Gingerbread folk

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

1/2 cup vegan butter
1/2 cup cane sugar
1/2 cup unsulphured molasses
1 flax egg (1 tbsp flax meal + 2 tbsp water)
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 cup 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 flax egg, 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
  • Caitlin December 7, 2011 at 3:02 pm

    do i spot boy AND girl gingerbread folk?? so cute ;) out of curiosity- why do you put them in the freezer right before baking?

  • Vanessa December 7, 2011 at 3:05 pm

    My heart just melted. These are adorable! Too cute to eat.

  • Ashlae December 7, 2011 at 3:12 pm

    @Caitlin – it helps them to retain their shape.

  • Caitlin December 7, 2011 at 3:13 pm

    that’s what i thought! thanks ;)

  • Nikki @ The Tolerant Vegan December 7, 2011 at 6:15 pm

    These are the CUTEST!

  • Cara December 7, 2011 at 8:17 pm

    I am offended by that last sentence. Oh the vulgarity.

  • Alicia December 7, 2011 at 8:51 pm

    Super cute! Yes, mini cookies are the best. Then you can have five at a time and that’s totally ok, right?

    I’m not ashamed of the perverted thoughts. You started it.

  • Richa December 7, 2011 at 8:55 pm

    oooh i love your entire village of bite size gingerbread folk! cute!

  • Isobelle December 8, 2011 at 2:47 am

    Next time, bake some bite sized walking canes too.

  • Vegan Yack Attack! December 11, 2011 at 7:30 pm

    I love everything about this post! ha ha ha

  • Anonymous December 15, 2011 at 9:34 am

    Can the vegan butter be subsituted with Tahini?

  • Ashlae December 15, 2011 at 1:03 pm

    @Anonymus – I have no clue, but you could try. Oil would work, as well.

  • Anonymous September 11, 2012 at 5:45 pm

    How do you tell their genders? I just see one in a dress and one without.. LOL

    But yes, gingerbread folk are tasty! :D

  • Veganosaurus December 16, 2012 at 12:46 pm

    Awwww bite sized gingerbread people. How adorable! I’m making gingerbread cookies right now and I don’t own people shaped cookie cutters so I’m going to attempt to cut them out with a knife in these small sizes because you’ve totally sold me on bite sized cookies now!!!

  • Cindy August 9, 2013 at 8:50 am

    Made these last night and they were so so good! Thank you, thank you for your wonderful recipes :) Do you ever use raw sugar? That’s the only one I usually have at home .

  • A Very Vegan Christmas…. Strawberry Walnut Thumbprint… « We Live Social December 10, 2013 at 12:01 pm

    […] Vegan Gingerbread Cookies […]

  • Katie December 21, 2013 at 9:29 pm

    I made these tonight and they were super yummy! I used brown sugar instead of cane sugar though, and I needed ~3 cups of flour by the time it was all said and done. Very easy to roll out and shape. Even my anti-vegan family loved them!

  • Holiday Series: Vegan Gingerbread Cookies March 17, 2014 at 5:08 pm

    […] and it’s difficult to bite when they’re so thick! This recipe is from the awesome Ashlae from Oh Ladycakes. Seriously, tastiest vegan gingerbread cookies I’ve ever made and […]

Leave a comment