We love all of the flavors of traditional gingerbread cookies, but who wants to go to all of the work of rolling out the dough and cutting out the shapes? These cookies are the perfect solution to that problem!
The molasses and ginger pair so well with the other holiday flavors in these cookies, and the sugar on the outside adds to the perfect texture. They are easy to make and delicious to eat! We hope you like them as much as we do!
Ingredients
¾ Cup vegan butter
¾ Cup brown sugar
¼ Cup molasses
2 Tsp vanilla extract
2 ¼ Cup 1:1 gluten free flour
2 Tsp ground ginger
1 ¼ Tsp ground cinnamon
¼ Tsp ground cloves
¼ Tsp nutmeg
¼ Salt
2 Tbsp almond milk
Sugar for rolling
Instructions
Preheat the oven to 350 degrees F and line the baking sheet with parchment paper or a silicon mat.
Add vegan butter and brown sugar to a bowl and cream until smooth.
Add molasses and vanilla and mix to combine.
Add everything but the milk and mix until a crumbly dough forms.
Add milk and mix until the dough is a consistency that can easily be rolled into balls.
Roll the dough into balls and roll them in the sugar.
Place on the baking sheet, and flatten slightly with a fork to make a criss-cross pattern.
Bake for 12-15 minutes, remove from the oven and let cool on the baking tray to firm up.
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