It’s beginning to smell a lot like Christmas …Oh man, I seriously love the flavour (and that smell right?!) of ginger in baked muffins, loaves and cookies, particularly these ones. Throw away any previous recipes you may have for gingerbread as this recipe is the only one you will ever need! These cookies are firm and crispy on the outside and chewy in the centre. Ginger, cinnamon, nutmeg and cloves in perfect balance. If you need to bake for your child’s class, a potluck or holiday gathering, try these. You won’t be disappointed.
Using an electric mixer
Meanwhile in a large mixing bowl, combine your whole wheat pastry flour, baking soda, baking powder, salt, nutmeg, cloves, cinnamon and ginger. Whisk until blended and then slowly add this to the wet ingredients in your electric mixer. Mix until just combined into a stiff dough. Turn off the mixer and remove the dough from the bowl, flatten it into two discs, cover each in plastic wrap and refrigerate for about an hour.
Just before you remove the dough from the fridge, preheat your oven to 350 F (175 C).
Remove the dough and on a lightly floured surface roll the dough out to about 1/4 inch (0.6 cm) thick.
Cut out the dough with your cookie cutters and use a thin spatula to place them gently on your cookie sheet. (I swear by this stone cookie sheet
Bake your cookies for about 8 minutes. While the first batch are baking remove your second dough disc from the fridge and repeat ensuring you use up all your ‘scraps’.
Allow the cookies to cool completely before decorating. I only waited about 20 minutes.
Personally I’m not into using a bunch of icing so I just used a pre-made vegan friendly tube of cookie icing to draw simple faces and to adhere the ‘accidentally vegan’ Skittle buttons.
Happy Holidays everyone!!
Find the original recipe for Gingerbread Cut-Out Cookies by Isa Chandra Moskowitz here.
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- ⅓ cup canola oil
- ¾ cup sugar
- ¼ cup molasses
- ¼ cup plain soymilk
- 2 cups whole wheat pastry flour + a tad more for dusting your countertop
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp ground nutmeg
- ½ tsp cloves
- ½ tsp cinnamon
- 1½ tsp ground ginger
- Decorations (optional)
- Using an electric mixer add the oil and sugar and blend on low for about three minutes or until well combined.
- Add the molasses and soy milk and continue blending for another minute.
- Meanwhile in a large mixing bowl, combine your whole wheat pastry flour, baking soda, baking powder, salt, nutmeg, cloves, cinnamon and ginger.
- Whisk until combined and then slowly add this to the wet ingredients in your electric mixer.
- Mix until just combined when a stiff dough forms.
- Turn off the mixer and remove the dough from the bowl, flatten it into two discs, cover each in plastic wrap and refrigerate for about an hour.
- Just before you remove the dough from the fridge, preheat your oven to 350 F (175 C).
- Remove the dough and on a lightly floured surface roll the dough out to about ¼ inch (0.6 cm) thick.
- Cut out the dough with your cookie cutters and use a thin spatula to place them gently on your cookie sheet.
- Bake for about 8 minutes.
- While the first batch are baking remove your second dough disc from the fridge and repeat ensuring you use up all your 'scraps'.
- Allow the cookies to cool completely before decorating.
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