These cookies are a lot easier to make than gingerbread people, and there’s a surprise in the maple flavor complementing the ginger.
Yield: 3 dozen
Active time: 20 minutes
Start to finish: 45 minutes
3/4 cup (12 tablespoons) soy margarine, softened
1 cup maple sugar
1/4 cup silken tofu
1/4 cup pure maple syrup
1/2 cup finely chopped crystallized ginger
2 teaspoons baking soda
1 teaspoon ground ginger
1/4 teaspoon salt
21/2 cups all purpose flour
1/2 cup granulated sugar
1. Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
2. Combine margarine and maple 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 tofu, maple syrup, crystallized ginger, baking soda, ground ginger, and salt and beat for 1 minute. Slowly add flour to margarine mixture, and beat until soft dough forms.
3. Take scant 1-tablespoon portions of dough, and roll them into balls. Roll balls in granulated sugar. Place balls 11/2 inches apart on the baking sheets.
4. Bake cookies for 12 to 15 minutes, or until top surface is cracked. Cool cookies for 2 minutes on the baking sheets, and then transfer cookies to racks to cool completely.
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.
Variation:
Substitute firmly packed light brown sugar for maple sugar, and substitute light molasses for maple syrup.