It’s Christmas and the kids wanted to do some cut out cookies. I saw these in Vegan Cookies Invade Your Cookie Jar and thought they would be just the thing!
1/3 C canola oil
3/4 C sugar
1/4 C molasses
1/4 C plain soy milk
2 C whole wheat pastry flour or all-purpose flour
1/2 t baking soda
1/2 t baking powder
1/2 t salt
For the spice blend:
1/2 t each ground nutmeg, cloves and cinnamon
1 1/2 t ground ginger
- In a large bowl, whisk together the oil and sugar for about 3 minutes. Add the molasses and soy milk. The molasses and soy milk won’t really blend with the oil but that’s okay.
- Sift in all the other dry ingredients (including spice blend), mixing about halfway through. When all of the dry ingredients are added, mix until a stiff dough is formed. Flatten the dough into a disc, wrap in plastic wrap, and chill for an hour or up to 3 days in advance. If the dough chills 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 degrees. Lightly grease two baking sheets or line them 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 think spatula to gently place the cookies on the sheets. Bake for 8 minutes.
- Remove the cookies from the oven and let them cool for 2 minutes on the baking sheet, then move to a wire rack. Wait until they are completely cool before icing.
Rating: B++. These cookies are soft and have a strong but yummy molasses flavor. My kids loved them and had a blast decorating them! Happy Holidays!