Gingerffic Cutouts
2 cups all-purpose flour (can be whole wheat)
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground ginger (can use finely grated fresh ginger)
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon allspice, optional
1/3 cup canola or grape seed oil (can partially replace with applesauce)
1/2 cup sugar
1/4 cup molasses
1/4 cup unsweetened nondairy milk (I use soy)
1/3 cup chopped crystallized ginger, optional
1. Sift together all dry ingredients. In a separate bowl, whisk together oil and vegan sugar thoroughly. Stir in molasses, and then milk. Add flour mixture to molasses mixture 1/2 cup at time; stirring until flour is well combined after each addition. Stir in crystallized ginger, if desired.
2. Roll out dough into a manageable disk between two sheets of parchment or wax paper. Refrigerate or freeze until stiff (1/2-1 hour). Pop dough back into the fridge/freezer at any point during the following steps if it becomes too soft to handle! Preheat oven to 325 degrees F, and line cookie sheet with parchment paper.
3. Roll dough until just under 1/4" thick. Peel off top layer of paper, cut into shapes. Place on prepared ookie sheet and bake for 5 minutes, rotate sheet, bake another 5 minutes. Depending on thickness of your cookies and strength of your oven, baking time may need adjustment.
4. Cookies should be puffy and with soft centers straight out of oven. Let cookies cool on sheet for 10 minutes before removing and cooling completely. Frost and decorate as desired.
SO HOW'D IT GO?
I used vanilla almond milk and freshly grated ginger. I didn't have any crystallized ginger unfortunately. I was too lazy to roll them out,so like some of the others I rolled them into balls and then flattened them.
They came out so delicious. It was very hard not to eat the whole batch.
These cookies were AMAZING. I didn't change anything except adding an extra 2-3 tablespoons of soymilk and an Ener-G egg replacement (the batter was dry), and skipping the crystallized ginger and They are now one of my favorite cookies! So soft and delicately spicy. I mixed powdered sugar, vanilla, and rice milk for the glaze. Will be making them lots more...
these are really delicious - we made them for christmas yesterday, cut them into shapes and frosted them and decorated them with bits of crystalized ginger. didn't stray form the recipe at all - sweet enough for us!
I made these tonight by the request of a non veg friend who saw the recipe and she really seemed to like them. I didnt have crystallized ginger so I just minced up some fresh ginger and added that in. Gave the cookies a nice bite. I also did not have parchment paper so I skipped all that stuff and just put them on a cookie sheet. They still came out puffy in the middle and harder on the edges. Although ginger cookies are not really a type of cookie i'd ever try on my own, I was pleasantly surprised at how much I ended up enjoying these anyway.
i made these mostly following the recipe (as close as i get) and i forgot to take a picture, that was unfortunate because mine looked a lot different than the other picture--much flatter. they were really good, though!
Delicious!
I was skeptical about the spice ratios, thinking more ginger would be needed, and that the allspice and cloves should be reduced. But I decided to try the recipe unaltered, for once, and the flavour and spiciness was perfect.
Actually, I did make a couple of adjustments. I used brown rice syrup instead of molasses, and my soymilk was vanilla flavoured, and sweetened.
Also, I opted to include the crystallized ginger. Since this usually is rolled in sugar, it added a bit of extra sweetness to the recipe, and I felt no need at all to have the cookies sweeter. I'll be making these again.
I agree with some others in that these weren't too sweet, but to me that's good news. I think my dough would have rolled out, but I was too lazy to do it, so I rolled it into balls and smashed them flat. I may have made them too big, because I got about two dozen. For someone who wants something a little less sugary, I think this is a great recipe.
These are really, really wonderful. I added a bit (maybe 2 tablespoons) extra sugar because I used blackstrap molasses and I wanted to counter the strong taste a little. I used both fresh and dried giner.
I brought them to work and people were talking about them all day. I also brought a few to my grandparents, who exclaimed that they tasted just like they did in the old days. Papa even said it was the best one he'd ever had.
They are crispy on the outside and softer in the middle, old-fashioned, and spicy.
Make these!!
I haven't tried them yet but they smell amazing!
I thirded the recipie so...
2/3 cups gluten free flour
1/2 teaspoon baking powder
1/6 teaspoon baking soda
2/3 teaspoon ground ginger (can use finely grated fresh ginger)
1/3 teaspoon cinnamon
ommited nutmeg
1/4 teaspoon cloves
1/4 teaspoon allspice (optional)
1/6 cup soygurt instead of oil
1/4 cup sugar
1/8 cup molasses
1/8 cup regular soy milk
It made 6 smallish cookies that "grew" double in size in the oven
I will update when I try them!
They are great and have an extra special bite of spice! They came out perfect even though I used gluten free flour.
About 90 calories each!
I haven't tried them yet but they smell amazing!
I thirded the recipie so...
2/3 cups all-purpose flour (can be whole wheat)
1/2 teaspoon baking powder
1/6 teaspoon baking soda
2/3 teaspoon ground ginger (can use finely grated fresh ginger)
1/3 teaspoon cinnamon
ommited nutmeg
1/4 teaspoon cloves
1/4 teaspoon allspice (optional)
1/6 cup soygurt instead of oil
1/4 cup sugar
1/8 cup molasses
1/8 cup regular soy milk
It made 6 smallish cookies that "grew" double in size in the oven
I will update when I try them!
Pages