Chewy Gingerbread Cookies
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup vegan margarine
1 cup packed extra dark brown sugar
3 teaspoon nondairy milk
2 tablespoons fresh ginger, minced (or 1/4 teaspoon ground ginger)
3/4 teaspoon vanilla extract
1. Mix flour, baking powder, and dry spices in a medium sized bowl. Mix wet ingredients (starting with margarine) in a larger bowl.
2. Gradually combine the dry ingredients with the wet ingredients. Refrigerate for at least an hour. Preheat oven to 325 degrees F, and grease cookie sheet.
3. After refrigerating, you can either roll dough on a clean, floured surface and cut cookies into shapes, or just roll the dough with your hands into balls, then press onto a baking sheet.
4. Bake on prepared baking sheet for 12-13 minutes.
Source of recipe: This gingerbread does not use molasses, as do most traditional recipes. I used lots of spice, and extra dark brown sugar, to give these cookies that dark, earthy gingerbread taste. Although ground ginger can be used in the recipe, I highly recommend using the fresh minced ginger. Besides, fresh ginger root is outrageously inexpensive, at least in Indiana. These cookies are great for a chilly evening, and they make your home smell great! Enjoy.