Merry (late) Christmas everyone!! I hope you all ended up on Santa’s “good” list (:
For some reason, last year, my family swayed from tradition during the holiday season. I don’t really know why it happened, but I was sure not going to let it happen again this year! So Christmas Eve night I threw together some vegan gingerbread dough and put it in the refrigerator to chill for the morning so on Christmas Day, like usual, we could bake and decorate gingerbread men and women!!
The original recipe came from The Post Punk Kitchen: Gingerbread Cut-Out Cookies
Gingerbread Men and Women
Yield varies depending on size of cookie cutter
1/3 cup canola oil
3/4 cup vegan cane sugar
1/4 cup molasses
1/4 cup non-dairy milk
2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cloves
1 tsp. cinnamon
1 1/2 tsp. ginger
Directions:
In a large mixing bowl, cream together the canola oil and sugar, either by hand or with an electric mixer, until fluffy and cream colored (about 3 minutes). Add in the molasses and milk then stir with a wooden spoon until combined.
In a medium mixing bow, sift together all the dry ingredients then whisk to make sure everything is incorporated. Add the dry ingredients to the wet in batches, mixing gently between each addition. Mix until the dough is somewhat stiff and completely combined. Dump out onto plastic wrap, flatten into a disk, and then wrap all the way in the plastic wrap. Chill for at least an hour, but overnight is best. Remove from the refrigerator about an hour before baking to let the dough come to room temperature.
Preheat the oven to 350 degrees Fahrenheit and lightly grease a few cookie sheets. Unwrap the dough and, on a lightly floured surface, roll out to about 1/4 of an inch in thickness. I divided my dough into quarters to make rolling out easier. Cut into shapes and carefully move to the prepared cookie sheet. Bake 8-10 minutes. Let the cookies sit for about 2 minutes before moving them to a drying rack. Enjoy!!
