“Not Too Ginger” Gingerbread Cookies

The secret ingredient in these cookies is the cinnamon. I love gingerbread cookies but sometimes the ginger taste is a bit strong for our family so I add some cinnamon to the recipe which seems to work very well with this recipe. Other kids must agree because I have made these cookies for lots of school Christmas parties and all the kids love them.

Cookies:

½ C Non-dairy margarine

½ C Granulated Sugar

½ tsp. Egg Replacer + 2 T warm water

¼ C Light Molasses

2 ¼ C All-purpose Flour

¾ tsp. Baking Powder

1 T. Ground Ginger

2 T. Ground Cinnamon

Decoration:

1 cup powdered sugar

2 tablespoons rice milk

2 teaspoons light corn syrup

1/4 teaspoon vanilla extract

Preheat oven to 350 degrees.

Mix the egg replacer and water and set aside. In a mixer, beat the margarine and sugar together until creamy. Beat in the mixed egg replacer and molasses. In another bowl, mix the flour, baking soda, ginger and cinnamon in a bowl. Slowly add to the creamy mixture. Divide the dough in half and place in the refrigerator for at least an hour.

On a lightly floured surface, roll half the dough into ¼ inch thickness. Using a cookie cutter, cut out your Gingerbread shape and place on ungreased cookie sheets. Don’t forget to roll together any extra scraps for more cookies.

Bake cookies for 10 minutes or until lightly browned. Cool on a wire rack.

Mix powdered sugar, rice milk, corn syrup and the vanilla extract together and spread on cookies. Add food coloring to make different colors and decorate as you like.  Anyone want the cyclops gingerbread man?