These spicy gingerbread cookies and nice and chewy.
Be sure not to over bake!
Enjoy:)

1/2 c dairy-free margarine (I use Fleischmann’s Unsalted)
3/4 c light brown sugar
1/2 c molasses
1 egg yolk
2 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground cloves
1/2-1 tsp. ground ginger
1/2 tsp. ground nutmeg

In a large mixing bowl, cream together dairy-free margarine and brown sugar until smooth.  Add molasses and egg yolk and mix together.  In a separate bowl, combine together dry ingredients.  Add to wet ingredients and mix together until smooth.  Cover and chill for 1 hour in the fridge.  Preheat the oven to 350 degrees F.  When dough is ready, on a lightly floured surface roll dough out to 1/4 inch thick.  Cut out desired shapes with cookie cutters.  Place cookies 2” apart on un-greased cookie sheets.  Bake for 8-10 minutes in preheated oven until firm.  Allow to cool a few minutes and then transfer to a cooling rack.  When cookies are cool, frost or decorate as desired using dairy-free frosting/icing and candies.

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