+ overnight refrigeration
- 2/3 cup Silk Almond Nog Original*
- 1 tsp vinegar
- 1 cup sugar
- 1 cup margarine (or butter)
- 1 cup molasses
- 5 1/2 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 3 tsp ginger
- 2 tsp cinnamon
- 1 tsp allspice
- 2 cups powdered sugar
- 2-3 Tbsp Silk Almond Nog Original*
- 1 tsp vanilla extract
- 1/2 tsp nutmeg
*If Silk Almond Nog Original isn’t in season, try this recipe with any flavor soy, almond, coconut or cashewmilk except chocolate.
Dish up your review
Run, run, as fast as you can! Make these!!!Since changing my entire diet meant cutting out dairy I looked to Silk for refuge! Skeptical about this recipe at first but OH, MY, GOSH!! The Silk pumpkin spice is amazing and these cookies are soft yet firm and oh so delicious! I will keep this recipe in my family for our holiday cookie tradition! They are delicious!
Great recipe!This recipe is simple and easy to follow. I can't wait to make it with my kids! We have a child with a severe milk allergy. We are so grateful we have Silk. It is a staple in our home.
Sugar and Spice and Everything Nice!I loved this recipe and so did my grandson that is lactose intolerant...the pumpkin spice is an extra special surprise. I had never tasted it before and I even liked it...Great Recipe!!!!
Can't catch me...My 3 year old was in heaven! She has a dairy allergy and it is hard to find a great recipe that still tastes good and is true to what it was intended to be after modifications. I didn't have to tweak it too much, only swapped out the margarine for earth balance. These were a hit! A favorite among the adults and the children...will be making these every year as a healthier holiday tradition without sacrificing any of the flavor and memories associated with the gingerbread man!
Gingerbread PeopleSouth Carolina
Yummy Recipe!This recipe is pretty easy to make and tastes delicious! If you are a fan of gingerbread, you should really try these gingerbread people at least once!
Perfect little men!This recipe came out great for my little one. We had a blast making them and there was no worry of having to use dairy. They had a perfect amount of spice to them. Thanks for the great recipe!
awsomethis was an easy to read, great reciple
Holiday happinessI made these for Christmas last year and intend to make them again this year. I used the vanilla Silk soymilk. They are adorable and much more tasty than some gingerbread recipes I've tried. Everybody gobbled them up!
Question? Has anyone tried makin them gluten-free?I'm both gluten & dairy intolerant. Has anyone substituted gluten-free flour with success? Thanks. Catherine
Soft & Delicious!Made these this morning after refrigerating overnight. Dough was hard from being in the fridge, so I divided each half of the dough and worked a quarter of the dough at a time, but left the other 3/4 out to soften a little. They turned out great and taste even better! Fantastic healthy alternative. The kids will be thrilled when they get home and sink their teeth into them! Great Recipe!
- Combine Silk and vinegar in a small bowl
- NOTE: Adding vinegar to Silk creates “buttermilk” and mixture will curdle.
- Cream sugar and margarine until fluffy.
- Beat in molasses. Add Silk/vinegar mixture.
- Sift together dry ingredients and gradually add to batter.
- Divide batter into two batches and wrap each in plastic wrap. Refrigerate overnight.
- To bake, preheat oven to 375°F. Roll dough on floured surface, 1/4 inch thick.
- Cut into shapes, arrange on cookie sheet and bake 8-10 minutes. Decorate with icing, chocolate chips, red hots and sprinkles.