Sunday, December 14, 2014

Gingerbread Cookies (dairy-free)

While browsing through the aisle at Home Goods, I came across the Holiday cookie plunger cutter set that was... ready for this???... 70% off!!! So I had to have it. Then I had to find a way to use these cute cookie cutters. Since Camden's been asking for fresh baked cookies lately, I found the opportunity to put these cookie cutters to good use.

Last year, my modified gingerbread cookie recipe was loaded with butter. I never knew how to make shaped cookies without butter. But with months of baking without butter and with a little tweak, I came up with the dairy free version of the same gingerbread cookie recipe. Solution? Just replace butter with palm shortening. Yup that easy. While I was testing this recipe, I couldn't find ground clove in my pantry. Probably ran out and never replaced it. So I omitted it. Honestly, I couldn't tell that it was missing.

Since I use the cookie plunger cutters, each cookie has pattern imprinted on it. So there is no need for frosting. Cute and edible.

This recipe makes a lot of cookies, so be prepared to enjoy them, give them as gifts, or just freeze them up for future cravings. I actually baked fresh gingerbread cookies for my kids' breakfast several mornings. They had it with hot cocoa and homemade vanilla marshmallows. Cookies and hot cocoa with marshmallows for breakfast. I know. I spoil my kids rotten. (devilish smile)

Gingerbread Cookies (dairy-free)
makes a lot of cookies, depending on the size

1 egg, cold
1/4 cup (3 oz.) molasses
3/4 cup (5.3 oz.) sugar
1/2 cup (4 oz.) palm shortening
1 teaspoon ginger

1 1/4 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 teaspoon baking soda
2 1/2 (10 oz.) all-purpose flour, extra for dusting
Holiday cookie (plunger) cutters
  1. Place the egg, molasses, sugar, and shortening in a large bowl.
  2. Using a hand mixer, beat all of the ingredients until creamy.
  3. In another bowl, whisk together the ginger, cinnamon, nutmeg, baking soda, and flour.
  4. Add the flour mixture to the egg mixture.
  5. Whisk again with a hand mixer until the flour is no longer visible.
  6. Place the batter onto the nonstick matt.
  7. Knead until the dough ball is formed.
  8. Roll the dough out to a half inch thick. TIP: Dust the dough with extra flour so it is not sticky and easy to rotate. 
  9. Place a nonstick matt or parchment on the baking pan. Set aside.
  10. Place the all-purpose flour in a bowl. Dip the cookie cutters into the flour to ensure the dough won't stick onto the cookie cutters.
  11. Cut the cookie dough using different cookie cutters.
  12. Place the shaped cookie dough on to the prepared baking pan.
  13. Repeat the steps with the remaining dough. TIP: Cut out all of the cookie dough and keep them frozen for up to 3 months. Bake as directed.
  14. Freeze the dough for at least 30 minutes.
  15. When ready to bake, preheat the oven at 325°F degree.
  16. Line the baking pan with nonstick matt or a parchment paper.
  17. Place the shaped cookie dough on the prepared baking pan, making sure that they are an inch apart.
  18. Bake the cookies 10 minutes for small shaped cookie dough and 12 minutes for larger ones. NOTE: Keep in mind that if the cookies don't hold the shape well when baked, freeze the next batch longer before baking.
  19. Take the cookies out of the oven and let them rest on the baking pan for 10 minutes. Then transfer them to a cooling rack to cool complete. Enjoy!!!
STORING: Keep these gingerbread cookies in an air tight container at a room temperature for up to 3 days.

Allergy Info: This gingerbread cookie recipe is free from or can be made without dairy, corn, legumes (soy), nuts (not palm), and fish.

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