1/2 cup sugar (or 1/3 c fructose; no other subs needed)
1 teaspoon powdered ginger
1 teaspoon cinnamon
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/3 cup molasses
1/3 cup soymilk (or other non-dairy milk)
2 1/4 cups whole wheat pastry flour
Preheat oven to 275Â°F. Lightly oil two or three baking sheets with vegetable oil, then dust with flour.
Mix the sugar (or fructose), ginger, cinnamon, baking soda, and salt in a large bowl. Add the molasses and soymilk and mix well. Add 1 cup of flour and mix well. Mix in enough of the remaining flour to make a very stiff dough.
On a floured surface, roll a portion of the dough with a flour-dusted rolling pin to 1/8 inch thick (or even thinner if you like them crispy). Cut the dough into human shapes with a flour-dusted “gingerbread man” type cookie cutter. Using a knife, cut off legs, arms, chunks out of the head, etc. Use your fingers to further distort them, bending their necks and limbs at grotesque angles, making some limbs longer than others. Just try to keep a uniform thickness (about 1/8″) so they will bake evenly.
Using a spatula, carefully transfer the cookies to the baking sheets. Bake until the edges are dry and the centers give just slightly when pressed, about 20 minutes. Cool on a baking sheet for 5 minutes, then transfer with a spatula to a wire rack to cool. Once fully cooled, store in an airtight container. Makes about 48 cookies.