Today marks one of the most delicious days of the year – International Cookie Day. Originating in Persia around the 7th century, cookies quickly spread across Europe and later the world. Today, cookies can be soft and chewy, crisp and crunchy, or perfectly balanced between the two.

A tribute to the small but mighty treat loved across continents, Cookie Day is the perfect excuse to try out this yummy recipe for vegan gingerbread cookies, compliments of Instant Pot.

Preparation time: 15 minutes | Cook time: 15 minutes | Serves: 6-8

Ingredients

Cookies:
• 1 3/4 cup self raising flour
• 3/4 cup brown sugar
• 1 tsp ginger
• 1 tsp cinnamon
• 1/2 tsp sea salt
• 1/2 tsp baking powder
• 1/2 cup margarine softened
• 1/4 cup molasses or golden syrup
• 1/3 cup unsweetened applesauce, room temp or sub with one flax egg (1/4 cup flax flour
mixed with equal parts water)

Icing:
• 1 cup icing sugar
• 1-2 tbsp milk
• Sprinkles

Method

1. In a large bowl, whisk the flour, ginger, cinnamon, and sea salt.
2. In a medium bowl, beat together the margarine or coconut oil and sugar until combined. Add
in the molasses and applesauce, and continue to beat until completely combined.
3. Add wet ingredients into dry and combine into a dough. Round dough into a ball, and wrap with cling wrap. Place the dough into the fridge and chill for 30 minutes.
4. When the dough is chilled, flour a clean surface, and roll the dough out to about 1/2-1cm in thickness.
5. Lightly flour the side that is going to be cutting into the dough, and press the cookie cutter into the dough. Repeat for the remaining dough until all the dough is used for the cookies.
6. Place the gingerbread cookies on to a baking tray and then back into the fridge for 10 minutes.
7. Transfer on to the baking tray and bake for 10-12 minutes at 180 degrees Celsius.
8. Let the cookies cool for before icing.
9. Mix the icing, spoon the icing into an icing bag with narrow tip and pipe each cookie.