½ cup molasses
¼ cup unrefined sugar
3 tablespoons soy-free, dairy-free shortening
3 tablespoons rice milk (or water)
2 cups safe flour
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground ginger
(optional: ½ teaspoon cinnamon and ½ teaspoon nutmeg)
Additional 2 – 3 tablespoons water, if needed
Preheat the oven to 350 degrees. Heat the molasses to the boiling point, then turn off heat and add sugar, shortening, and rice milk. In a large mixing bowl, combine the flour, baking soda, salt, and ginger. Pour in the molasses mixture and mix well. Dough will be somewhat dry and crumbly, but should hold together when you press it in a ball. If it is too dry, add water, a little at a time until batter is easier to handle.
Roll out dough on a lightly floured surface until it is ¼ inch thick. Use cookie cutters or a sharp knife to cut out whatever shape you desire. Bake for 5 -7 minutes.
These cookies may be frosted with a simple confectoners’ frosting, or eaten as is.
© 2007 Jeanette Bradley