Lactose-Free Gingerbread Cookies

Lactose-Free Gingerbread Cookies

These cookies are fool-proof. I’ve made them with less molasses (ran out while making a double batch), lumpy brown sugar, and various measurements of spices. Alter the recipe to fit your tastes. These cookies are meant to be eaten (they’re non-dairy and very tasty!) but may also be used as ornaments, placecards, or decorations during the holiday season.

  • Prep: 25 minutes
  • Chill: 3 hours
  • Bake: 8-10 minutes per pan
  • Total: 5 dozen (less if you’re making large gingerbread men)

1/2 cup Fleischmann’s Unsalted (Lactose-Free) Margarine
3/4 cup firm packed brown sugar
1/2 cup light or dark molasses
1 large egg
2 1/4 cups all purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Raisins and cinnamon candies for decorating

  1. Beat shortening and sugar with electric mixer until light and fluffy. Beat in molasses and egg until well blended. Gradually mix in dry ingredients and beat until blended. Dough will be sticky.
  2. Divide dough into 4 balls, wrap with plastic wrap, and refridgerate for at least 3 hours.
  3. Position rack in center of oven. Preheat oven to 350 degrees.
  4. Roll dough about 1/4 inch thick and cut into shapes with cookie cutters. Place on cookie sheet and decorate with raisins or cinnamon candies.
  5. Bake 8-10 minutes. Allow to cool 2 minutes on cookie sheet, then transfer to wire rack to cool completely.

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