Friday, December 16, 2011

Gingerbread Cookies

Pouring Molasses

Nutmeg in the Eye

Rows of Perfect People


Fresh Hot Gingerbread People

Big Sister Likes Them

And Baby Too

Here they are all dressed up.
We have made these a few times now. They are perfect. The recipe is both in Vegan Cookies Take Over Your Cookie Jar and on The Post Punk kitchen. In my pictures my little sprout is making a batch to bring to story time at the library on her day to bring snack. She really did everything herself, and didn't even let an accidental snorting of nutmeg - which then somehow it got into her eye - stop her. Even Baby loved them.

1/3 cup canola oil
3/4 cup sugar
1/4 cup molasses
1/4 cup plain soy milk
2 cups whole wheat pastry flour or all-purpose flour (or a mix of both)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Spice Blend:
1/2 teaspoon each ground nutmeg, cloves, and cinnamon
1 1/2 teaspoons ground ginger

1. In a large bowl, whisk together the oil and sugar for about 3 minutes. Add the molasses and soy milk.
2. Sift in all the other dry ingredients, mixing about halfway through. When all the dry ingredients are added, mix until a stiff dough is formed (I use my hands at this point). Flatten the dough into a disk, wrap in plastic wrap, and chill for an hour or up to 3 days. Let it sit for 10 minutes if you chill it longer than an hour.
3. Preheat oven to 350. Lightly grease 2 cookie sheets or line with parchment paper.
4. On a lightly floured surface, roll dough out to a little less than 1/4 inch thick. Cut out your shapes with cookie cutters and use a thin spatula to gently place the cookies on the sheets. Bake for 8 minutes.
5. Remove the cookies from the oven and let them cool for 2 minutes on the baking sheet, then move them to a wire rack. Wait until they are completely cool before icing.