Soft Gingerbread CookiesThese soft gingerbread cookies are not like the classic gingerbread cookies recipes, because you don't have to roll and chill the dough.
Instead, these are drop cookies, which means they're much easier and faster!
This recipe calls for white whole wheat flour. It is simply an albino strain of wheat. It is not bleached, and it has the same nutritional profile as regular "red" whole wheat flour. You can find it in your supermarket. If have trouble finding it, use whole wheat pastry flour.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
- 2 cups all-purpose flour
- 1/4 cup white whole wheat flour
- 1 tsp. baking soda
- 1 tsp. pumpkin pie spice
- 1/2 tsp. ground ginger
- 1/2 cup butter, softened
- 1/2 cup firmly-packed dark brown sugar
- 1/2 cup molasses
- 1 large egg
- 1 tsp. vanilla extract
- 1/4 cup milk
- 1/2 cup extra firm silken light tofu
- 1/4 cup powdered sugar
- 2 Tbsp. frozen orange juice concentrate
- Preheat oven to 350 degrees F. Spray a cookie sheet with nonstick spray or line it with parchment paper.
- Whisk together flours, baking soda, pumpkin pie spice and ginger in a small bowl.
- In a large bowl, beat the butter and brown sugar together until creamy.
- Beat in the molasses, egg and vanilla.
- Gradually beat in half of the flour mixture, then half of the milk, then the rest of the flour mixture and the rest of the milk.
- Drop by rounded tablespoonsful onto prepared cookie sheet about 2 inches apart.
- Bake 12 to 15 minutes or until golden brown on the bottom. Let cool completely before frosting.
- Prepare icing by whisking the tofu, sugar and orange juice concentrate together until thick and creamy.
- Spoon into a small ziploc bag. Cut off 1/4 of an inch off one bottom corner of the bag, and pipe the icing over the cookies.