Dairy-Free Gingerbread People
This dairy-free version of the beloved ginger cookie will fill your home with holiday scents of ginger, cinnamon, and nutmeg.
- Serves: 36 persons
- 2 ¾cups flour
- ½teaspoon baking soda
- 2teaspoons ginger
- 2teaspoons cinnamon
- 1teaspoon nutmeg
- 1teaspoon cloves
- ½cup (one stick) soy margarine (room temperature)
- ¾cup brown sugar (packed)
- ½cup molasses
Step 1Gather the ingredients.
Step 2In a medium-sized mixing bowl, combine flour, baking soda , ground ginger, cinnamon, nutmeg, and cloves. Set aside.
Step 3In a large mixing bowl, cream margarine and brown sugar until fluffy, or about 4 minutes, with a hand mixer or standing mixer with a paddle attachment. Add molasses and beat well for about 2 minutes. Add in egg and beat until well combined.
Step 4One spoonful at a time, add the dry mixture into the creamed butter, beating until the mixture just holds together in a ball. Divide the dough in 3 and wrap each section in plastic wrap. Chill in the refrigerator for 1 hour.
Step 5Preheat oven to 350 F.
Step 6Line 2 large baking sheets with parchment paper and set aside.
Step 7Once the dough is chilled, lightly flour a countertop or work surface. Working with one piece of dough at a time, roll it out until about 1/4 inch in thickness.
Step 8Using a cookie cutter dipped in flour, cut out individual people-shaped cookies and place on prepared sheets. Once you've cut out all of the cookies, place sheets in the freezer for 15 minutes.
Step 9Working in batches, bake cookies for 12 to 15 minutes, until lightly browned. After removing the pans from the oven, allow cookies to remain on pans for about 2 minutes before placing on a cooling rack to finish cooling.