Gingerbread Cut-Out Cookies

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!

 

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