In a large mixing bowl, cream the butter and the sugar together until smooth.
Stir in the molasses and 3 tablespoons of non-dairy milk.
In a separate bowl combine all dry ingredients, stir well.
Slowly add the dry ingredients to the wet ingredients, fold until well combined and shape into a ball.
The dough should be slightly sticky but not stick to your hands.
If the dough is too dry add a few more tablespoons of milk. If it is too wet add a few more tablespoons of flour.
Cover and chill for 30 minutes.
Preheat oven to 350°F.
On a lightly floured surface roll into half-inch thick sheet of dough.
Cut out with desired shaped cookie cutters.
Bake at 350°F for 10 minutes. This will create soft gingerbread. For a crunchier texture bake a few minutes longer.
While cookies cool, make the frosting by whisking all ingredients together until well blended.
Drizzle, paint or spread over cookies as desired. Food coloring can be added for variations on frosting color.
THE TEFF COMPANY
The Teff Company has been supplying the Ethiopian and Eritrean communities for over thirty years with American-grown Maskal Teff. With fertile fields and ecologically-sensitive farming methods, some of the best quality teff in the world is produced in Idaho.