These cookies have a slight chew and crunch, with a delicious, lightly spiced flavor.1 ½ cups + 1 tbsp sifted spelt flour (see note)
1 tsp baking powder
3/4 tsp baking soda
1⁄4 + 1/8 tsp sea salt
1 tsp cinnamon
1/8 tsp ground cloves
¾ tsp ground ginger
1/8 tsp allspice
1/3 cup organic extra-virgin coconut oil (at room temperature so softened), or can use organic canola oil (see note)
1⁄2 cup unrefined sugar
2 tbsp molasses (blackstrap or regular cooking molasses)
2 tbsp non-dairy milk (see note)
2 tbsp pure maple syrup
Preheat oven to 350°F (176°C). In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and allspice. Set aside. Using a stand mixer fitted with the paddle attachment, combine the coconut oil, sugar, molasses, milk, and maple syrup, beating on medium speed for several minutes until creamy, and stopping to scrape the bowl as needed. Turn the mixer to low speed, and then add the dry mixture in portions (about ½ cup at a time), over about a minute or so. Continue blending until the dough comes together in one or two balls on the paddle, separating cleanly from the inside of the mixing bowl. Remove the dough and transfer to a clean, dry counter top. Roll the dough out to about ¼” thick. (If you are having trouble rolling the dough – if it is sticking, sandwich the dough between two sheets of parchment and roll your pin on top of the parchment instead of directly on the dough). If the dough has become too pliable (this may happen if your room is slightly warm), transfer to the fridge for 10-15 minutes to firm slightly. Once rolled fairly evenly to ¼” thick, cut the dough into shapes using cookie cutters of choice. Use a spatula (offset or regular) to help easily lift cookies off your counter and transfer to your baking sheet (line with parchment paper). Space cookies as much as possible, at least an inch or so apart. Bake for 10 minutes, then remove and let cool for at least a couple of minutes on the baking sheet. Cookies will firm more as they cool, and even more after refrigerating. Store in the fridge in an airtight container. Decorate as desired (can use simple icing below).
Notes:
1) Look for a sifted spelt flour, or sift it yourself through a fine sieve to remove any grainy textures.
2) Any non-dairy milk can be used, though I like the hint of flavor a soy nog gives to the batter!
3) I like the size this batch of dough makes – enough for 15 or more cut-out cookies. If, however, you prefer to bake in larger quantities, simply double this recipe and bake the cookies in batches. Finish cutting all of your cookies, and then refrigerate the shapes until ready to bake the next batch… or, refrigerate the dough and cut out your cookies as you move through the baking. Note that after refrigerating the dough for more than 30-40 minutes, it will need to soften briefly at room temperature to roll out, since the coconut oil hardens when cooled.
Simple Gingerbread Icing
1 cup powdered sugar (see note)
1½ - 2 tbsp vanilla non-dairy milk ('soy nog' is very nice here!)
In a bowl, mix sugar with milk until very smooth (starting with 1 ½ tbsp milk). Add the extra ½ tbsp milk, or another tsp or so if needed to thin mixture to a soft enough consistency that can be squeezed through a piping (or Ziploc) bag. After decorating gingerbread, allow icing to dry on the cookies before stacking.
Note: I use Wholesome Sweeteners Organic Powdered Sugar, which is powdered sugar made from unrefined cane sugar (rather than icing sugar that is made from white refined sugar). If you cannot find organic powdered sugar, you can easily make your own. To do so, use a blender and combine about 1¼ - 1½ cups of unrefined sugar with 1 tbsp of arrowroot powder or cornstarch. Blend on a high speed until powdery, scraping down the jug once or twice. The arrowroot or cornstarch may not be needed with a very high-powered blender such as a Vita-mix.
Makes 15-20 cut-outs.
Recipe © copyright 2008 Dreena Burton
