Gingerbread folk

Lately, I’ve got a slight obsession with bite sized cookies. It all started when I purchased a 1 1/2 teaspoon cookie scoop and, as a result, felt the need to bake bite sized cookies for days on end. I made bite sized gingersnaps, bite sized raw cookies, bite sized chocolate crinkles, bite sized sugar cookies. Bite sized everything. Then, while I was searching for my gingerdead man cookie cutter, I discovered these mini gingerbread folk at the bottom of what is, admittedly, a large container that houses every cookie cutter I own. Friends, I fear the bite sized madness is never going to end. But that’s ok, because everything’s better when it fits perfectly into your mouth. And no, that was not a sexual connotation. Or was it?

Perverts.

GINGERBREAD FOLK (GFO)

1/2 c. vegan butter 1/2 c. cane sugar 1/2 c. unsulphured molasses 3 tbsp soft silken tofu 3/4 tsp ground ginger

3/4 tsp ground cinnamon 1/2 tsp ground cloves 1/4 tsp fine sea salt 1/2 tsp baking soda 2 1/2 c. unbleached flour

In a large mixing bowl, cream the butter, sugar and molasses, using a hand mixer on high speed, for 20-30 seconds. Beat in the tofu (or sour cream), ginger, cinnamon, cloves, salt and baking soda, just until combined. Using a wooden spoon, mix in the flour 1/2 cup at a time. Once you’ve added 2 cups, start mixing in the flour 1/4 cup at a time. If the dough feels firm enough after 2 1/4 cups of flour have been added, omit the last 1/4 cup.

Preheat oven to 350˚F. Line a large baking sheet with a silicon mat or parchment paper; set aside. Line a flat surface with parchment paper and lightly sprinkle with flour. Roll out half of the dough until it is 1/4″ thick. Cut dough and transfer pieces to the prepared baking sheet; chill in freezer for 5 minutes prior to baking. Bake at 350˚F for 6-7 minutes. Transfer to cooling rack then store in an air tight container for up to five days.

Yield: 100+ mini gingerbread folk