Sunday, December 23, 2012

Vegan Gingerbread Cookies



There is no question in my mind about these being the absolute BEST gingerbread cookies, vegan or not. Simply THE best!

Onto the silly gingerbread people we made :) 





Galactic/Hawaiian Gingerbread Peoples

Vegan Gingerbread Cut-Out Cookies
Makes about 16 cookies (depending on the size of your cutters)
1/3 cup canola oil
3/4 cup sugar
1/4 cup molasses
1/4 cup plain soy milk/almond milk/rice milk, etc.
2 cups whole wheat pastry flour or all-purpose flour (or a mix of both)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
spice blend:
1/2 teaspoon each ground nutmeg, cloves and cinnamon
1 1/2 teaspoons ground ginger
Directions
In a large bowl whisk together oil and sugar for about 3 minutes. Add molasses and soymilk. The molasses and soymilk won’t really blend with the oil but that’s ok.
Sift in all of the other dry ingredients, mixing about half way through. When all of the dry ingredients are added, mix until a stiff dough is formed. Flatten the dough into a disk, wrap in plastic wrap and chill for an hour or up to 3 days in advance. If you chill longer than an hour you may want to let it sit for 10 minutes to warm up a bit before proceeding.
Preheat oven to 350 F. Lightly grease your cookie sheets or line with parchment paper.
On a lightly floured surface roll the dough out to a little less than 1/4 inch thick. Cut out your shapes with your cookie cutters and use a thin spatula to gently place on cookie sheets. If you are using them to decorate a tree or something, remember to punch a hole in their heads (!) before baking. Bake for 8 minutes.
Remove from oven and let them cool for 2 minutes on the baking sheet then move to a cooling rack. Wait until they are completely cool before icing.

Bonus Christmas Bunny

3 comments:

  1. I am afraid that something is wrong with the recipe - the dough becomes too sticky and falls apart, it couldn't be cut into shapes. I am afraid I wasted my time and ingredients on it...

    ReplyDelete
    Replies
    1. If its too sticky you could always add more flour. We got the recipe from Post Punk Kitchen and had no problems with it. You could also try refrigerating it for a few hours and try rolling it out again. All the best.

      Delete
  2. We're sorry to hear that. Better luck next time. Happy Holidays!

    ReplyDelete

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