A friend of mine gave me some really cute cookie cutters for gingerbread men for my birthday. I’ve made sugar cookies the last few years and gingerbread years before that, so I was excited for gingerbread men. This base makes a good cookie and allows a good playing ground for decorating the cookies with candy or frosting.
This recipe comes from Joy of Baking and then I veganized it. Veganizing can be so easy! This recipe I simply used vegan margarine instead of butter, switched the white sugar to organic cane sugar and instead of the egg, I used cornstarch and water. Usually only one egg is used for cookie recipes as a binder. Cornstarch and water is a good substitute for this since the starch will work as a binder and the water will replace the liquid from the egg.
Please note, these cookies need 2 hours or overnight to refrigerate in the refrigerator. I forgot and made them late last night and had to wake up early to roll them out and bake them for my co-workers. The funny thing is people keep thinking someone took a bite out of a cookie, until they realize ALL the cookies have a “bite” taken out of them. You can use any cookie cutter for these cookies although gingerbread men are always fun.
3 cups Unbleached White Flour ¼ tsp Sea Salt ¾ tsp Baking Soda 2 tsp Ginger, ground 1 tsp Cinnamon ¼ tsp Nutmeg ¼ tsp Cloves ½ cup Vegan Margarine ½ cup Organic Cane Sugar 1 Tb Cornstarch 3 Tb Water 2/3 cup Molasses
Place the flour, salt, soda and spices in a bowl and whisk to combine. In a separate bowl, cream together the sugar and margarine until smooth. Combine the water and cornstarch in a small bowl and add it to the sugar/margarine mixture along with the molasses and blend until fully incorporated. Slowly add the flour mixture until fully blended. Split the dough in half and wrap in plastic; refrigerate 2 hour or overnight.
After refrigeration, roll out dough on a lightly floured surface to ¼ inch thickness. Use cookie cutters and place on a grease cookie sheet. Bake for 8-10 minutes at 350°F. Decorate as desired. Enjoy!