Gingerbread Cut Out cookies
Submitted by Isa
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| prep time: 10 min + an hour to chill | cooking time: 8 mins | makes about 16 cookies |
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We decorated ours to be Gingerbread Punks for PPK episode 5. We used slivered almonds for their hair and those silver balls for their studs. As far as icing goes, we mixed a small amount of water with confectioners sugar until we got a consistency a little thicker than toothpaste. It worked really well and we had no problems with melting or falling apart. They taste yummy and are sturdy enough to hang on things to decorate.
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Equipment:
2 mixing bowls
cookie sheets
Cookie cutters
Ingredients
1/3 cup canola oil
3/4 cup sugar
1/4 cup molasses
1/4 cup plain soymilk
2 cups whole wheat pastry flour or all-purpose flour (or a mix of both)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
spice blend:
1/2 teaspoon each ground nutmeg, cloves and cinnamon
1 1/2 teaspoons ground ginger
Directions
In a large bowl beat together oil and sugar for about 3 minutes. Add molasses and soymilk. The molasses and soymilk won't really blend with the oil but that's ok.
In a sepearte bowl, sift together all the other ingredients.
Add the dry ingredients to the wet in batches. MIx together with a firm spoon or spatula until well combined. You should have a pretty stiff dough. Flatten the dough into a disk, wrap in plastic wrap and chill for an hour or up to 3 days in advance. (If you chill longer than an hour you may want to let it sit for 10 minutes to loosen up a bit before proceeding).
Preheat oven to 350 F. Lightly grease your cookie sheets.
On a floured surface roll you dough out to a little less than 1/4 inch thick. You can do this in 2 batches if you don't have the space. Cut out your shapes with your cookie cutters and gently place on cookie sheets (if you are using them to decorate with remember to cut a hole with a straw or something before baking). Bake for 8 minutes.
Remove from oven and let them cool for 2 minutes on the baking sheet then move to a cooling rack. Wait until they are completely cool before icing. |
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Reviews (add your own)
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| josselyn wrote on Tuesday December 07th, 2004 04:24 PM |
 four soybeans |
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haha those're great...i love the spikes and studs...
oh yeah, haven't tried these yet...i will though... |
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| Terry wrote on Wednesday December 08th, 2004 06:58 PM |
four soybeans |
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You won't believe how sexy these spicy punx are! So good, and I like the contrast of the not-too sweet ginger cookie + sugary icing.
Be sure not too roll them too thin...they will burn easily. Stick to around 1/4 of an inch. If you intend to hang them on your Crassmass tree, gently work a pea sized hole into the dough with a skewer before baking.
Also, I bought this special big headed gingerbread kid cookie cutter at the NY Cake Supply store at 56 West 22nd st. I like it because it's shiny copper and makes the punx look especially apathetic. |
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| kristina wrote on Friday December 10th, 2004 03:46 PM |
four soybeans |
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Love these!!! I'm going to make them as gifts for some friends. Does anyone have a good vegan icing recipe?? |
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| moira wrote on Sunday December 12th, 2004 03:45 AM |
four soybeans |
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these are awesome! the recipe is really easy and the results are tasty and impressive. i didn't make punks, just un-iced gingerbread shapes, but they were still great. |
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| kristina wrote on Thursday December 16th, 2004 11:55 AM |
four soybeans |
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I made these as Christmas gifts for some family and friends and they have been a huge hit!! Very cute, and very tasty, too. The only problem I had was with the icing...without meringue powder the icing wasn't stiff enough and kinda ran off the cookies. But they were still delicious!
I didn't have that problem! Maybe try less water? |
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| jonil wrote on Thursday December 16th, 2004 07:01 PM |
four soybeans |
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heaven in vegan gingerbread form. period.
so spicy...so good! personally, i love ginger so i might even up the ginger content. i'm making three batches tonight for a luncheon...one of the original, another with some chopped crystallised ginger and a third with a couple tablespoons of unsweetened cocoa powder.
oh and be careful not to overbake these babies. |
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| leocap wrote on Sunday December 19th, 2004 10:48 PM |
four soybeans |
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great cookies! and cute too.
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| Kreeli wrote on Monday December 20th, 2004 02:27 PM |
four soybeans |
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hi all! this recipe turned out so perfectly for us and we had great fun decorating them using your very simply royal icing recipe (why have i spent the last six years trying to come up with a suitable replacement for egg white?!) thanks! one question: what did you use to get such a bold red colour in your icing?
Cool! We found this Harry Potter food coloring. Yes, harry Potter food coloring. That's how we got black too. |
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| jennpea wrote on Monday December 27th, 2004 07:19 PM |
four soybeans |
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I hadn't had gingerbread cookies since way before becoming vegan, so these made me very happy! I didn't bother with frosting, because they were sweet enough for me, and I ate the whole batch in less than 2 days. Sooooooooooooo good. |
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| Michelle C. wrote on Wednesday December 29th, 2004 12:46 PM |
four soybeans |
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mmmmmmmm these are good. I made little hearts instead of gingerbread people and that made a lot more cookies. I added minced ginger to the wet ingredients for extra gingerness. I used a little less sugar because I like to but also because I ran out. I also ran out of soymilk (can you believe?) so I used soy yogurt instead. Still gingery yum! |
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