I love making cookie dough in my food processor, it always turns out so smooth and nice to work with…like grown up play-dough. If you don't have a food processor, a mixer will work just fine.
Ingredients
3 cups all-purpose flour
¾ cup brown sugar
2 teaspoons cinnamon
2 teaspoons ginger
¼ teaspoon ground cloves
½ teaspoon salt
¾ teaspoon baking soda
¾ cup shortening
¾ cup molasses
2 tablespoons dairy-free milk (I used Silk Pure Coconut, soy or rice would work)
Instructions
In the bowl of a food processor, mix the flour, brown sugar, salt, baking soda and spices. Pulse until its mixed well.
Add the shortening and pulse until it's incorporated.
Mix the molasses and dairy-free milk together in a measuring cup with a spout.
Slowly pour the molasses-milk mixture into the food processor while pulsing to mix.
Process until the dough comes together in a nice ball.
Wrap dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes and up to 2 days.
To bake the cookies, preheat the oven to 325.
Roll the dough out between two sheets of plastic wrap to ¼ inch or so (this way avoids using extra flour to keep the dough from sticking to your rolling pin or counter, extra flour makes cookies dried out and tough).
Cut into shapes and cook on a parchment-lined baking sheet for 12-15 minutes (depending on the size of your cookies, smaller gingerbread men will cook faster than my big ones).