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LEARN HOW TO MAKE EASY SOFT AND CHEWY GINGERBREAD MEN COOKIES FOR CHRISTMAS!

LAY HO LAY HO (how's it going in Cantonese), or should I say HO HO HO! The holidays will hit the ground running with this tasty holiday recipe. Join me in this episode and learn how to make an easy gingerbread man cookies recipe just in time for Christmas!

Gingerbread Cookie Ingredients:
3 cups all purpose flour (525g)*
1 tsp baking soda
2 tsp ground ginger
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 stick room temperature plantbased butter (115g)
1/2 tsp vanilla extract
1/2 cup blackstrap molasses
1/4 cup maple syrup
3/4 cups brown sugar
2 tbsp coconut or almond milk

Icing Ingredients:
1 cup Organic icing sugar
1 tbsp+ coconut or almond milk
splash of vanilla

Directions:
1. Sift the dry gingerbread cookie ingredients (minus the brown sugar) into a large mixing bowl. Then, whisk to combine
2. In another mixing bowl, vigorously whisk together the wet ingredients including the brown sugar
3. Use a spatula to combine the wet and dry mixtures together to form a dough. Then, use your hands to knead the dough into a ball. It should not be sticky and should have a play-dough like texture
4. Cover and let the dough chill in the fridge for about 30min
5. Lightly flour a work surface and divide the ball into 3 portions. Roll the dough into a ball, then use a rolling pin to roll into a 1/4 inch thick sheet
6. Use your favourite cookie cutter to cut out the shapes. Then, free the cookies and carefully release them using a spatula
7. Place the cookies onto a baking tray lined with parchment paper. Repeat with the rest of the dough (25-30 cookies)
8. Preheat the oven to 350F. Meanwhile, let the cookies chill in the fridge until the oven is preheated. Then, bake in the oven for 8-10min
9. Allow the cookies to cool for a couple of minutes, then carefully transfer them to a cooking rack. Once fully cooled, transfer the cookies into airtight containers for storage until ready to decorate
10. Make the icing by combining the icing sugar ingredients together. Add more milk if needed but the icing should feel quite thick
11. Transfer the icing to a small bag. Cut a small hole on one corner and let the decorating commence!

*in this episode, we used Bob’s Red Mill unbleached white all purpose flour which weighs a bit more. The 3 cups used in this episode weighed in at about 525g



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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

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