Eggless Gingerbread Cookies, Option To Be Vegan And Dairy Free
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.
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. Preheat oven to 350F. 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.
Notes
Tips, Tricks and Substitutions
*To make this vegan or dairy free, swap butter for plant based butter