Best Easy Eggless Gingerbread Cookie Recipe

Gingerbread cookies are a beloved treat, especially during the holiday season. But what if you’re looking for an eggless recipe? Look no further, because we’ve got the perfect easy eggless gingerbread cookie recipe for you!

– 2 ¾ cups all-purpose flour
– 1 tsp baking soda
– 1 ½ tsp ground ginger
– 1 tsp ground cinnamon
– ½ tsp ground cloves
– ½ tsp salt
– ½ cup unsalted butter, softened
– ¾ cup brown sugar
– ⅓ cup molasses
– ¼ cup milk (dairy or non-dairy)
– 1 tsp vanilla extract

1. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
2. In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
3. Add the molasses, milk, and vanilla extract to the butter mixture, and mix until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing well after each addition.
5. Once the dough comes together, divide it into two equal halves and shape each half into a disk. Wrap each disk in plastic wrap and refrigerate for at least 1 hour.
6. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
7. On a lightly floured surface, roll out one disk of dough to about ¼ inch thickness. Use cookie cutters to cut out desired shapes and transfer them to the prepared baking sheet.
8. Repeat with the second disk of dough.
9. Bake the cookies for 8-10 minutes, or until the edges are slightly golden.
10. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
11. Once cooled, decorate the cookies with icing or sprinkles, if desired.

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1. Can I substitute whole wheat flour for all-purpose flour?
Yes, you can use whole wheat flour, but the texture may be slightly different.

2. Can I use honey instead of molasses?
Yes, you can substitute honey for molasses, but keep in mind that it will alter the flavor.

3. Can I use margarine instead of butter?
Yes, you can use margarine, but the taste and texture may differ slightly.

4. Can I freeze the dough?
Yes, you can freeze the dough for up to 3 months. Thaw it in the refrigerator before rolling and cutting.

5. How long do these cookies stay fresh?
They can be stored in an airtight container for up to a week.

6. Can I add nuts or dried fruits to the dough?
Yes, you can add chopped nuts or dried fruits for added texture and flavor.

7. Can I use almond milk instead of regular milk?
Yes, you can use any type of milk, dairy or non-dairy.

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8. Can I skip the vanilla extract?
While it adds a nice flavor, you can omit it if you don’t have any on hand.

9. Can I reduce the amount of sugar?
Yes, you can reduce the sugar by a small amount, but it may affect the texture and taste.

10. Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 24 hours before baking.

11. Can I double the recipe?
Yes, you can easily double the recipe to make more cookies.

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