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!
Am I 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 photograph these ones, but they were yummy), Venezuelan cornstarch cookies “almidoncitos”(I couldn’t photograph these ones 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 super happy.
The Gingerbread cookies were my kid’s favorites. In fact, I was a little surprised to see how they liked these cookies that have lots of warm spices. But they LOVED them. I made more batches of gingerbread cookies that any other kind this year. We bought some cookies for the school Christmas party – we had two this year- and we also gave them away as a 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!!
How to make gingerbread cookies without eggs
- 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 fake egg, 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 4 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. 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. Royal icing recipe here.
LOOKING FOR MORE Eggless COOKIE RECIPES?
- The Best Eggless Chocolate Chip Cookies
- Eggless Chocolate Crinkle Cookies
- Eggless Flan Cookies
- Venezuelan Polvorosas Cookies
- Eggless Shortbread Cookies
- 3 Ingredients Eggless Peanut Butter Cookies
- Double Chocolate Chunk Walnut Cookies
- Vanilla Cookies Egg Free
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- 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
- 1 fake egg
- 1/2 cup molasses
- 2 teaspoons pure vanilla extract
- 2 tablespoons water
- 1 teaspoon baking powder
- 1 teaspoon neutral tasting oil (such canola or vegetable)
Mix all ingredients in a small bowl until combined. Set aside.
- 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 fake egg, 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 4 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. 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. Royal icing recipe here.
If you don't have gingerbread spice blend you can add 2 teaspoons ground ginger + 2 teaspoons ground cinnamon + 1/4 teaspoon ground cloves + 1/4 teaspoon allspice.
For Eggless Royal Icing recipe click here.
LOOKING FOR MORE EGGLESS COOKIE RECIPES?
- The Best Eggless Chocolate Chip Cookies
- Eggless Chocolate Crinkle Cookies
- Eggless Flan Cookies
- Venezuelan Polvorosas Cookies
- Eggless Shortbread Cookies
- 3 Ingredients Eggless Peanut Butter Cookies
- Double Chocolate Chunk Walnut Cookies
- Vanilla Cookies Egg Free
- Eggless Sugar Cookies
★ Did you make this recipe? Don't forget to give it a star rating below!
Please note that nutritional information is a rough estimate and it can vary depending on the products used.
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- Baking Sheet
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- Cookie Cutter Set
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- Measuring Cups
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- Measuring Spoons
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April says
December 24, 2018 at 6:13 pmI have a daughter who is allergic to eggs and a vegan daughter in law. I made these using palm shortening instead of butter. I didn’t chill the dough and they rolled out beautifully and tasted delicious, Thank you for creating this recipe that works so well for our family.
Oriana says
January 4, 2019 at 6:07 amHello April! Thank you so much for trying my recipe, and I’m SO GLAD you and your family enjoyed it!!