|Nutritional Guidelines (per serving)|
|Servings: 3 dozen cookies (36 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Catering to all sorts of dietary needs is really hard during the holidays because many classic dishes are filled with dairy and animal products. Many people chose a vegan diet and abstain from eating dairy and all animal meats, while others can't really digest any form of lactose. Thus, having a dairy-free option at your dessert table is always a safe bet because chances are someone in your party doesn't eat dairy.
Our dairy-free version of beloved gingerbread people cookies will fill your home with holiday scents of ginger, cinnamon, and nutmeg. Easy to prep and bake, they are also a family project where anyone can help, even the little ones.
Gather the ingredients.
In a medium-sized mixing bowl, combine flour, baking soda, ground ginger, cinnamon, nutmeg, and cloves. Set aside.
In a large mixing bowl, cream margarine and brown sugar until fluffy, or about 4 minutes, with a hand mixer or standing mixer with a paddle attachment. Add molasses and beat well for about 2 minutes. Add in egg and beat until well combined.
One spoonful at a time, add the dry mixture into the creamed butter, beating until the mixture just holds together in a ball. Divide the dough in three and wrap each section in plastic wrap. Chill in the refrigerator for one hour.
Preheat oven to 350 F.
Line two large baking sheets with parchment paper and set aside.
Once the dough is chilled, lightly flour a countertop or work surface. Working with one piece of dough at a time, roll it out until about 1/4 inch in thickness.
Using a cookie cutter dipped in flour, cut out individual people-shaped cookies and place on prepared sheets. Once you've cut out all of the cookies, place sheets in the freezer for 15 minutes.
Working in batches, bake cookies for 12 to 15 minutes, until lightly browned. After removing the pans from the oven, allow cookies to remain on pans for about 2 minutes before placing on a cooling rack to finish cooling.
- This recipe is suitable for dairy-free and lactose-free diets, but as with any recipe intended for persons with allergies or dietary restrictions, make sure to read all nutritional labels carefully to make sure that there are no hidden dairy-derived ingredients (or other allergens, if these apply to you).
- Our recipe uses soy margarine, but soy allergies are also possible, especially in young children. Use a soy-free vegan alternative if you want to be sure the cookies will also fit this dietary restriction.