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
These 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 than 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
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In a large bowl, sift together flour, baking powder, baking soda, salt, and spices. Set aside.
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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.
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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.
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When you’re ready to bake the cookies, preheat the oven to 350°F. Line a cookie sheet with parchment paper.
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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.
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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.
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Decorate as desired. Royal icing recipe here.
How to decorate eggless gingerbread cookies
When it comes to cookie decoration I like to keep it simple! so these are my favorite easy ways to decorate eggless gingerbread cookies:
- Eggless Royal icing
- Chocolate candies, such as 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 (420 g) all-purpose flour
- 1 1/2 teaspoons (6 g) baking powder
- 3/4 teaspoon (4.5 g) baking soda
- 1/4 teaspoon (1 g) salt
- 4 teaspoons gingerbread spice (see notes)
- 1/4 teaspoon ground nutmeg
- 6 tablespoons (84 g) unsalted butter, softened
- 3/4 cup (150 g) brown sugar
- 1 fake egg (see below)
- 1/2 cup (160 g) molasses
- 2 teaspoons (10 ml) pure vanilla extract
Fake Egg:
- 2 tablespoons (30 ml) water
- 1 teaspoon (4 g) baking powder
- 1 teaspoon (5 ml) 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 the oven to 350°F (180º C). 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. Take them out of the oven. Let them sit for 2-3 minutes and then use a metal spatula to transfer cookies to a wire rack to cool completely.
- Decorate as desired. Eggless Royal icing recipe here.
- 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
The Ultimate Guide to Eggless Baking!
Includes more than 70 easy-to-make recipes along with full-color photos, detailed instructions, and helpful tips for spectacular results.
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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
