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Dairy-Free Gingerbread Cookies

Cocoa powder adds depth to these cookies, which you can serve with or without icing.
Prep Time 2 hours
Cook Time 12 minutes
Total Time 2 hours 12 minutes
Course Dessert
Cuisine American
Servings 4 dozen

Ingredients
  

  • 2 ½ c. flour plus more for rolling
  • ½ c. cocoa powder
  • 3 tsp. ground ginger
  • 1 tsp. cinnamon
  • ½ tsp. grated nutmeg
  • ¼ tsp. ground cloves
  • ½ tsp. salt
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • ¾ c. butter-flavored vegetable shortening
  • ¾ c. brown sugar
  • 1 egg
  • ½ c. molasses

Frosting

  • 2 c. powdered sugar sifted
  • 2 Tbsp. water + 2 tsp.
  • 4 ½ tsp. meringue powder
  • ½ tsp. cream of tartar

Instructions
 

  • Begin by combining the flour, cocoa, ginger, cinnamon, nutmeg, cloves, salt, baking powder, and baking soda together in a medium-sized bowl. Then, using your stand mixer or an electric mixer, whip the shortening and brown sugar until light and fluffy. Then add in the egg and molasses and whip until combined before adding in the dry ingredients a little at a time. When the mixture comes together, remove from the bowl and divide it into two balls that can be wrapped with plastic wrap. Allow the dough to sit in the fridge for at least one hour.
  • When the dough is firm, preheat your oven to 325°F and line two baking sheets with parchment paper. Then roll the dough out until it is about ¼" thick before cutting out your shapes and placing the cut dough onto the baking sheets.
  • Bake the cookies for 11-13 minutes or until firm around the edges before removing from the oven and allowing to cool for a few minutes before moving to a wire rack to finish cooling.
  • While the cookies are cooling, whisk the frosting ingredients together with an electric mixer until you have soft peaks forming. Then transfer the icing to a piping bag or Ziploc bag and frost cooled cookies as desired.
Keyword Dairy-Free, Dairy-Free Christmas Cookie, Dairy-Free Dessert