Gingerbread Men

I like to include my 3 year old in my cooking endeavors whenever possible.  Its a fun activity for the two of us, and can be a great tool for learning to follow directions (and later on math practice).  We mostly stick to baking; as one, in general, sticks to precise measurements.  We count out the cups, 1/2 cups, etc, together, I fill the cup, she empties it into the bowl.  She does some stirring, then I do the real stirring; she rolls out the dough, then I do the real rolling; etc.  It's a great activity.

This week, we have been doing a gingerbread man theme.  You know the story "Run, run, as fast as you can, you can't catch me I'm the gingerbread man."  So we baked gingerbread men (we truly ended up with an army!) as another part of our theme.  These are, of course, dairy free gingerbread men.  Make them with your kids!

Gingerbread Cookie Dough

1/2 cup molasses
1/4 cup sugar
3 Tbs non-dairy margarine (we use Earth Balance)
1 Tbs coconut milk (you can use any milk substitute you have on hand; rice, soy, almond, etc.)
2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp pumpkin pie spice

Heat molasses to boiling over medium high heat, stirring constantly to prevent burning.  Stir in sugar, margarine and milk, remove from heat.

Mix dry ingredients in a bowl.  Pour molasses mixture into bowl and stir well.  Make the dough into a ball and refrigerate for 30 minutes.

Preheat oven to 375 degrees.  Roll out the dough on a floured counter and cut into shapes.  Bake the cookies on a non-stick cookie sheet, 5 to 7 minutes.  Remove from cookie sheets and let cool on a rack.  Decorate with frosting and/or candies.