Nothing kicks of winter holidays better that holiday backing, fresh snow, and gingerbread men. I love dressing my edible friends up with frosting, cinnamon hearts, and whatever else catches my fancy.
3 cups pastry flour
1 tbsp baking powder
1 tbsp ground ginger
2 tsp cinnamon
1 tsp ground cloves
1 tsp nutmeg
1/2 tsp salt
3/4 cup non-hydrogenated margarine, or coconut oil softened
3/4 cup molasses
1 1/2 cup brown sugar backed
1/4 cup soy milk
1 tbsp ground flax powder
1 teaspoon vanilla
(Preheat the oven to 325 F, and grease a couple cookie sheets.)
In a bowl combine the dry ingredients and mix well (flour, baking powder, cinnamon, ginger, cloves, nutmeg, salt).
In a separate large bowl combine the margarine, molasses and brown sugar. Whisk until smooth.
In a small bowl combine the ground flax powder the soy milk, and the vanilla. Then add to the sugar/butter mix. Whisk well.
Slowly fold in the dry ingredients, and mix well with a spatula to form a dough. The dough should be moist and a little sticky. Cover and refrigerate for at least 2 hours.
When ready, preheat the oven to 325 F, and roll the dough out onto a floured surface. The thicker your cookies are the chewier they will be. Cut into shapes and place on the cookie sheets. Bake for 12-15 minutes.
Decorate em however you want!