Soft Gingerbread Cookies

Hi Leen, since we only use plant-based products here at PUL we haven't tested the cookies with an egg, but we hope you enjoy the recipe if you try it!

Hey Маша, we haven't tried it ourselves, but imagine you could try replacing the molasses with a combination of brown sugar and a bit of maple syrup for a similar depth of flavour. While it won't be an exact match, it'll will hopefully give you a delicious result! Just keep an eye on the consistency and adjust the dry ingredients if needed.

Hey Aileen, that method would work! Add a couple of minutes to the original baking time and check for signs of doneness (matte appearance, firm edges etc.) We'd like to suggest baking the cookies ahead of time, freezing them, with layers of wax or parchment paper keeping them separated, and taking them out in the morning of your party. Maybe you can leave a tray to bake in the morning if you want a fresh-baked cookie smell wafting through the house 🥰

As for the icing, although we haven't tried it, we think you could make the icing the night before. To keep the icing pipe-able, seal the piping bags tightly and store them at room temperature for up to 3-4 hours. For longer periods, refrigerate them and let them come to room temperature before use. So long as they aren;t exposed to air, they should remain pipe-able. Hope this helps for now and happy holidays!

So thrilled to hear this, Kris, thanks for sharing your experience with the gingerbread cookies 🙌

We're so glad that the gingerbread cookies were enjoyed with the modification, Kena! In case you're interested and haven't already seen, we have a Ginger Molasses Cookie recipe on the app: https://www.pickuplimes.com/r… 😊

Aw thanks for including our recipes in these precious memories, Jessica - happy holidays! 🎄

Hey Luiza, yes you can use ground chia seeds in place of the flax seeds 😊 we haven't tested out the cookies with margarine instead of butter but imagine it could work out. Let us know if you experiment with it 🤗

Hey there, Yuzuru, we can't say for certain, as we haven't had a chance to test out alternatives. The vegan butter has a fat and water content that is tricky to get from alternative ingredients. Our first suggestion would be margarine or possibly coconut oil (coconut oil would likely result in a thinner, crispier cookie). Mashed banana, a plant-based Greek yogurt, or pureed pumpkin could also potentially work. We imagine any of these will impact the taste of the Gingerbread Cookies though, for example, adding a touch of banana or pumpkin to the taste. Do let us know how it goes if you experiment with it 🙂

Aww how exciting, Frances! We hope you love the gingerbread cookies 🥰

Well I messed up and forgot to add baking soda
They didn’t taste nice so I will make fresh batch and make sure I double check ingredients

Oh no! In case you haven't seen it already, we can press ingredients to cross them out on the ingredients list or in the step-by-step cook-along "Make" feature. This helps us keep track 🤗

Yes I do normal use it
It’s xxx ok I’ve got to make a batch later so I make sure I use it
Thanks 🎄