Gingerbread Cookies

I make this recipe at least once and year and hope that it continues to be a tradition within my household long after I die. Today I wanted to add it to the site because, well, I got an awesome cookie cutter! These cookies would have eventually found their way here but who can resist a ouija board cookie cutter when we are talking about funeral food? While I doubt you’ll be able to talk to the dead with this cookies you will be connecting with a long and rich history of our love for ginger.

In Medieval times gingerbread was a favorite of Queen Elizabeth and rarely was there a feast that didn’t include elaborate gingerbread men who were often modeled after guests or suitors. Gingerbread was also used to create charmed cookies in which thoughts of love or happiness could occur through eating different shaped cookies. And of course, we all know the lore of witches who reside within gingerbread walls waiting to lure little children in for the eating. If you want to expand your reading on gingerbread you may find this article on its dark history intriguing.

For now, know that anytime is a good time to gift gingerbread cookies to friends. To make an uplifting and creative gift-or even a magical one-check out Etsy for a variety of cute cookie cutters. Gingerbread is great because it travels well and if kept sealed properly will last for at least a week.

Oh! I added 1/8 teaspoon rosewater as an homage to Colonial baking. Rosewater was the original vanilla and was used in all of our baking until vanilla gave it the boot! You do not need to add rosewater and if you do, be warned, a little goes a long long way.

One more Oh! This recipe is from The Joy of Vegan Baking by Colleen Patrick-Goudreau and has been a staple in my kitchen for the last 5 years. I highly recommend getting a copy!

Ingredients

• 3 cups (375g) all-purpose flour

• 1/4 teaspoon salt

• 1 teaspoon baking soda

• 2 teaspoon ground ginger

• 1 teaspoon cinnamon

• 1/4 teaspoon nutmeg

• 1/4 teaspoon cloves

• 1/2 cup non-dairy butter (room temperature)

• 3/4 cup sugar

• 1 1/2 teaspoons Ener-G Egg Replacer powder (or any egg replacer that equals 1 egg)

• 2/3 cup (225 g) molasses

• 1/8 teaspoon rosewater (optional)

• 1 recipe Royal Icing (optional)

Directions

1. In a medium bowl, sift flour, salt, baking soda, ginger, cinnamon, nutmeg, and cloves. Set aside.

2. In a separate bowl cream butter and sugar until light and fluffy (3-4 minutes)

3. Add egg powder, molasses, and rosewater (if using) and beat for another minute.

4. Add flour mixture and beat until smooth. Add a little more water 1-2 tablespoons if the mixture is too dry.

5. Divide the dough in half and wrap in plastic. Refrigerate for at least an hour or overnight.

6. When you are ready to bake the cookies, preheat your oven to 350 F°

7. Remove one-half of the chilled dough from the refrigerator, and roll on a lightly floured surface to a thickness of 1/4 inch.

8. Keep turning the dough as you roll to ensure it doesn’t stick.

9. As a tip, if you are using a delicate cookie cutter like I did then it’s best to do this all on a piece of parchment paper. That way you can roll the dough out, cut it and then pull the dough away from the shape and gently move the paper to a tray. Or you can also get yourself a cookie sheet with no edges so you can cut right on the pan. Just trust me if you have to pick up a delicate cut with your fingers or you think you are going to move it with a spatula, it ain’t happening sister, you will break the dough.

10. Oh, you have to do all of this super quick too! If the dough gets too warm you will lose the shape as it bakes. Don’t sweat it, just pop the dough back in the fridge, it’s pretty forgiving. You can also pop the cut out version in the fridge as well before baking if you think it’s too soft.

11. Once you are ready to bake pop your cookies in the oven for 10-15 minutes, or until they begin to brown around the edges.

12. Remove from oven and let them cool on the pan. If you move them too early they will break!

13. Then you can transfer to a wire rack to finish cooling.

14. Ice if you choose and enjoy!

15. Store frosted cookies in between layers of parchment paper or waxed paper to keep your cookies safe!

Royal Icing Recipe

• 1 1/2 teaspoon Ener-G Egg Replacer or any egg replacer equivalent to one egg.

• 2 tablespoons water

• 1 teaspoon fresh lemon juice

• 1/4 teaspoon almond extract (optional)

• 1 1/2 cups confectioners’ sugar

• Food coloring

Directions

1. Use an electric mixer to whisk/beat your egg replacer

2. In a medium-size bowl mix the egg, lemon, and almond extract.

3. Add sifted confectioners’ sugar and beat on low until combined and smooth.

4. Add food coloring if you’re making a batch of just one color.

5. If making separate colors then divide batch up evenly and color.

6. Cover with plastic wrap.

7. Icing can take several hours or even overnight to set completely.

8. Store cookies in containers stacked between parchment or wax paper.