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Friday, January 13, 2012

Nondairy Gingerbread Cookies


Adapted from Martha Stewart's gingerbread cookies recipe

3 cups flour
1/2 t baking soda
1/4 t baking powder
2 t ground ginger
2 t cinnamon
1/2 t salt
1/4 c + 2 T grapeseed oil
1/2 c brown sugar
1 egg
1/2 c unsulfured molasses

Whisk dry ingredients together in a medium-sized bowl and set aside. Mix oil and sugar together in an electric mixer. Add egg and molasses. Turn mixer down to low and add dry ingredients.

Divide dough in half  and shape each half into a ball. Pat each ball into a disk by flattening the dough with the palm of your hand. Shaping the dough into a disk now will make it easier to roll out later. Wrap each half in plastic wrap. Chill for at least 1 hour in the refrigerator.

Preheat oven to 350 degrees. Place dough on a piece of parchment paper dusted with flour. Roll dough to 1/4 inch thickness. Return dough to refrigerator for 15 minutes. 

Roll dough from center out to edge,
not back and forth.

Turn paper 1/4 turn, then again roll from center to edge.

Cut dough out into shapes.

Remove scraps around dough,
instead of moving cut out shapes.

Gingerbread men retain their nice shape!

Return cut dough to refrigerator for 15 minutes. Bake 8 to 10 minutes, rotating pan halfway. Cool completely before decorating. Makes 8 large cookies.

Non-Dairy Icing Recipe
1/2 c powdered sugar
1 t almond milk
1 t honey
1/4 t vanilla
Food coloring

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