Iced Gingerbread Cookies

• Vegan

• Produce

  • 1 tsp Ginger, ground

• Canned Goods

  • 1/2 cup Applesauce, unsweetened

• Condiments

  • 7 oz Agave syrup or brown rice syrup

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Baking powder mixed with
  • 1 tsp Cinnamon, ground
  • 1 tsp Cloves, ground
  • 1/2 cup Powdered sugar
  • 1 Sprinkles
  • 1 cup Sugar

• Liquids

  • 2 tbsp Water

Found on peta.org

Ingredients

• 1/2 cup unsweetened applesauce
• 1 cup sugar
• 1 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1 tsp. ground cloves
• 1 tsp. baking powder mixed with 3 Tbsp. cold water
• 7 oz. agave syrup or brown rice syrup
• 2 cups all-purpose flour
• 1/2 cup powdered sugar
• 2 Tbsp. water
• Sprinkles, for decorating

Directions

• In a large bowl, beat the applesauce with the sugar.Add the spices, baking powder–water mixture, and syrup and mix well.Add the flour gradually and mix into a stiff dough. Shape into a ball and allow to rest for 30 minutes.Preheat the oven to 400°F.On a flat, floured surface, roll the dough out to 1-inch thickness and cut with holiday-themed cookie cutters. Place the cut-out shapes on a baking tray lined with parchment paper. (Allow some space in between, as they will spread a little while baking.)Bake for 10 minutes, or until lightly browned around the edges. Allow to cool.Mix the powdered sugar and water until smooth. Spread on the cookies and decorate with sprinkles. Store in an airtight container. Makes 4 servings