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
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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 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.
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)
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Mix all ingredients in a small bowl until combined. Set aside.
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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 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.
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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.
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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Te felicito Ory eres toda una experta haciendo galleticas te quedaron hermosas, y me imagino el delicioso sabor. Me llevo la receta! Gracias por compartirla, felices fiestas!
Hi I tried these with the substitute you included for eggs with the aquafaba. Do you still have hat recipe, I made it and I loved it and would love to print it!
Hello Ashley! I sent you the recipe via email. Thanks for loving my recipe ?
I made your cookies- YUMM -but made them with a substitution of almond flour and gluten-free flour and they turned out fantastic thanks for your recipe and sharing your light!!
Hello Jenny! I’m SO GLAD you enjoyed the cookie. Thank you for taking the time to come back and let me know!🙂
What is the fake egg recipe?
Hello Dianna! A fake egg is a combination of ingredients I use to simulate an egg. For this recipe, you just have to combine 2 tablespoons water +
1 teaspoon baking powder + 1 teaspoon neutral tasting oil (such canola or vegetable) and then add it when the recipe calls for adding the fake egg mixture. Hope this help. Thanks for your interest in my recipe. Please come back and let me know how you like it. 🙂
I made a half recipe for my 5 year old egg/dairy allergic granddaughter to take to school for a gingerbread cookie decorating project. She ate one and declared them delicious. She’s so excited to participate with her classmates! Thank you for the recipe. I plan to make them for all my grandchildren to decorate while visiting.
Hello Carol!! I am so glad your granddaughter love it. My kids love these cookies too. Thanks so much for taking the time to let me know. 🙂
Thanks for this recipe – I am pleased to be able to make Christmas biscuits with and for my egg allergic three year old son. I found the mixture very dry at first and it wouldn’t come together into a dough. I added 5-6 tablespoons of water and that brought it together. They also needed 10 minutes in my oven. We’ve just done a taste test and they’ve turned out well. I wonder if melting the butter, sugar and molasses, then adding them to the dry ingredients would help in bringing the dough together without adding extra water? I might try that next time…
Hello Rachel! Thanks so much for trying my recipe and for your feedback. I am happy they turned out well.
I made these but the dough after being chilled is hard as a rock. Only difference I made was using Earths best fake butter for baking. Any clue how to soften up my dough so I can roll it out?
Hello Laura! I am sorry that I cannot be more helpful but I haven’t tested this recipe with fake butter. Thanks for trying my recipe.
Thank you for your recipe. Can we substitute molasses with treacle? If yes, how much treacle should be used?
Not enough butter in my opinion dough is very dry..in fridge now and will try to roll out tomorrow will let you know how it turns out
I rolled the dough out today, very crumbly, but I added water and they came out delicious. I am making these for a friend who has an egg allergy…I have been looking for years for this recipe. Thank you. Next time I will use 2 cups of flour and 1/2 cup of butter.
Hello Laura! Thank you so much for trying my recipe and for your feedback. I’m happy you enjoyed it!!
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!!