Soft, pillow-y gingerbread people cookies perfect for the holiday season.
Prep Time 8minutes
Cook Time 12minutes
Fridge Time 30minutes
Total Time 50minutes
Author Two Market Girls
480g(4 cup) all-purpose flour
21g(4 tbsp) ginger powder
7g(4 tsp) ground cinnamon
2g(1 tsp) ground cloves
2g(1 tsp) baking soda
267g(1 1/3 cup) brown sugar
80mL(1/3 cup) coconut oilmelted
120mL(1/2 cup) non-dairy milk
120mL(1/2 cup) molasses
Preheat oven to 350F.
In a large bowl combine dry ingredients and mix until combined. Set aside.
In another bowl combine the wet ingredients until smooth and emulsified. Add the wet to the dry and using a spatula mix until you can't anymore. Turn out the dough on a clean surface and fold until a smooth dough ball forms.
Wrap dough in clear wrap and set in the fridge for 30 minutes.
Roll out dough on a flour surface or in between two sheets of parchment until about 1/3" thick. Make them thicker or thinner depending on a how soft you want your cookie.
Place cookies on a lined baking sheet and bake for 12 minutes or until golden.
Remove from the oven and allow to cool on cooling rack for about 10 minutes. We didn't ice them, but if you want to make sure the cookies cool completely before you do.