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This veganized recipe is for my mother-in-law and hubby. I’m continuing my proving carnivores wrong that vegan cookies aren’t just as good as or better than traditional ones. My evil plan is well into action, especially after my husband tossed these tasty treats together last night at about 9PM. Secretly (okay, maybe not so much after I post this), I had been dreading making this recipe because I dislike rolling dough out and using cookie cutters. The process usually just takes so long and has too many steps for my lazy baking body. LOL

Thanks to my hubby though, as I was doing some last minute meal planning for our vegan Christmas meal. He’s so great! He really helped me out and I’m really thankful. I jumped into the kitchen (basically to make sure he had all ten fingers and nothing was burning) during the process. It was really easy to put together and he didn’t grumble more than once. We found that the recipe didn’t have enough moisture so we had to add about 3-6 tbsp to make the dough stick together. Then it combined into a stiff, formable dough.

We made gingerbread men and Hello Kitty faces. You can tell where I came into play in the kitchen, ha-ha. Then we added those traditional candies called Candy Buttons. Remember those? So colorful and people actually want to eat them together with the spiced cookies. Everything turned out so delicious and dare I say better than the traditional ones.

Gingerbread Cut-Out Cookies
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 soymilk
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

In a large bowl whisk together oil and sugar for about 3 minutes. Add molasses and soymilk. The molasses and soymilk won’t really blend with the oil but that’s ok.
Sift in all of the other dry ingredients, mixing about half way through. When all of the dry ingredients are added, mix until a stiff dough is formed. 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.
Preheat oven to 350 F. Lightly grease your cookie sheets or line with parchment paper.
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. If you are using them to decorate a tree or something, remember to punch a hole in their heads (!) before baking. Bake for 8 minutes.
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. 

Note:  I used melted chocolate for the face because I had some leftover.

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