Gingerbread Cut-Out Cookies
 (makes ~16 cookies)


1/3 cup canola oil

3/4 cup sugar

1/4 cup molasses

1/4 cup plain almond milk

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

spice blend:
1/2 teaspoon each ground nutmeg, cloves and cinnamon
1 1/2 teaspoons ground ginger


1. In a large bowl whisk together oil and sugar for about 3 minutes.

2. Add molasses and almond milk.

3. Sift in all of the other dry ingredients, mixing about half way through.

4. When all of the dry ingredients are added, mix until a stiff dough is formed.

5. Flatten the dough into a disk, wrap in plastic wrap and chill for an hour or up to 3 days in advance. If you chill longer than an hour you may want to let it sit for 10 minutes to warm up a bit before proceeding.

6. Preheat oven to 350 F.

7. Lightly grease your cookie sheets or line with parchment paper.

8. On a lightly floured surface roll the dough out to a little less than 1/4 inch thick. Cut out your shapes with your cookie cutters and use a thin spatula to gently place on cookie sheets.

9. Bake for 8 minutes.

10. Remove from oven and let them cool for 2 minutes on the baking sheet then move to a cooling rack. Wait until they are completely cool before adding decorations.

11. Use honey to make sprinkles stick.

  • Still trying to whip up a frosting for these. If you have any ideas let me know!

This recipe and photo was inspired by Post Punk Kitchen

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