Disaster girl's gingerbread house

Gingerbread For Cookies / Houses

Ingredients:

• 1/3 cup canola oil
• 3/4 cup sugar
• 1/4 cup molasses
• 1/4 cup plain soymilk
• 2 cups whole wheat pastry flour or all-purpose flour (or a mix of both)
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

spice blend:

• 1/2 teaspoon each ground nutmeg, cloves and cinnamon
• 1 1/2 teaspoons ground ginger

Directions

• In a large bowl whisk together oil and sugar for about 3 minutes. Add molasses and soymilk. The molasses and soymilk won’t really blend with the oil but that’s ok.
• Sift in all of the other dry ingredients, mixing about half way through. When all of the dry ingredients are added, mix until a stiff dough is formed. Flatten the dough into a disk, wrap in plastic wrap and chill for an hour or up to 3 days in advance. If you chill longer than an hour you may want to let it sit for 10 minutes to warm up a bit before proceeding.
• Preheat oven to 350 F. Lightly grease your cookie sheets or line with parchment paper.
• On a lightly floured surface roll the dough out to a little less than 1/4 inch thick. Cut out your shapes with your cookie cutters and use a thin spatula to gently place on cookie sheets. If you are using them to decorate a tree or something, remember to punch a hole in their heads (!) before baking. Bake for 8 minutes.
• Remove from oven and let them cool for 2 minutes on the baking sheet then move to a cooling rack. Wait until they are completely cool before icing.

Source: post Punk Kitchen - http://www.theppk.com/2008/12/the-ghost-of-gingerbread-past/