December 22, 2012

Gingerbread Cut-Out Cookies (vegan)

 
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Who says that holiday baking isn't the same using vegan recipes? These gingerbread cookies are among the best I have ever made with or without dairy and eggs. They are easy to make, crisp, and have just right amount of spice.

My kids and I, along with Grandma, had a great time making and eating them. These cookies are great on their own or decorated for the holidays. We made the decorating simple and delicious by dipping them in dark and white chocolate.

Gingerbread Cut-Out Cookies
Makes about 16 cookies depending on the size of the cutters.
Recipe adapted from the Post Punk Kitchen by Isa Chandra Moskowitz.
 
1/3 cup canola oil
3/4 cup sugar
1/4 cup molasses, un sulphured (not black strap)
1/4 cup unsweetened soy milk
1 1/2 cups whole wheat flour or whole wheat pastry flour
1/2 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon baking powder
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 1/2 teaspoons ground ginger
 
In a small bowl, combine the oil and sugar. Whisk together for a few minutes until blended thoroughly. Add the molasses and soy milk and combine as best as you are able.
In a medium size bowl, combine the dry ingredients. Sift or whisk together to blend completely.
Add the wet ingredients to the dry and stir until it becomes a firm dough. This can be done with a standing mixer, but is not necessary unless you are doubling the recipe.
When the dough is formed and smooth, press it into a round disc, wrap in plastic wrap, refrigerate for 30-60 minutes or overnight.
Preheat the oven to 325 F. Prepare 2 baking sheets with parchment paper and baking spray or use silpat mats which are ideal.
Remove the dough from the refrigerator. If it is too cold to roll out, allow it to rest at room temperature for 20-30 minutes or until it is ready.
Roll the dough on a floured surface to about 1/8 inch thick. Be sure that the work surface as well as the top of the dough is dusted with flour from time tim to during rolling or it will be difficult to remove the cut-out shapes.
Use your favorite assortment of cookie cutters to cut the shapes in the dough. I like to lay them all out to maximize the rolled dough before pressing them down to cut. Use a spatula to carefully lift the shapes and put them on the prepared baking sheets.
Put the trays in the oven and bake for 10-12 minutes until they are firm to the touch in the centers of the cookies. Remove the cookies from the oven and use a spatula to transfer the cookies to a cooking rack. If you are using parchment, wait for a few minutes before transferring as they might stick while they are still warm.
Allow the cookies to cool completely before decorating.
We melted dark chocolate and white chocolate chips for a minute or two in the microwave and dipped the cookies in it or spread it over the tops. Be sure to not allow the chocolate to get too hot. Heat the chocolate and stir it to help it melt. If it is not warm enough, put it back in the microwave for 20-30 seconds at a time, stirring to melt between heating.
**If you don’t want to be bothered with rolling and cutting the cookies into shapes, roll the prepared dough into logs that are roughly 1-3 inches in diameter. Wrap them in plastic wrap and put them in the refrigerator or freezer to firm up. Slice them into rounds about 1/8 inch thick and arrange on a prepared baking sheet. Bake for 10-12 minutes as you would with the cut-out cookies.

 

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Categories: Cookies, Brownies & Bars, Desserts, Fall & Winter, Kids in the Kitchen, Vegan Desserts
 

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One Response to Gingerbread Cut-Out Cookies (vegan)

  1. Hamburger James says:

    Delicious. Artful. Judicious use of chocolate adds aesthetic quality.

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