Gingerbread cookies are iconic, whimsical treats that embody the warmth and charm of the holiday season. These cookies, often shaped like the classic figure of a gingerbread man, are made from a spiced gingerbread dough that infuses them with a distinctive and nostalgic flavor. Rich molasses with ginger, cloves and cinnamon create these tasty little eggless gingerbread cookies. A naturally ‘egg-free’ recipe, that relies on the other ingredients to build a tender yet crisp cookie that beautifully holds its shape.
While the classic gingerbread man shape is timeless, these cookies can also take on various forms and sizes, from small and bite-sized to larger, more intricately decorated versions. This versatility makes them suitable for a range of occasions beyond the holiday season. These are the perfect cookies for decorating with little ones, just use a basic icing from powdered sugar and water and let them at it with the sprinkles!
How to achieve eggless gingerbread cookies
Dry ingredients into the mixing bowl, just like that! Whisk it up real nice (or naughty;)
This dough comes together so quickly and easily! Melt the butter (just melted not HOT), pour molasses into the bowl of melted butter and mix together. Pour butter-molasses mixture into the dry ingredients and mix well until the dough comes together.
Scoop out of bowl onto a large piece of plastic wrap and smooth out into an even layer (your choice of size and shape.) Refrigerate dough for at least 15 minutes.
After the dough has chilled, roll out on a lightly floured surface about 1/4 inch thick, and use gingerbread man cookie cutters to cut out and place on a parchment line half sheet pan (cookie sheet.) Bake at 350° for 10 minutes, until cookies are just set. Allow to cool on pan for another 15-30 minutes. Try not to remove them before this, as the warm cookies might break more easily. Decorate as desired or just eat as is!
Things that helped in the kitchen for this recipe, and can help you too:
Pyrex Glass mixing bowls set on amazon, keep an eye out for holiday deals!
Stainless steel measuring spoons set– mine get used multiple times a week, and have held up for YEARS amazon
A rolling pin, pick your preferred size. I find that the super long ones are more of a nuisance because they don’t fit in drawers properly, and bump everything on the counter as you roll things out.
Gingerbread man cookie cutters – A must have for the holiday season
USA half sheet Pan 17.25 X 12.25 inch which can be found on amazon or Home Goods!
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Eggless Gingerbread Cookies, Option To Be Vegan And Dairy Free
Ingredients
- 1½ cups all-purpose flour
- 6 tablespoons brown sugar
- 1/4 teaspoon baking soda
- 1½ teaspoon ground cinnamon
- 1½ teaspoon ground ginger
- 1/4 teaspoon cloves
- 1/4 teaspoon sea salt
- 1/2 cup salted butter* melted, but not hot
- 4-5 tablespoons molasses your preference
- 1 teaspoon vanilla extract
Instructions
- In a medium mixing bowl, combine the flour, brown sugar, baking soda, cinnamon, ginger, cloves and salt. Whisk well.
- In a separate small bowl with the melted butter, add in the molasses. Tip- spray the measuring cup with oil before adding molasses and it'll slide out easily and not stick! Mix the butter and molasses together well, then add into the mixing bowl of dry ingredients. Finish by stirring in the vanilla. Mix until all ingredients are combined and have formed a uniform dough.
- Spread dough onto a piece of plastic wrap and refrigerate for 15-30 minutes. After dough has chilled, roll out onto a lightly floured counter into an even layer, then cut out desired shapes. Place gingerbread onto a parchment lined cookie sheet/half sheet pan and bake for 10 minutes, until set but not over done. Allow to cool on pan for another 15-30 minutes, especially if you want to ice them.
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