Perfectly Chewy (Dairy Free) Gingerbread Cookies

Sunday, December 4, 2016

I have never made gingerbread cookies before and I really wanted to give it a try because I've been obsessed with all things ginger lately. I was nervous about how they were going to turn out, but these ended up being seriously perfect!
No cracks!
No spreading!
No dairy!

They didn't spread at all and came out perfectly smooth. And I made them dairy free. They are easy and taste great with or without frosting. I wanted to share the recipe with you all in case you guys are also on the hunt for the perfect gingerbread cookie recipe!


This recipe makes about 40 cookies when using averaged sized 3" cookie cutters

For the Cookies:
3 1/4 cup of flour
3/4 tsp baking soda
1 tbsp ground ginger
1 tbsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp salt
3/4 cup of shortening, coconut oil, or vegan butter
1/2 cup of (dark) brown sugar
1 egg
1/2 cup of unsulfured molasses

Preheat your oven to 350℉

In a large bowl, mix together the dry ingredients- flour, baking soda, spices, and salt. Set this aside.

In your mixer, cream the shortening (or coconut oil or vegan butter-whichever one you chose to use) with the brown sugar. Once combined, add in your egg and molasses.
Grab your dry ingredients and slowly add it to the wet. Mix until combined. You may have to work the dough with your hands in order to fully combine and form it into a ball.

Now, some recipes I read said to chill the dough and some recipes said not to. I had decided not to but ended up having trouble rolling out the dough so I stuck it in the fridge for about 15-20 minutes. You don't want the dough to be cold, but the fridge will help it harden which will help it roll out better.

Once you are ready, on a clean, floured counter, roll out the dough to your desired thickness. I made mine a little bit on the thicker side as you can see.

Use your cookie cutter shapes, gathering the scraps and rolling them out again as needed. Transfer the cookies to a cookie sheet.

For cookies on the softer side, bake for 9-10 minutes. You'll know they are done when the edges are firm to the touch. For harder cookies, bake 11-12 minutes.

*Every oven is different so be sure you're keeping an eye on your cookies and occasionally testing how they feel!

Once they are done, cool on a wire rack.

For the frosting:
2 cups of powdered sugar
2-3 tbsp of almond milk
1/4 tsp vanilla extract

Mix all ingredients together. If it's too thick, add more almond milk. If it's too thin, add more powdered sugar. Do this until you get your desired consistency. I used a pastry bag to frost my cookies but if you don't have one you can use a ziplock bag with a tiny piece of the corner cut off.

Since these turned out so lovely, I'm thinking about using the same recipe to make gingerbread houses!


Happy gingerbread making!

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