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!
Eggless Gingerbread Cookies recipe
This Eggless Gingerbread cookies are 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.
I love to bring these cookies for the school Christmas party – we have two every 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.
How to decorate eggless gingerbread cookies
When it come to cookie decoration I like to keep it simple! so these are my favorite easy ways to decorate eggless gingerbread cookies:
- Royal icing
- Chocolate candies, such M&M
- Sprinkling sugars
- Festive sprinkles
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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Eggless Gingerbread Cookies
Ingredients
- 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
Fake Egg:
- 2 tablespoons water
- 1 teaspoon baking powder
- 1 teaspoon neutral tasting oil (such canola or vegetable)
Instructions
Make the Fake egg:
- Mix all ingredients in a small bowl until combined. Set aside.
Cookie dough
- 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.
Notes
- 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
Nutrition
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- Baking Sheet
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- Cookie Cutter Set
-
- Measuring Cups
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- Measuring Spoons
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I 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.
Hello April! Thank you so much for trying my recipe, and I’m SO GLAD you and your family enjoyed it!!