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Eggless Gingerbread Cookies over a cooling rack
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Eggless Gingerbread Cookies

These Eggless Gingerbread Cookies are soft, perfectly spiced, 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 24 cookies
Calories 134kcal

Ingredients

Instructions

Cookie dough:

  • In a large bowl, sift together flour, baking powder, baking soda, salt, ginger, cinnamon, allspice, and cloves and nutmeg. 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 the evaporated milk, 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 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 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 BLEND: This is a blend of ground ginger, cinnamon, cloves, and allspice and is easily found in most American grocery stores. If this blend is available in your country, you can add 2 1/4 tablespoons of the spice blend instead of all the spices called in the recipe.  
EGG-FREE ROYAL ICING: Check out my Eggless Royal Icing recipe. If you want, you can tint the icing with a couple of drops of food coloring to jazz things up, too.
For Substitutions, check my " Ingredients Section" above. 
QUICK EXTRA TIPS:
  • It’s okay to flour your hands, rolling pin, and 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 until 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 begin to brown around the edges.
 
If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos. Also, before you get started, I recommend reading my Beginner’s Guide to Eggless Baking and my FAQs section.  
 
 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.

Nutrition

Calories: 134kcal | Carbohydrates: 24g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 64mg | Potassium: 189mg | Sugar: 12g | Vitamin A: 85IU | Vitamin C: 0.1mg | Calcium: 51mg | Iron: 1.2mg