Egg Free Gingerbread Cookies Recipes

EGGLESS GINGERBREAD MEN COOKIES RECIPE

Steps:

• Take all purpose flour, ground cinnamon, ground ginger, ground cloves, grated nutmeg, salt and baking powder in a bowl. Whisk it well so everything is incorporated well. Keep it aside.
• In another large bowl, take softened butter, oil and light brown sugar. Beat it well using wire whisk by hand till it is light and fluffy.
• Now add molasses. Again beat it till it is mixed.
• Now add the flour mixture. Start beating again till it is well combined. Half way through I switched to spatula. The dough is very crumbly.
• Now line a surface with plastic wrap. Dump all the dough on the wrap.
• This dough is slightly sticky, so I have not used my bare hands. with the help of plastic wrap, bring the dough together.
• Make flat square or round. Wrap it well. Chill in the fridge until firm (keep in the refrigerator for 2 hours or overnight. Or freeze it for 20-30 minutes for quick chilling).
• Now the dough is hard and chilled well. Remove it and let it stand for 5 minutes, so it softens slightly.
• While the dough is softening line a baking sheet using parchment paper and keep it aside.
• Now take two pieces of parchment paper. Line one on the work surface, put the dough on it and cover with second paper.
• Start rolling it to a thickness of about ¼ inch.
• As you roll, dough starts to soften more and starts to get sticky. So once it is rolled out, take it carefully and put on the cookie sheet and chill it again till it is firm. (I have kept in freezer for 15 minutes.)
• Once chilled, now peel the top parchment paper.
• Cut out the cookies using the gingerbread man cookie cutter.
• Use the flat spatula to lift the cookies and arrange them on prepared cookie sheet about 1 inch apart.
• Now you will have scrapes. Gather everything and make the smooth ball. Again same as above use the parchment paper and roll out the dough to a thickness of ¼ inch. Cut out using the cookie cutter. again chill in the fridge or freezer.
• Now turn the oven on and preheat at 350 degrees F or 180 degrees C for at least 10 minutes.
• Now the cutout cookies are chilled. Bake into preheated oven for about 7-10 minutes(depending on the size of your cookies). For me, girl took 10 minutes. While boy took 8 minutes baking time.
• Let them cool on cookie sheet for about 5 minutes.
• Then transfer them on wire rack to cool completely.

SOFT EGG FREE GINGERBREAD COOKIES

Steps:

• Preheat oven to 350F.
• In a large bowl, cream together butter and brown sugar. Add milk, molasses, and vanilla until well-combined.
• In a smaller bowl, whisk together flour, baking powder, spices, and salt. Add dry ingredients to wet ingredients and stir to combine.
• Roll into heaping tablespoon sized balls, roll in sugar, and press down with hand or bottom of glass to slightly flatten. **See notes below for shaped Gingerbread Cookie instructions and tips!**
• Bake at 350F for 8-12 minutes. Bake time will depend on cookie size and thickness. Allow to cool on the pan for at least 5 minutes before carefully transferring to a wire rack to cool completely (this is important, and allows them to set a little more).

EGG-FREE GINGERBREAD COOKIES

Steps:

• Combine butter and sugar in a bowl.
• Bring water, corn syrup, cinnamon, cloves, and ginger to a boil in a saucepan. Pour over butter and sugar and beat until blended. Gradually stir in flour and baking soda until dough is smooth.
• Halve the dough and form into discs. Wrap discs in plastic wrap and refrigerate, 8 hours to overnight.
• Preheat the oven to 375 degrees F (190 degrees C).
• Let dough soften slightly. Roll it out to 1/8-inch thickness. Cut dough using gingerbread men cookie cutters. Arrange on ungreased cookie sheets.
• Bake in the preheated oven until tops look dry, 8 to 10 minutes. Cool on wire racks.
• Beat powdered sugar, butter, and vanilla extract together until stiff. Thin mixture out with milk. Spread frosting over cooled cookies.

VEGAN GINGERBREAD COOKIES

Steps:

• In a medium mixing bowl, whisk the flour, spices, baking powder, baking soda and salt together until combined. Set aside.
• In a large bowl with an electric mixer, cream the vegan butter and sugar at a medium speed until light and fluffy, about 2 minutes.
• Add the molasses, pumpkin, maple syrup, vanilla extract and lemon zest. Mix until combined.
• Mix in the flour mixture, about 1/2 cup at a time, mixing each addition until fully incorporated and a dough has formed. Scrape sides as needed.
• Divide the dough into two balls and wrap with plastic wrap. Chill the dough for at least 1 hour in the refrigerator.
• Preheat oven to 350˚F and line baking sheets with parchment.
• Working on a floured surface, roll dough to 1/4-inch thick and cut out desired shapes. Place cookies onto prepared baking sheet with about 1-inch spacing between the cookies.
• Bake cookies for 8 - 10 minutes, or until edges are firm and tops are set but still soft. Remove from oven and allow the cookies to cool for a few minutes before transferring to a cooling rack.
• While the cookies are cooling, prepare the icing. In a mixing bowl, whisk the powdered sugar, water, corn syrup, vanilla extract and salt together until smooth. Transfer to a piping back with a small round tip and decorate cookies as desired.