Mini coconut oil gingerbread folk

By GuidingVegan

Ingredients

• 3/4 cup powdered cane sugar
• 1/4 cup refined coconut oil
• 1/4 cup unsulphured molasses
• 2 tablespoons unsweetened almond milk
• 1 teaspoon (4g) pure vanilla extract
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1 1/4 cups + 2 tablespoons all-purpose unbleached flour, divided

Details

Servings 1
Adapted from ohladycakes.com

Preparation

Step 1

Add the powdered sugar to a large mixing bowl; set aside. In a small saucepan set over medium heat, combine the coconut oil, molasses, almond milk, and vanilla extract; heat mixture just until warm and lightly simmering. Off heat and then pour about a quarter of the coconut oil mixture into the powdered sugar and whisk until all the sugar is dissolved and no clumps remain. Whisk in remaining liquid and stir until smooth. Using a sturdy spatula or wooden spoon, stir the ginger, cinnamon, cloves, baking soda, sea salt, and 1 1/4 cups of the flour into the wet mixture. Once all of the flour has been incorporated, stir in the remaining two tablespoons as needed (I used one additional tablespoon, totaling 183g of flour). Pat the dough into a ball then tightly wrap it with plastic, flatten it, and refrigerate for at least four hours (though 8+ is preferred). Once the dough has chilled for at least four hours, remove it from the refrigerator and let it rest at room temperature for 15-20 minutes before rolling.

Preheat oven to 350˚F. Line a large baking sheet with a silicone mat or parchment paper; set aside. Line a flat surface with parchment paper and sprinkle with cacao powder (flour may leave white streaks on the cookies) (you can also use powdered sugar). Roll out the dough into a large slab that’s 1/8-1/4″ thick and cut with mini cutters. Transfer dough pieces to the prepared baking sheet and continue rolling out dough until your sheet is filled with gingerbread folk. Transfer to the freezer and freeze for 20-30 minutes then bake at 350˚F for 7-8 minutes. Allow to cool on baking sheet for 10 minutes then transfer to a wire rack to cool completely. Cookies will keep in an air tight container for up to three days.

Serve as is (we usually prefer ours plain), with a dusting of powdered sugar, or decorate with icing. If you have heart sprinkles, put a heart on the chest of each cookie.

Yield: 80+ mini gingerbread folk