vegan eggnog

Vegan Gingerbread Men

Guess what? It’s gingerbread season. That’s right – we’re already well into December, and at the D-D household, that means the Christmas tree is already up (and lit! double bonus points!), the stockings are hung (by the chimney, and with somewhat care), and I’m going bananas trying to bake every single holiday pastry I can think of. And, when Sebastian came home with the sweetest cookie cutter of all time, I wasted exactly no time in researching and throwing together some vegan gingerbread men that were so delicious that my eyes rolled back in my head a little bit.

These little guys require very little prep and, if you’re already into vegan baking, you probably already have all of the ingredients sitting in your pantry right now. Plus, they only bake for 8 minutes, which means the potential for instant gratification is high.

I’ve said it once, and I’ll say it again – I just love this time of year, and I particularly love the sweet treats that accompany a peppermint mocha and your favorite Christmas music. So, go forth and enjoy these deliciously vegan gingerbread men in front of the nearest fireplace, and let’s get this season going! Recipe’s after the jump :)

Happy baking!

vegan gingerbread men

VEGAN GINGERBREAD MEN, from The Post-Punk Kitchen

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

Directions
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.