These Eggless Gingerbread Cookies are soft, spicy and chewy, but sturdy enough to be decorated. And oh-so- delicious. The perfect addition to your Christmas table!
I’m the only one sad because Christmas cookies season is almost over? Boo!! Anyway, I told you I was going to bake a lot of cookies … and I did!! I got to bake shortbreads, polvorosas, lemon and almond (I couldn’t photographed these one but they were yummy), Venezuelan cornstarch cookies “almidoncitos”(I couldn’t photographed these one either sorry), sugar cookies, and of course, gingerbread cookies could not be missing in the line-up. All of them were made without eggs. So as you can imagine I’m jumping of joy.
The Gingerbread cookies were my kid’s favorites. In fact, I was a little surprised to see how they liked these cookies that has lots of warm spices. But they LOVED them. I made more batches of gingerbread cookies that any other kind this year. We brought some cookies to the school Christmas party – we had two this year- and we also gave them away as edible gift to our neighbors along with a homemade vanilla extract bottle.
These little gingerbread cookies make the perfect addition to your Christmas table. They’re soft, spicy and chewy, but sturdy enough to be decorated. BTW, I used eggless royal icing to decorate the cookies, and although I was a bit skeptical, it worked wonderfully. Back to the cookies. They are very easy to make- you know easy is my second name- and so cute, and so delicious that they are pretty much irresistible.
We’re ready for you, Santa!!
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 4 teaspoons gingerbread spice see notes
- 1/4 teaspoon ground nutmeg
- 6 tablespoons unsalted butter softened
- 3/4 cup brown sugar
- 2 tablespoon aguafaba see notes
- 1/2 cup molasses
- 2 teaspoons pure vanilla extract
In a large bowl, sift together flour, baking powder, baking soda, salt, and spices. Set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment cream together on medium speed butter and sugar until well combined, about 2 minutes. Add in aguafaba, molasses, and vanilla; mix until combined. Gradually add the flour mixture on low speed, until combined.
Divide dough into two equal portions. Form each half into a round disk, and wrap in plastic. Chill in the refrigerator for at least 30 minutes, up to 2 days.
When you're ready to bake the cookies, preheat oven to 350°F. Line a cookie sheet with parchment paper.
Roll each portion out, between two sheets of parchment paper, to 1/4 to 1/8-inch thickness. Use a cookie cutter to cut the dough into your desired shapes. Chill in freezer for 10 minutes, or until firm, before removing the cookies from the paper. After firm remove from paper using a thin metal spatula, if needed. Then transfer them to the prepared cookie sheet, spacing cookies about 1-inch apart.
Bake for 7 - 8 minutes, or until slightly set. Let sit for 2-3 minutes and then use a metal spatula to transfer cookies to a wire rack to cool completely.
Decorate as desired.