Ingredients
- ¾ cup Sugar
- ¼ cup Molasses
- ¼ cup Soy milk Unsweetened
- 2 cups Whole-wheat pastry flour All purpose flour or - (use a combination)
- ¾ tsp Baking soda
- ½ tsp Salt
Spice Blend:
- ½ tsp Cinnamon Ground
- ½ tsp Cloves Ground
- ½ tsp Nutmeg Ground
- 1½ tsps ginger Dry
For the Icing:
- 1 cup Sugar Confectioners
- 1 ~ 2 tbsps Soy Milk
Instructions
- Combine the spices for the spice blend in a small bowl.
- In a large mixing bowl, combine oil and sugar. Using a whisk, beat for 3 minutes until light. Add molasses and soy milk. Beat until well combined.
- Sift flour, baking soda, salt and spice blend into the wet ingredients. Mix until a stiff dough forms.
- Form the dough into a disc, wrap it in plastic wrap and refrigerate for at least 1 hour or for up to 3 days.
- Preheat oven to 350°F. Lightly grease 2 baking sheets or line them with parchment paper.
- Take the cookie dough out of the fridge and if it has been in the fridge for more than an hour, then set it aside for 10 minutes.
- Then roll the dough on a lightly floured surface into less than ¼" thick rectangle. Using a cutter, cut the shapes out. Using a thin spatula carefully lift the dough and place them on the prepared baking sheets.
- Bake for 8 minutes. Let the cookies cool on the baking sheet for 2 minutes. Then transfer them to a wire rack to cool completely.
- To make Icing: Add just enough milk to confectioners sugar to make a thick icing.
- Place the icing in a ziplock bag. Snip just a little bit off the corner and proceed with icing cooled cookies.
Notes
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