Gingerbread Cut-Out Cookies
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
Instructions
- In a large bowl whisk 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.
- Sift in all of the other dry ingredients, mixing about half way through. When all of the dry ingredients are added, mix until a stiff dough is formed. 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 warm up a bit before proceeding.Preheat oven to 350 F. Lightly grease your cookie sheets or line 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 thin spatula to gently place on cookie sheets. If you are using them to decorate a tree or something, remember to punch a hole in their heads (!) 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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