I have often made these at Christmas.
This is very similar to the recipe I have at home in my recipe collection. The recipe I have uses Fleischmann's but was not called "Lactose-free".
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 or any margarine or butter
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.
You can also use icing on these. I like Betty Crocker white icing, it is very easy to use.
I have made these with assorted gluten-free flours such as buckwheat, almond flour, and rice flour. They came out great. They are a little harder to roll out, so just make sure that you roll it out pretty thick or they might break apart.
I had plenty of dough left over after Christmas, so I just let it melt a little on the counter and reformed it into a log shape. I put it back in the fridge to harden, then I took it out and sliced it into rounds, just like those refrigerator cookies you buy! They were just as delicious! I still put plenty of icing and one little red candy on them.
I also can't really have all this sugar, so I only used a teaspoon or so of molasses, and some agave syrup. You need some moisture. I also used brown sugar splenda. They were delicious!
Back to Recipes page