer, combine the remaining ingredients, stir well. Slowly add in the dry mixture until well incorporated.
    4. Distribute batter evenly between the two cake pans. Pop em in the oven!
    5. Bake for 30 minutes then rotate the pans. Bake for another 15 to 20 minutes. With Vegan desserts, the toothpick test doesn’t always work. I bake my cakes until the top bounces back when you tap on it and the edges pull away from the pan a bit. Let cool completely. Time to Ice!

    Vegan Lemon Icing:

    1 cup Vegetable Shortening
    1 cup Earth Balance
    7 cups powdered sugar (sifted well)
    1 cup lemon juice
    1 cup soy milk
    1 1/2 tsp vanilla extract
    2 tbsp lemon zest

    Combine Shortening and vegan butter in a mixer, whip on high until light and fluffy but be careful not to over mix. Set mixer on low setting and slowly alternate between adding sugar/zest and adding wet ingredients. Honestly, I’ve been making this icing for so long that I no longer measure the wet ingredients. I always put in 7 cups of confectioners sugar and add milk/juice equally until the icing is a perfect consistency.

    *I obviously made tiny star cakes out of mine. WHAT? CRAZY! I know. To do this, I poured my batter in a 9×13 cake pan and filled it up only about an inch high. I baked it for about 35 minutes, waited for the cake to cool COMPLETELY, then entry tapped the cake out onto parchment paper. I used a star cookie cutter to make the shapes, then iced them. If you choose to make a 2-layer cake, there will be plenty of icing to cover the entire cake. WIth my stars, I had some left over icing (never ever a bad thing).

    Happy Baking!

We are a collective based out of Baltimore, MD dedicated to showing you how to live a champagne lifestyle on a beer budget. We believe in the power of creativity and fun. We believe that anything is possible and we would like to inspire you to do the same. Thanks for stopping by!

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