You know what it’s way too early for?
Getting excited for Christmas.
I’m upset that Christmas stuff is showing up in stores already, and yet… I have to admit it. I’m so excited. I’m excited for fuzzy socks and turkey dinners and movie marathons and finding the perfect gifts and ice skating and spiked peppermint hot chocolates.
Do you like how I just snuck ice skating in there all innocently, like I’ve actually gone ice skating in the past decade?
But hey – maybe this is the year.
And it wouldn’t be Christmas without cookies. Spicy, gingery cookies.
So I’m making gingerbread, but I’m not bringing out my gingerbread man cutter yet. I’m rolling my dough extra thin and digging out some autumn leaf cookie cutters and hoping I can pass these off as gingersnaps.
Because it’s way too early to be getting excited about Christmas.
We’ve made these before. But that was Christmas, and this is… not. Yet.
two thirds cups canola oil
one cup sugar
half cup brown sugar
half cup molasses
half cup almond milk
one teaspoon vanilla
four cups all-purpose flour
one teaspoon baking soda
one teaspoon baking powder
one teaspoon salt
one teaspoon nutmeg
one teaspoon cloves
pinch all spice
half tablespoon cinnamon
one tablespoon ground ginger
Mix all your wet ingredients really well. Add in all the dry. Keep stirring until they’re all combined.
Scoop all of that out onto some plastic wrap, cover it up, and throw it in the freezer for an hour or a day or a week.
When you’re ready, preheat the oven to 350 degrees Fahrenheit.
Grab your dough (it may need a few minutes to soften if it’s been in the freezer for more than an hour) and roll it out to about a quarter of an inch. Cut out non-gingerbread-men shapes and put them on a parchment-lined baking sheet. Smush together all the remaining dough and repeat the process until you’ve used it all up. Bake each tray for about 10-12 minutes.