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Dairy Free Gingerbread Cookies
Celebrate the holidays with these festive dairy free gingerbread cookies! Perfectly spiced and delicious.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 16 cookies
Calories 117 kcal
Ingredients
- 5 tbsp dairy-free butter softened (i.e. Country Crock Plant Butter Sticks)
- ⅓ cup brown sugar
- ⅓ cup molasses
- 1 large egg
- 1 ½ tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- 1 ½ cups all-purpose flour
- ¼ tsp baking soda
- ¼ tsp salt
Instructions
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Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
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In a large mixing bowl, combine the dairy-free butter, brown sugar, molasses, egg, ginger, cinnamon, and cloves. Beat the mixture until light, fluffy, and well-combined.
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In a small mixing bowl, combine the flour, baking soda, and salt. Stir together, then pour into the wet ingredients. Mix until just combined.
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Roll out the dough on a lightly floured surface until about ½-inch thick. Cut out with gingerbread man cookie cutters and place on the parchment-lined baking sheets.
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Bake in the oven at 350 degrees F for about 8-11 minutes (depending on the size of your cookies), until the cookies are just cooked through. (Do not overbake).
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Let cool on the baking sheet for 10 minutes, then remove to a cooling rack. Enjoy.
Recipe Notes
- The yield for this recipe will vary based on the size of your cookie cutters. We get approximately 16 cookies from this, but you may end up with anywhere from 10-20ish depending on the size of the cookie cutter.
Nutrition analysis (approximate per cookie): 117 calories, 4 g fat, 1.5 g saturated fat, 100 mg sodium, 19 g carbohydrate, 0.5 g fiber, 8.5 g sugar, 1.5 g protein, Vitamin D: 0%, Calcium: 2%, Iron: 6%, Potassium: 3%