Gingerbread Cutout Cookies (Egg Free, Dairy Free)
These are super fun Christmas cookies. Our family loves to decorate the gingerbread men. Be careful not to overbake the cookies if you want chewy cookies. It is better to under-cook them than overcook them. They are soft and chewy if you take them out early enough. If you do prefer a crunchy cookie, leave them in a couple minutes longer.
Ingredients
- 1 1/2 cups sugar
- 1 cup Smart Balance or Earth Balance spread
- 1/4 cup molasses
- 1/4 cup water
- 3 1/4 cups flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon salt
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cloves
Frosting
- 2 cups powdered sugar, sifted
- 2 Tablespoons soy milk, coconut milk, or rice milk
- 1 1/2 Tablespoons light corn syrup
- 1/2 teaspoon vanilla
Instructions
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In a large bowl, beat sugar, butter and molasses and water with an electric mixer on medium speed.
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Add flour, baking soda, baking powder, cinnamon, ginger, salt, cardamom and cloves, and stir until well combined. Cover and refrigerate for 1 hour or until firm.
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Set oven to 350°F. Take some of the dough out of the refrigerator and roll out to 1/8 inch thickness. Cut with cookie cutters. Place 1 inch apart on an ungreased cookie sheet.
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Bake 7-8 minutes. Let sit on the pan a couple of minutes to set. Remove from cookie sheet and cool on wire rack. Decorate with frosting.
Frosting
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Mix sifted powdered sugar and milk together. Add corn syrup and vanilla extract. Add more corn syrup if too thick.