Vegan No-Chill Gingerbread Cookies
"Easy recipe for soft gingerbread cookies for cutting into shapes.This dough does not need to be chilled before rolling and cutting out."
- Ready In:
- 25mins
- Ingredients:
- 10
- Yields:
-
3 sheets of cookies
ingredients
- 1⁄2 cup white sugar
- 1⁄4 cup dark brown sugar
- 1⁄4 cup dark molasses
- 1⁄2 cup oil
- 1⁄2 cup soymilk
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 1⁄2 teaspoon ginger
- 1⁄2 teaspoon cinnamon
- 3 1⁄4 cups all-purpose flour
directions
- Preheat over to 350°F Lightly grease baking sheets.
- Add oil, baking powder, sugars, molasses, soy milk, vanilla, and spices to a mixing bowl and combine with a whisk.
- Stir flour in 1/2 cup at a time with a large spoon. When the dough is too thick to mix any more flour in with the spoon, knead it in with your hands. NOTE: I use Silk soy milk. The wet/dry balance of the dough may vary depending on the type and even brand of milk substitute you are using. The dough should form a ball when squeezed together but not be sticky in your hands. As you add flour, knead each 1/2 cup addition in thoroughly and check for this. If it is getting too dry to hold together as a ball, either stop adding flour or add a bit more of your liquid. If it is sticky feeling, you need a little more flour.
- When your dough is done, take a handful of dough, shape it into a ball in your hands, and roll the dough out on a floured surface. If the dough is sticking to the rolling pin, dust the top of the ball of dough with flour before rolling. (If after a while the dough becomes too dry to form a ball after repeated rolling out and dusting with flour, knead 2-3 drops of water into it to get it to form a ball again. ).
- Cut into desired shapes. Lift shapes with spatula onto lightly greased baking sheets.
- Bake for eight minutes. Place baking sheets on a towel to cool (not a cooling rack). Use a spatula to loosen cookies from sheets immediately.
- Allow cookies to cool and decorate as desired.
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RECIPE SUBMITTED BY
When I cook or bake, I like recipes to be really simple. I don't have the time, patience or focus to follow recipes that have a long list of ingredients, require a lot of steps, or any difficult techniques. Basically I need recipes I can get through while half asleep and drinking coffee while I make them, or while distracted by two little kids, three barking dogs, an off-balance washer and someone at the door ! So when I want to make something and can't find a recipe that is simple enough, I experiment and come up with my own. Most of the recipes I have posted here are things I make every week, sometimes several times. I hope they work out well for you ! Also, everything I make is free of dairy and eggs because our kids are allergic to them.
