Vegan Gingerbread Cut-Out Cookies
photo by Gingita
- Ready In:
- 28mins
- Ingredients:
- 12
- Yields:
-
24 cookies
ingredients
- 1 1⁄2 cups flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon allspice
- 1⁄4 teaspoon salt
- 1⁄3 cup vegetable shortening
- 1⁄4 cup sugar
- 1⁄3 cup molasses
- 2 1⁄4 tablespoons hot water
- 1⁄2 teaspoon pure vanilla extract
directions
- In medium bowl, mix flour, baking powder, baking soda, cinnamon, ginger, allspice and salt. Set aside.
- In large bowl, cream shortening and sugar with fork. Stir in molasses, hot water and vanilla with large spoon. Stir in flour mixture until smooth, 1 minute.
- Cover dough. Chill 2 to 4 hours.
- On lightly floured surface, roll out dough. Cut out shapes. Bake on cookie sheet in 400F oven 8 to 10 minutes, depending on size. Cool on sheet. Decorate as you like.
Reviews
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Great recipe, really happy with how the dough worked out. The dough definitely needed to be cool, but I found "too" cool didn't work so well. I left it in the fridge overnight (maybe that's why), and needed about 5 minutes before it was optimal temp to roll out. Definitely use some flour rolling it out, but not so much that they became dry. Rolling out on a silpat or plastic placemat really helps. Kids were able to work the dough pretty well too.
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I made this recipe about a week ago and overall it was good, but I would like to make some improvements for next time. It was probably mostly just human error and not the recipe. They turned out a bit hard (I probably baked them for too long) and they were a struggle to roll out. We tried to use a rolling pin but the dough kept breaking and falling apart so we ended up just doing it by hand and it was fine. The only adjustment I made was using coconut oil instead of vegetable shortening, which might be why the dough was a bit brittle. Overall it worked well for us! We plan on using it next year for a gingerbread house. If you're on the fence, give it a try!
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