Dairy-Free Gingerbread People
Classic holiday flavors of ginger, cinnamon, and nutmeg define these dairy-free ginger cookies.
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Instructions
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Preheat oven to 350F and line 2 large baking sheets with parchment paper.
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In a medium bowl, combine flour, baking soda, ground ginger, cinnamon, nutmeg, and cloves.
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In a large bowl, cream margarine and brown sugar for 4 minutes until fluffy.
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Beat in molasses for 2 minutes, then add egg and beat until well combined.
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Gradually add the dry mixture to the wet ingredients, beating until the dough comes together.
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Divide dough into 3 portions, wrap each in plastic, and chill for 1 hour.
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On a lightly floured surface, roll one dough portion to 1/4 inch thick.
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Cut out cookies with a floured cookie cutter and place them on the prepared sheets.
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Freeze the cookie sheets for 15 minutes.
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Bake cookies in batches for 12 to 15 minutes until lightly browned.
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Cool cookies on the baking sheets for 2 minutes, then transfer to a rack to cool completely.