Eggless Gingerbread Cookies

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!

Course Dessert

Cuisine American

Prep Time 40 minutes

Cook Time 10 minutes

Total Time 50 minutes

Servings

Calories 134kcal

Author Oriana Romero

Equipment

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)

US Customary - Metric

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 - 3 minutes. Add in fake egg, molasses, and vanilla; mix until combined. Gradually add the flour mixture at low speed; mix until just combined. NOTE: the dough might look dry, but it's okay, just use your hands to bring the dough together in one ball.
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 over the baking sheet and then use a metal spatula to transfer cookies to a wire rack to cool completely.
Decorate as desired. Eggless Royal icing recipe here.

Notes

STORE: Cookies stay fresh covered at room temperature for up to 1 week.

FREEZE: Unbaked cookie dough can be made ahead and frozen for up to 2 months. Thaw overnight in the refrigerator then continue to roll out, cut, and bake the cookies as instructed. Baked cookies can be frozen for up to 2 months.

MAKE-AHEAD: this eggless gingerbread cookie dough can be made up to 4 days in advance. Keep covered in plastic wrap in the refrigerator.

GINGERBREAD SPICE: If you don't have a gingerbread spice blend you can add 2 teaspoons ground ginger + 2 teaspoons ground cinnamon + 1/4 teaspoon ground cloves + 1/4 teaspoon allspice.

EGG-FREE ROYAL ICING: For the Eggless Royal Icing recipe click here. If you want you can tint the icing with a couple of drops of food coloring to jazz things up, too.

QUICK EXTRA TIPS:

It’s okay to flour your hands, rolling pin, work surface, if you see that the dough is still a bit sticky. The flour spots on top of your shaped cookie dough will bake off.
The baking time might vary depending on the side of the cookies. For cookies with slightly crispy edges and tender centers, bake they look slightly puffed and set. Keep in mind that the longer the cookies bake, the harder and crunchier they’ll be.
For crunchier cookies, bake an additional 1 to 2 minutes until they’re beginning to brown around the edges.

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Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition