Cookies:
3 cups ap flour
1 tablespoon ground cinnamon
1 tablespoon ground ginger
3/4 teaspoon baking soda
3/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup dairy free butter
1/2 cup packed light brown sugar
1 egg
1/2 cup molasses
1 1/2 teaspoons vanilla extract
Icing:
2 cups powdered sugar
2–3 tablespoons dairy free milk
1 teaspoon vanilla extract
In the bowl of a stand mixer cream dairy free butter and brown sugar together. Slowly incorporating all wet ingredients.
Add all seasonings and salt, and the flour last about 1/2 a c at a time.
Once dough is formed, it will be very soft. Scrape out of the bowl and form into a log. Wrap tightly in Saran Wrap and refrigerate for 1-3 hours.
Preheat oven to 350 and line a baking sheet with parchment. Mix all icing ingredients together in a separate bowl and set aside.
Flour a counter and rolling pin. Remove dough from fridge and wrap and roll out approximately 1/4” thick. Cut to desired shape. Bake for approximately 8-10 minutes. Let cool on the pan for a few minutes then transfer to a wire rack to cool
completely. Once cooled decorate as desired.
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