Vegan Gingerbread Cookies

IN THE KITCHEN: VEGAN GINGERBREAD COOKIES

We always make simple stars, but you can easily doll them up. A friend adds a sprinkle of powdered sugar, lovely. 

PERFECT GINGERBREAD COOKIES

From: Veg News

Makes 24 Cookies

  • 2-3/4 cups pastry flour (*JM: whole wheat pastry flour works just fine!)

  • 1-1/2 teaspoons baking powder

  • 1 tablespoon ground ginger

  • 1/2 teaspoon ground cloves

  • 1 teaspoon cinnamon

  • 1/2 teaspoon salt

  • 3/4 cup non-hydrogenated margarine, softened (*JM: I use EarthBalance)

  • 3/4 cup molasses

  • 1-1/2 cups light brown sugar, packed (*JM: you can play around with less sugar here)

  • 2 tablespoons non-dairy milk

  • 1/2 teaspoon vanilla

  1. Grease a cookie sheet or line it with parchment paper.

  2. In a bowl, combine pastry flour, baking powder, ginger, cloves, cinnamon, and salt. In a large bowl, whisk together margarine, molasses, and brown sugar together until smooth. Add soymilk and vanilla and whisk thoroughly.

  3. Add dry ingredients to wet and mix with spatula to form a dough. Cover and refrigerate for at least two hours. Preheat oven to 325 degrees.

  4. Roll out dough onto a floured board, 1/8- to 1/4-inch thick, depending on desired texture (thinner cookies will be crispier, thicker cookies will be chewier). Cut into shapes with cookie cutters and place on prepared cookie sheet. Bake for 10 to 12 minutes, depending on thickness.