Eggless Gingerbread Cookies
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Perfectly spiced, soft in the middle, slightly crunchy from the edges, these Eggless Gingerbread Cookies are perfect addition to your Holiday Cookie Platter. Be it Gingerbread man, edible Christmas ornament or Gingerbread house, this recipe is what you looking for. Follow the step and do read recipe notes, trust me these Gingerbread cookies are really easy to make and going to be your new favorite holidays cookies.
Loaded with warm winter spices and perfect sweetness, surprisingly these cookies are my son’s favorite. He really loves to help me, baking these cuties, as he would say “Holiday Fun Project”. Easy to make, fun to decorate and oh-so-delicious to eat, the best gingerbread cookies you will ever make.
To decorate these cookies, I have used homemade and eggless royal icing. Very easy and quick recipe, which I have shared along with this. Give this recipe a try this holiday season. Perfect for cookie exchange, perfect for kid’s fun project, perfect for edible tree ornament and so perfect to leave them out for Santa with a glass of milk by the fireplace. So awesome, right! Enjoy baking, Wish you all a Merry Christmas and Happy holidays!
Step by Step Instructions with Photos
Mix Dry Ingredients
- In a big bowl, sieve together the flour, baking powder, ginger, cinnamon, clove, nutmeg powder and salt. Whisk well to combine. Keep it aside.
Mix Wet Ingredients
- In another big mixing bowl cream softened butter and brown sugar, using hand balloon whisk whip until light and fluffy. (For large batch you can use hand mixer or stand mixer with a paddle attachment)Zsa
- Next add in molasses and vanilla, whip again until well combined.
Make Dough and Chill
- Making dough is very straight forward. Add the dry mixture over the wet mixture gradually, mix everything using a spatula or hand whisk until combine.
- Add milk as required to make soft and sticky dough like texture.
- Line a surface with plastic wrap and dump all the dough on the wrap. The dough will be sticky at this point, using spatula or with help of plastic wrap/Cling wrap bring the dough together.
- Make it a log or round shape and wrap it well.
- Chilling this sticky dough to set is must, chill in refrigerator for minimum 4 hours or overnight.
Rolling & Cutting and Baking
- Preheat oven to 350 degrees F (180 degrees C). The baking time might vary depending on the size of cookies. Mine cookies took exactly 8 minutes.
- Before rolling, let the dough rest for 10 minutes. Meanwhile line baking tray with parchment paper or cookie liner sheets.
- Once the dough is soft enough to work with, roll the dough on a well-floured surface about ¼ inch thick. Don’t worry about the flour spot, they will take off. Use flour to dust rolling pin as well.
- Cut out the cookies in your desired shape with a cookie cutter. Gather the scrap dough and repeat the process of rolling and cutting.
- Transfer them to a baking sheet and bake for 8-10 minutes or bake until cookies turn slightly crispy from edges, lightly puffed and set. The cookies might look raw in the center but once they cool, they will turn out perfect. Longer baking time will make cookies harder and crunchier.
- Remove the cookies from oven, let them cool for 5 minutes and transfer them on wire rack to cool completely.
Make Royal Icing and Decorating
- While we wait for cookies to cool down completely, let’s make icing.
- For icing, shift the powdered sugar in a bowl.
- Add corn syrup. Mix until combined
- Add lemon juice and water as required to make thick consistency icing. Icing should not be runny.
- Once cookies are cooled completely, Decorate your cookies as your heart desires. I am using here white icing and keeping it simple, please feel free to add food colors to make festive looking icing.
Serve & Enjoy!
What are we waiting for!!!Share andenjoy these gingerbread cookies with your friends and family anytime of the day. You can make edible Christmas tree ornaments too using these cookies. Happy Holidays and Merry Christmas!!!
Recipe Card
Eggless Gingerbread Cookies
Description
Perfectly spiced, soft in the middle, slightly crunchy from the edges, these Eggless Gingerbread Cookies are perfect addition to your Holiday Cookie Platter. Be it Gingerbread man, edible Christmas ornament or Gingerbread house, this recipe is what you looking for.
