These festive treats are delicately spicy and sweet. Enjoy with Silknog or your favorite Chai, while wrapped in a warm blanket or by a cozy fire to take the chill out of a wintry night.
Makes about 3 dozen cookies (depending on the size of your cutters)
- 2/3 cups canola oil
- 1 ½ cup organic cane sugar
- ½ cup molasses
- ½ cup plain soymilk
- 4 cups whole organic wheat pastry flour or all-purpose flour (or a mix of both)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 4 teaspoons of apple pie spice (I like Frontier Natural pie spice)
- or 1 teaspoon each ground nutmeg, cloves and cinnamon
- 3 teaspoons ground ginger
- ¼ – ½ cup coarsely chopped crystallized ginger* (about 11/2 oz.) (*optional – but delicious!)
In a large bowl, mix together oil and sugar.
Add molasses and soymilk.
In a separate bowl, sift together all of the dry ingredients.
Add the dry ingredients to the wet – oil, sugar, molasses and soymilk mixture.
When all of the dry ingredients are added, mix until the dough is smooth and stiff. Then knead the dough until you have a uniform consistency. Flatten the dough into a disk, wrap in plastic wrap and chill for an hour or up to 3 days before using. If you chill the dough longer than one hour you may want to let it sit for 10 minutes at room temperature to soften up a bit before proceeding.
Preheat oven to 350 F
Lightly grease your cookie sheets or line with parchment paper.
On a lightly floured surface roll the dough out to about 1/4 inch thick.
Cut shapes with cookie cutters and use a thin spatula to gently place on cookie sheets.
Bake for approx. 8-10 minutes.
Remove from oven and let cool for 2 minutes on the baking sheet before moving them to a
plate or cooling rack. Wait until they are completely cool before icing.