Prep 20 mins
Cook 8 mins
This egg-free and dairy-free recipe for a chewy gingerbread cookie is from Sarah Kramer's cookbook, "La Dolce Vegan!" (2005) and reprinted in today's local paper. For vegan frosting, use five parts icing sugar to one part water, blending until thick. or you can use chocolate peanut butter spread. Dough must chill for 2-4 hours. (While baking the first batch, return the dough to the fridge to chill it so dough doesn't stick to the rolling pin. Allow cookie sheet to cool before reusing.)
- 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.
These are easy to make and taste really good. Author doesn't kid that you need to put the dough back in the fridge between batches - works best when the dough is super-cold.
works great! Perfect for my dairy intolerant friends!!! Also wonderful as pie crust!
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.