Merry Christmas! We have been baking all morning for Santa, friends, family, and neighbors! We choose ginger snaps, sugar cookies, and chocolate chip cookies.
This is my favorite book to refer to when I want to make cookies. You can check it out here. There are so many different types of cookies, bars, squares, and biscotti whether you want a casual, fancy, chocolate, fruity, buttery, or spicy kind.
Below are the the 3 recipes we made from this book but including my modifications.
Blackstrap Gingersnaps
DF, NF if not using a nut milk
Makes 2 dozen cookies
Ingredients:
1 3/4 cup white whole wheat flour
1/2 tsp baking soda
3 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cinnamon
1/2 cup sugar
1/3 cup molasses
1/2 tsp vanilla extract
1/2 cup nonGMO canola oil
3 tbsp non dairy or dairy milk
Directions:
Preheat oven to 350 degrees. Mix together milk, oil, vanilla, molasses, and sugar. Sift in remaining dry ingredients. Wet hands with water occasionally and roll 1-1.5 tbsp dough at a time into balls. Place about 1-2 inches apart on a lightly greased or parchment lined cookie sheet and flatten each ball. Bake 12 minutes and then allow to cool for 5 more minutes right on the cookie sheet before transferring to a cooling rack.
Roll-And-Cut Sugar Cookies
NF if you don’t use nut milk, DF if you use nondairy milk and nondairy spread rather than butter
Makes 2-3 dozen depending on size of cookie cutters you use
Ingredients:
2 1/3 cup white whole wheat flour, all purpose flour, or whole wheat pastry flour
2 tbsp cornstarch or arrowroot powder
1/4 tsp salt
1/4 tsp baking powder
1/2 cup slightly softened butter or nondairy non hydrogenated vegan spread
3/4 cup sugar
2 tsp vanilla extract and 1 tsp other flavor extract
1/4 cup milk of any type
Directions:
Preheat oven to 350 degrees. Using an electrical mixer, beat together butter, sugar, and extracts. Sift in remaining dry ingredients. Stir to combine then using your hands, form a dough. Flatten into a large disc, cover with plastic wrap, and refrigerate for 30 minutes to overnight. Roll out into 1/2 thickness, cut into desired shapes, and place about 2 inches apart on a lightly greased or parchment lined cookie sheet. Bake 12 minutes and then allow to cool for 5 more minutes right on the cookie sheet before transferring to a cooling rack.
Whole Wheat Chocoloate Chip Cookies
NF if not using a nut milk, DF if you use dairy free chocolate chips and nondairy milk
Made 30 cookies for me
Ingredients:
1/3 cup sugar
1/3 cup brown sugar
1/2 cup nonGMO canola oil or coconut oil
1/2 cup + 2 tbsp nondairy or dairy milk
2 tbsp cornstarch or arrowroot powder
2 tsp vanilla extract
2 cups white whole wheat flour or whole wheat pastry flour
1/2 tsp baking soda
1/4 tsp salt
1 cup semisweet chocolate chips
Directions:
Preheat oven to 350 degrees. Mix together milk, oil, and sugars . Sift in remaining dry ingredients. Stir to combine then fold in chocolate chips. Take 1.5 tbsp dough at a time into balls. Place about 2 inches apart on a lightly greased or parchment lined cookie sheet and flatten each ball. Bake 10 minutes and then allow to cool for 5 more minutes right on the cookie sheet before transferring to a cooling rack.
