Dairy Free Gingerbread Cookies
Warm spices, deep molasses, and that unmistakable snap — these cookies deliver everything you love about a classic holiday gingerbread without a drop of dairy in sight. The secret is swapping in softened dairy-free butter, which creams beautifully with dark brown sugar to give the dough the same rich, tender base you'd expect from a traditional recipe. A generous hit of ground ginger, cinnamon, cloves, and just a touch of black pepper layers in serious depth of flavor, while the unsulfured molasses keeps every bite chewy and complex. Chilling the dough before rolling is the move that makes clean cutouts possible — don't skip it. Whether you bake them to a full crisp at 12 minutes or pull them early for a softer center, both results are genuinely delicious. The batch makes 24 cookies, so there's plenty to decorate, gift, or quietly eat straight off the cooling rack.
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Learn more →Ingredients
24 servings
For the dough
- 3 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp ground ginger
- 1 ½ tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp ground black pepper
- ¾ cup dairy free butter, softened
- ¾ cup packed dark brown sugar
- 1 large egg
- ⅓ cup unsulfured molasses
- 1 tsp vanilla extract
Instructions
- 1
Whisk together the flour, baking soda, salt, ground ginger, cinnamon, cloves, and black pepper in a large bowl until evenly combined. Set aside.
- 2
Beat the softened dairy free butter and brown sugar together in a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer) on medium speed until light and fluffy, about 2–3 minutes.
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