Ingredients (Makes - 18 pieces)
Dry Ingredients
Wet Ingredients
Sugar Icing
Instructions
Mix Dry Ingredients
-
In a big bowl, sieve together the flour, baking powder, ginger, cinnamon, clove, nutmeg powder and salt. Whisk well to combine. Keep it aside.
Mix Wet Ingredients
-
In another big mixing bowl cream softened butter and brown sugar, using hand balloon whisk whip until light and fluffy. (For large batch you can use hand mixer or stand mixer with a paddle attachment)
-
Next add in molasses and vanilla, whip again until well combined.
Make Dough and Chill
-
Making dough is very straight forward. Add the dry mixture over the wet mixture gradually, mix everything using a spatula or hand whisk until combine.
-
Add milk as required to make soft and sticky dough like texture.
-
Line a surface with plastic wrap and dump all the dough on the wrap. The dough will be sticky at this point, using spatula or with help of plastic wrap/Cling wrap bring the dough together.
-
Make it a log or round shape and wrap it well.
-
Chilling this sticky dough to set is must, chill in refrigerator for minimum 4 hours or overnight.
Rolling & Cutting and Baking
-
Preheat oven to 350 degrees F (180 degrees C). The baking time might vary depending on the size of cookies. Mine cookies took exactly 8 minutes.
-
Before rolling, let the dough rest for 10 minutes. Meanwhile line baking tray with parchment paper or cookie liner sheets.
-
Once the dough is soft enough to work with, roll the dough on a well-floured surface about ¼ inch thick. Don’t worry about the flour spot, they will take off. Use flour to dust rolling pin as well.
-
Cut out the cookies in your desired shape with a cookie cutter. Gather the scrap dough and repeat the process of rolling and cutting.
-
Transfer them to a baking sheet and bake for 8-10 minutes or bake until cookies turn slightly crispy from edges, lightly puffed and set. The cookies might look raw in the center but once they cool, they will turn out perfect. Longer baking time will make cookies harder and crunchier.
-
Remove the cookies from oven, let them cool for 5 minutes and transfer them on wire rack to cool completely.
Make Royal Icing and Decorating
-
While we wait for cookies to cool down completely, let’s make icing.
-
For icing, shift the powdered sugar in a bowl. Add corn syrup. Mix until combined.
-
Add lemon juice and water as required to make thick consistency icing. Icing should not be runny.
-
Once cookies are cooled completely, Decorate your cookies as your heart desires. I am using here white icing and keeping it simple, please feel free to add food colors to make festive looking icing.
Serve and Enjoy
-
What are we waiting for!!! Share and enjoy these gingerbread cookies with your friends and family anytime of the day. You can make edible Christmas tree ornaments too using these cookies. Happy Holidays and Merry Christmas!!!
Note
- Spices: Always use the fresh ground spices. Otherwise, the taste will be flat.
- Butter: Try to use unsalted butter for best result as various butter brands do not have standardized amount of salt. In case you are using salted butter please skip salt called in the recipe. And do make sure butter is at room temperature, soft enough to cream it easily.
- Molasses: I recommend using un sulphured molasses. Molasses is sticky liquid, so grease the measuring cup or use the cooking oil spray before measuring molasses. If molasses is not available use same of dark corn syrup, maple syrup or honey as substitute.
- Chill Time: Do not rush the chill time as chilling this sticky and soft dough to set is must, chill in refrigerator for minimum 4 hours or overnight.
- Bake Time: The baking time might vary depending on the size of cookies. bake until cookies turn slightly crispy from edges, lightly puffed and set. The cookies might look raw in the center but once they cool, they will turn out perfect. Longer baking time will make cookies harder and crunchier. Mine cookies took exactly 8 minutes.
- Store: Cookies stay fresh covered at room temperature for up to 7 days.
- Freeze: Unbaked cookie dough can be made ahead and freeze for up to 2 months. Thaw overnight in the refrigerator then continue to roll out and bake as instructed. Baked cookies can be frozen for up to 2 months.
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