Thursday, December 9, 2010

The Betty Crocker Project : Gingerbread Cookies

Pin It
I probably don't need to say this. I mean the photo probably says it all. But I need to say it before it gives me an ulcer. God Damn You Fraking Gingerbread Jerk. 
OK I didn't mean that. I'm sorry cookies. 

I know it's an irrational anger I feel towards these cookies because well they are cookies. What'd a cookie ever do to me besides being a delicious treat? Actually these guys are really easy and delicious cookies. To be fair - it's not the cookie's fault I'm so freaking pissed today. It was me. I did it. I used cookie cutters that were too small to make cookies that I could decorate in any fancy or cool way. Damn me and my "mini" obsession. Sigh. 

These cookies are good and soft vegan versions of those traditional Christmas treats from your childhood. I ate a bunch with my coffee this morning and they were actually really great. The more I think about it... These cookies are pretty awesome. Just learn from my mistake and use bigger cookie cutters. 

Gingerbread Cookies
  • 1 Cup Packed Brown Sugar
  • 1/3 Cup Vegan Vegetable Shortening 
  • 1 1/2 Cup Dark Molasses
  • 2/3 Cup Cold Water
  • 7 Cups All-Purpose Flour (save some for flouring surfaces and your rolling pin)
  • 2 Teaspoons Baking Powder
  • 2 Teaspoons Ground Ginger (make all your seasonings heaping teaspoons to make them more spicy) 
  • 1 Teaspoon Allspice
  • 1 Teaspoon Cinnamon 
  • 1 Teaspoon Cloves 
  • 1/2 Teaspoon Salt 
  • Baking Spray 
  • White Frosting for decorating

Heat oven to 350. 

In a bowl, mix Brown Sugar, Molasses, Shortening and Water with an electric mixer until completely blended. Then mix in the remaining ingredients with the electric mixer and blend until completely blended. I should warn you - it'll be pasty and sticky. It's the molasses. Once it's completely blended, cover it and put it the fridge for at least 2 hours. 
Spray your cookie sheet with baking spray. Roll dough 1/4 inch thick on a floured surface with a floured rolling pin. Use cookie cutters to cut out your cookies. Place them on your cookie sheet - make sure they are 2 inches apart. 

Bake 5-10 minutes. It depends on how big your cookie is really. Small cookies like mine took 5 minutes. Immediately move them to a wire rack to cool. Let them cool for at least an hour and decorate!

1 comment:

  1. Thanks for sharing such a wonderful vegan gingerbread cookie recipe! They sound delicious! Sorry to hear they frustrated you...I know all too well how that goes with baking sometimes lol...