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    You are in: Home / Recipes / Vegan Gingerbread Cut-Out Cookies Recipe
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    Vegan Gingerbread Cut-Out Cookies

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on January 28, 2010

      These are easy to make and taste really good. Author doesn't kid that you need to put the dough back in the fridge between batches - works best when the dough is super-cold.

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    • on December 18, 2011

      works great! Perfect for my dairy intolerant friends!!! Also wonderful as pie crust!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 20, 2010

      Great recipe, really happy with how the dough worked out. The dough definitely needed to be cool, but I found "too" cool didn't work so well. I left it in the fridge overnight (maybe that's why), and needed about 5 minutes before it was optimal temp to roll out. Definitely use some flour rolling it out, but not so much that they became dry. Rolling out on a silpat or plastic placemat really helps. Kids were able to work the dough pretty well too.

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    • on December 10, 2011

      Very easy recipe, made a dozen cookies. The dough rolls easier when it's chilled in the fridge for at least an hour or so. I sprinkled with cinnamon sugar before baking, and they were a big hit...

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    Nutritional Facts for Vegan Gingerbread Cut-Out Cookies

    Serving Size: 1 (467 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 76.0
     
    Calories from Fat 26
    34%
    Total Fat 2.9 g
    4%
    Saturated Fat 0.8 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 67.5 mg
    2%
    Total Carbohydrate 11.7 g
    3%
    Dietary Fiber 0.2 g
    1%
    Sugars 4.7 g
    18%
    Protein 0.8 g
    1%

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