Preheat oven to 350 degrees.
Blend until creamy:
1/4 cup of Earth Balance (butter substitute)
1/2 cup white or brown sugar
Beat in:
1/2 cup dark molasses
Sift:
1/2 cup dark molasses
Sift:
3 1/2 cups all-purpose flour (I like to use Bob’s Red Mill All-Purpose Flour)
Resift with:
1 teaspoon soda
1/4 teaspoon cloves
1/2 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon salt
Add the sifted ingredients to the Earth Balance mixture in about 3 parts, alternately with 1/4 cup water, if you roll the dough or 1/3 cup, if you model it. You may have to work in the last of the flour mixture with your hands if you are not using an electric mixer. Roll out the dough to any thickness you like. A good way to do this is to grease the bottom of a baking sheet and to roll the dough directly onto it. Alternatively, I like to use a Tupperware pie mat to roll out dough. Then, use a gingerbread man shaped cookie cutter to cut out cookies. Decorate before baking with small raisings, bits or candied cherry redhots, etc. If wanting to use icing on the cookies, wait for the cookies to be fully cooked and cooled before icing.
Bake the cookies for about 8 minutes, or longer according to their thickness. Test them for doneness by pressing the dough with your finger. If it springs back after pressing then the gingerbread cookies are ready to be cooled on a rack.
Resift with:
1 teaspoon soda
1/4 teaspoon cloves
1/2 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon salt
Add the sifted ingredients to the Earth Balance mixture in about 3 parts, alternately with 1/4 cup water, if you roll the dough or 1/3 cup, if you model it. You may have to work in the last of the flour mixture with your hands if you are not using an electric mixer. Roll out the dough to any thickness you like. A good way to do this is to grease the bottom of a baking sheet and to roll the dough directly onto it. Alternatively, I like to use a Tupperware pie mat to roll out dough. Then, use a gingerbread man shaped cookie cutter to cut out cookies. Decorate before baking with small raisings, bits or candied cherry redhots, etc. If wanting to use icing on the cookies, wait for the cookies to be fully cooked and cooled before icing.
Bake the cookies for about 8 minutes, or longer according to their thickness. Test them for doneness by pressing the dough with your finger. If it springs back after pressing then the gingerbread cookies are ready to be cooled on a rack.
Happy Baking!
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