Servings
![]() 15
|
Total Time
30 min
+ overnight refrigeration
|

Ingredients
Cookies
- 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
Icing
- 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.
Preparation
- 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.