Simple, delicious, real-food based gingerbread bread cookies made dairy-free for you!
- 3/4 c. granulated sugar (organic sugar, turbinado, sucanat, etc.)
- 1/2 c. palm shortening
- 2 eggs
- 1/3 cup molasses
- 3 1/4 cup unbleached flour (spelt flour and freshly ground soft white wheat also work)
- 2 tsp ginger
- 1 1/2 tsp baking soda
- 1/2 tsp allspice
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp
For the Icing:
- 3/4 cup plus 1 tbsp powdered sugar
- 1 tbsp almond milk (plus more if needed)
- Dye-free sprinkles (optional for decorating)
- In a large bowl, beat sugar and shortening until fluffy.
- Add eggs and molasses, then beat until smooth.
- In another bowl, sift together dry ingredients. Gradually add it to the liquids until well blended. If using freshly ground flour, you may need to add more flour to get a good cookie consistency.
- Transfer cookie dough to a container with a lid (or wrap in parchment paper) and refrigerate for one hour or overnight.
- Preheat the oven to 350 F.
- Split cookie dough in half. Set one aside. Lightly flour your work surface and rolling pin with flour. Roll one half of the dough out until it is 1/8-inch thick. Use cookie cutters to cut it into desired shapes, then place cookies on greased cookie sheets, about 1/2 inch apart (they will not rise much as they bake). Bake for 8-10 minutes, until barely golden on the edges.
- Transfer to a cooling rack and cool completely before icing.
- Gather the scraps of cookie dough into a ball and roll it out again. Repeat the rolling, cutting, baking, and cooling process until all the dough is baked.
Make the Icing:
- In a small bowl, stir together the powdered sugar and almond milk, adding more almond milk 1/2 tsp at a time if necessary to get your desired consistency.
- Scoop the icing into a frosting bag or quart-size freezer bag (not a sandwich bag – it will break). Snip the corner off the freezer bag, and ice the cookies as desired. You can also simply use a butter knife to spread the icing on the cookies.
- Enjoy immediately or let the icing set for a few minutes before serving (just kidding – who waits before digging into the cookies?!)
- Serving Size: 2 cookies
- Calories: 321
- Sugar: 25g
- Sodium: 270mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 27mg
Keywords: Holiday baking, Christmas cookies