One of my favorite cookies are of the gingerbread variety. Whether you’re dipping them away into your coffee or tea or just gobbling them up on their own, they are a real treat. This recipe is sure to flatter those sexy little taste buds of yours and impress all of your lovely friends. If you’re into decorating your cookies, may I suggest putting top hats on the men and hair bows on the ladies. That is what makes these cookies so classy, after all 😉
Peace, love & sarcasm,
Ladies & gentlemen, it’s vegan ginger ladies & gentlemen!
- 1/2 cup sugar
- 1 teaspoon powdered ginger
- 1 teaspoon cinnamon
- 1-1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1/3 cup molasses
- 1/3 cup soymilk
- 2-1/4 cups whole wheat pastry flour
Preheat oven to 275°F. Mist two or three baking sheets with vegetable oil spray, then dust with flour.
Mix the sugar, ginger, cinnamon, baking soda, and salt in a large bowl. Add the molasses and soymilk and mix well. Add 1 cup of flour and mix well. Mix in enough of the remaining flour to make a very stiff dough (if mixing by hand, knead the dough to thoroughly mix the flour).
On a floured surface, roll a portion of the dough with a flour-dusted rolling pin to 1/16-inch thickness. Cut the dough into shapes with a flour-dusted cookie cutters or a flour-dusted knife.
Carefully transfer the cookies to the baking sheets. Bake until the edges are dry and the centers give just slightly when pressed, about 20 minutes.
Allow to cool on a baking sheet for 5 minutes. Once cooled, store in a container or put them out and watch your friends and family flock to them!