Issue 12  •  Spring 2013

Gingerbread: The Cookie for all Seasons

Written by Isa Chandra Moscowitz & Terry Hope Romero

What a difference four years makes. When Terry and I made these gingerbread punks for a lost episode of Post Punk Kitchen, we seemed to have all the time in the world to mix colors, make leopard spots, and paint on fishnets. And apparently, we didn’t know how to turn off the flash on our camera. My kitchen was so tiny we had to roll the cookies out on the coffee table and balance bowls of neon icing in precarious ways, sometimes on a stack of books, sometimes on a cat—we made do. When I was moving to Portland I actually found one of these cookies in the back of one of my cabinets.

Gingerbread from back in the day
Now we’re three thousand miles apart, we have dishwashers and counter space, and I can barely muster up a couple of dots for my little gingerbread eyes. But whether you’re going all out, or you're part of the gingerbread minimalist movement, this recipe is a surefire winner. And even though you may think of gingerbread cookies as a winter thing, they are rather refreshing and light and make a nice treat for spring!

Makes about 16 cookies (depending on the size of your cutters)

• 1/3 cup canola oil 

• 3/4 cup sugar

• 1/4 cup molasses

• 1/4 cup plain soy milk

• 2 cups whole wheat pastry flour or all-purpose flour (or a mix of both)

• 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

Modern minimalist gingerbread guys
1. In a large bowl whisk together oil and sugar for about 3 minutes. Add molasses and soy milk. The molasses and soy milk won’t really blend with the oil but that’s OK.

2. Sift in all of the other dry ingredients, mixing about halfway through. When all of the dry ingredients are added, mix until a stiff dough is formed.

3. 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.

4. Preheat oven to 350 F. Lightly grease your cookie sheets or line with parchment paper.

5. 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. Bake for 8 minutes.

6. 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 icing.

An altered version of this article originally appeared at the Post Punk Kitchen

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