Gingerbread Drizzles and Snow

Not many people at my school share this sentiment with me, but as a born-and-bred Minnesotan, I absolutely love snow.It has mostly been gross and rainy here in Ohio, but this morning I looked out my window, saw everything coated in a sparkling white blanket and then did a little happy dance (only slightly embarrassing). I just really love snow. 

The problem with the first snow is that is gets me completely into holiday mode. All I want to do is wrap presents, listen to christmas music, sit by the fire with a mug of hot cocoa, and of course, bake something warm and delicious. Too bad instead I get to read three books, write two papers, take two exams, finish an art project, wait tables, and choreograph a dance. Yay. Looks like my Christmas spirit will have to be on hold for the next three weeks... 

If, unlike me, any of you lucky people out there have some time on your hands to begin your holiday preparation, nothing says Christmas morning better than the smell of gingerbread fresh out of the oven. I made these cookies during my Thanksgiving break and after one bite I was ready to break out the Christmas carols. They are perfectly chewy and slightly crispy on the outside- beware, they will launch your holiday spirit from zero to ten.

Gingerbread Drizzles 

makes about 2 dozen cookies

Cookies (thank you to Oh, Ladycakes for the recipe):

1/2 cup earth balance
3/4 cup sugar
1/2 tsp vanilla extract
1/4 cup dark molasses
3 tbsp vegan sour cream (Tofutti brand is my favorite)
1 1/2 tsp ground ginger
3/4 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp sea salt
1/2 tsp baking soda
1 1/2 cups all-purpose flour

White Icing
(I had a bunch of extra icing, which I ended up using on another recipe coming soon, but if you only want enough for the cookies I would cut this recipe in half)

1 1/2 cups powdered sugar
2 tbsp vanilla soy milk
1/4 tsp vanilla extract

1. Preheat oven to 350ยบ and line two baking sheets with parchment paper. 

2. In a large bowl, cream together the butter, sugar, molasses, vanilla and sour cream. Whip vigorously until light and fluffy. Stir in the spices and baking soda, then add the flour and mix until combined.

3. Spoon batter onto your cookie sheet in tablespoons. Depending on your cookies preferences, either flatten or leave in balls- they don't spread that much. I left mine round. Bake for 10 minutes.

4. While the cookies are baking, prepare your icing by whisking together the sugar, milk and vanilla until it is the perfect drizzling consistency. You may need to add some extra sugar.

5. Once the cookies are done,let them cool for at least 5 minutes, then drizzle with the white icing. Let the icing set for about 10 minutes, then eat your heart out!

Enjoy these cookies with a mug of coffee (or tea), a good book and this song.


  1. LOVE the photos on this post! Ginger cookies happen to be my favorite cookie in the whole world- and my grandma used to make the best ginger cookies, but they were not vegan-- so I think these must be the best ginger cookies in the whole world!

  2. And that song is perfect for ginger cookies and coffee today...

  3. Your blog is delicious enough to make me want to go vegan!

  4. Truly lovely photos! nice cool colors for the coming winter. I happen to know from experience that these little delicacies may be small but pack a big punch of gingerbread flavor. So who needs anything but vegan goodies!?