Friendly smiling faces on gingerbread cookies have been thrilling generations of children and adults alike. The spicing in this version is accentuated by the addition of freshly ground black pepper, a trick you can use with any baked treat flavored with ginger.
Yield: 3 dozen (3-inch) cookies
Active time: 25 minutes
Start to finish: 13/4 hours, including 1 hour to chill dough
3/4 cup (12 tablespoons) soy margarine, softened
1/2 cup firmly packed light brown sugar
2/3 cup unsulfured molasses
1/4 cup silken tofu
1 teaspoon baking soda
11/2 teaspoons ground ginger
1 teaspoon apple pie spice
1/2 teaspoon salt
1/2 teaspoon pure vanilla extract
1/4 teaspoon freshly ground black pepper
2 cups all-purpose flour
1 cup whole-wheat pastry flour
Royal Icing or Confectioners’ Sugar Glaze
Small candies (optional)
1. Combine margarine and sugar in a mixing bowl, and beat at low speed with an electric mixer to blend. Increase the speed to high, and beat for 3 to 4 minutes, or until light and fluffy. Beat in molasses, tofu, baking soda, ginger, apple pie spice, salt, vanilla, and pepper, and beat for 1 minute. Slowly add all-purpose and whole-wheat flours to margarine mixture, and beat until stiff dough forms.
2. Divide dough in half, and wrap each half in plastic wrap. Press dough into a pancake. Refrigerate dough for 1 hour, or until firm, or up to 2 days.
3. Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
4. Lightly dust a sheet of waxed paper and a rolling pin with flour. Roll dough to a thickness of 1/4 inch. Dip cookie cutters in flour, and cut out cookies. Remove excess dough, and transfer cookies to the baking sheets. Re-roll excess dough, chilling it for 15 minutes, if necessary.
5. Bake cookies for 10 to 12 minutes, or until firm. Cool cookies for 2 minutes on the baking sheets, and then transfer cookies to racks to cool completely. Decorate cooled cookies with Confectioners’ Sugar Glaze, and candies, if using.
Note: Keep cookies in an airtight container, layered between sheets of waxed paper or parchment, at room temperature for up to 5 days. Cookies can also be frozen for up to 2 months. Do not freeze cookies if decorated.
Variation:
Add 1/2 cup chopped raisins to the dough, and bake the cookies as drop cookies for 13 to 15 minutes. No chilling is necessary for drop cookies.