These cookies can be made with whole-wheat pastry flour, but I used 1 cup each of ww pastry flour and all-purpose flour. I toned down the spices a little bit because personally I'm not a big fan of dry ginger and I wasn't sure if my son would like it either, so I used a little less than 1tsp dry ginger. Ingredients: Oil - 1/3cup
Sugar - ¾cup
Molasses - ¼cup
Unsweetened Soy milk - ¼cup Whole-wheat pastry flour or All purpose flour - 2cups (use a combination) Baking soda - ¾tsp
Salt - ½tsp
Spice Blend:
Ground Cinnamon - ½tsp
Ground Cloves - ½tsp
Ground Nutmeg - ½tsp
Dry ginger - 1½tsp
Method:
- Combine the spices for the spice blend in a small bowl.
- In a large mixing bowl, combine oil and sugar. Using a whisk, beat for 3 minutes until light. Add molasses and soy milk. Beat until well combined.
- Sift flour, baking soda, salt and spice blend into the wet ingredients. Mix until a stiff dough forms.
- Form the dough into a disc, wrap it in plastic wrap and refrigerate for at least 1 hour or for up to 3 days.
- Preheat oven to 350°F. Lightly grease 2 baking sheets or line them with parchment paper.
- Take the cookie dough out of the fridge and if it has been in the fridge for more than an hour, then set it aside for 10 minutes.
- Then roll the dough on a lightly floured surface into less than ¼" thick rectangle. Using a cutter, cut the shapes out. Using a thin spatula carefully lift the dough and place them on the prepared baking sheets.
- Bake for 8 minutes. Let the cookies cool on the baking sheet for 2 minutes. Then transfer them to a wire rack to cool completely.
For the Icing: Ingredients: Confectioners Sugar - 1cup Soy Milk - 1~2tbsp
Method:
- Add just enough milk to confectioners sugar to make a thick icing.
- Place the icing in a ziplock bag. Snip just a little bit off the corner and proceed with icing cooled cookies.