Eggless gingerbread cookies recipe to make those pretty Christmas tree decorations, ginger man, and gingerbread houses. You just need one recipe for all. This is a no-fuss eggless gingerbread cookie recipe.
I have struggled with gingerbread cookies for a long long time until I got my perfect recipe.
Alright, whenever we say a perfect cookie, it has a lot of subjectivity intertwined in it. So, let me just clarify, what do I mean by the perfect gingerbread cookies.
Perfect Gingerbread Cookies
- These cookies have a soft and chewy texture towards the center.
- But they also have a good crunch towards the edges.
- Straight edges, do not expand much.
- They are perfectly sweet and has a very pleasing balance of spices.
- And not to forget the molasses rich flavor!
So, if all these coincide with your definition of a perfect gingerbread cookie, then follow along.
Let us first talk about the ingredients that we need for making these eggless gingerbread cookies
Ingredients for making Eggless Gingerbread Cookies
1. All-purpose Flour:
Bleached or unbleached doesn’t matter. Use whatever you have on hand. A question that often gets asked is, can I use whole wheat flour to make these cookies?
Answer is Yes. But use more butter in the dough.
Can we make Gingerbread cookies with whole wheat flour?
Making Eggless Gingerbread Cookies with Whole Wheat Flour
If you choose to replace All-purpose flour with an equal quantity of whole wheat flour ( Atta), make sure to increase the milk by 1 tablespoon. Whole wheat flour has more fiber and thus needs more moisture to come together. Also, increase the butter by 1 tablespoon.
2. Sugar:
I would highly suggest using dark brown sugar only. It helps to achieve the perfect dark brown color and soft and chewy texture with a mellow sugary flavor.
3. Molasses:
Choose to use un-sulfured molasses because it is extracted from the mature sugarcanes that have a deeper sweeter flavor than the sulfured ones which are made with raw sugarcane.
The molasses obtained from unmatured sugarcane has Sulphur in it. Raw sugarcane juice needs to be preserved with the help of SO2 until it is processed. So the molasses obtained as the by-product has sulfur in them.
So, if possible, go for the molasses that is branded as unsulfured.
How to make Eggless gingerbread cookies without molasses?
Eggless Gingerbread Cookies Without Molasses
To replace molasses use either of the following :
- Honey
- Dark corn syrup
- Maple syrup
5. Butter
Use unsalted butter in this recipe. If using salted butter, juts omit the salt.
Make sure butter is at room temperature, else it will be difficult to cream. It should be soft to touch but not melted.
6. Vanilla Extract
I like how vanilla interacts with all the warm spices in the gingerbread cookies. So, I am using about 2 teaspoon of it. It is totally a personal choice. You can reduce its quantity as per your taste.
7. Baking Soda
Baking soda is the leavening agent that we will be using in our eggless gingerbread cookies. Always ensure that the baking soda that you are using is active.
8. Spices
Spices are key in the gingerbread cookies. This is from where all the warmth and flavor will come. This recipe uses a perfectly balanced spice mix.
I like to create my own spice mix by mixing together all the spices. I like to use freshly ground clove and freshly grated nutmeg. For the cinnamon and ginger powder, I use the store-bought. You can go for your favorite brand of spice mix or just follow the recipe as it is.
9.Whole Milk:
We will need a little bit of milk to bring everything together. Since this is an eggless recipe, I am using some milk to substitute an egg. Start by adding 1 tablespoon at a time, as the total quantity required might vary depending on the brand of flour. Mix well and add more if needed.
So, for the question:
How to make Gingerbread Cookies without Egg?
One can use the egg substitutes, but frankly, 2 tablespoons of heavy cream or whole milk just do the trick.
For making this recipe eggless I have used milk as an egg substitute here. In my opinion, it works very well.
Pro-tips for making the Eggless Gingerbread House:
- Bake the cookies a bit longer so that the cookies are much more firm.
- To obtain geometric door and windows, do not remove the cut out windows and doors before baking. Bake them intact and cut them out again when they are out of the oven to obtain clean straight doors and windows.
- Use a Microplane zester to smooth the edges of the cookie so that they can conveniently stick to the surface or each other.
- For sticking the gingerbread use sugar glue. It is a quick and easy way to stick together a gingerbread house. Just melt sugar in a heavy bottom pan and use it to secure the gingerbread cookies in place to create a gingerbread house. You will have a stable gingerbread house in no time.
A bonus vegan royal icing recipe for decorating the gingerbread cookies:
Vegan Royal Icing for the Eggless Gingerbread Cookies
I use chickpea water or Aquafaba as a base for my royal icing. I reduce chickpea water by letting it simmer for 5-8 minutes. You will need only half of the reduced Aquafaba (from a 15 Oz can) for this recipe.
In a small bowl, beat the Aquafaba, cream of tartar, and vanilla extract until soft peak stage. Then, add the powdered sugar and keep beating until smooth frosting is obtained.
Tips for making Eggless Gingerbread Cookies
- While measuring, molasses will stick to the measuring cup. So, grease the measuring cup with oil before putting the molasses into it. This way molasses does not stick to the cup and come off easily.
- Use only room temperature butter.
- Cream the butter with sugar well until light and fluffy.
- Do not over-knead or overwork the batter.
- To prevent dough from sticking and hassle-free cutting and transfer, use parchment paper or silicone mats for rolling the cookie dough. When done rolling to the desired thickness, flip the dough onto another parchment sheet and remove the one at the top. Cut using the stencils or cookie cutter and gently transfer to the parchment-lined baking tray.
- Keep an eye on the cookies while baking. They bake very fast. Bake different sized cookies separately to avoid under-baked and overbaked cookies.
Not everybody likes gingerbread cookies. But I totally love? them. To me, they translate Christmas!!?
To my surprise, my 4-year-old is also enjoying them. These are perfectly soft and chewy with a balanced hint of spices. And yes, a deep through molasses flavor.
I would love to know your experience with this gingerbread cookie recipe. Do not forget to share or tag us on IG if you try it.
Eggless Gingerbread Cookies
Ingredients
Ingredients for gingerbread cookies
- 2 ¼ cup all-purpose flour
- ¾ cup butter
- ¾ cup dark brown sugar
- ¼ cup unsulfured molasses
- 2 teaspoon vanilla
- 2 tablespoon whole milk
- 1 ½ teaspoon baking soda
- Spices:
- ¼ teaspoon salt
- 2 teaspoon ground ginger powder
- 1 ½ teaspoon cinnamon powder
- ¼ teaspoon clove powder
- ¼ teaspoon nutmeg powder
Ingredients for Vegan Royal icing
- 3 tablespoon Reduced Aquafaba
- ¼ teaspoon cream of tartar
- ½ teaspoon Vanilla extract
- 2 cups Powdered sugar (more if needed)
Instructions
Instructions for cookies:
- Using a stand or hand mixer, cream the butter and brown sugar. Choose to use dark brown sugar.
- Once the butter and sugar are well creamed and becomes fluffy, add molasses and vanilla essence.
- Mix well until all the wet ingredients are well combined. Put aside.
- In another bowl, add flour and baking soda. To this add all the spices and mix well.
- Now transfer into the wet ingredient’s bowl. Add milk and start to combine everything.
- Do not overmix or over-knead , just mix until everything is well combined.
- Cover the cookie dough in a cling wrap and chill for about 15-20 minutes before rolling.
- When ready to bake, preheat the oven to 350 0 F.
- Roll the cookie dough into desired thickness and cut using the cookie cutter. Gently transfer the cookies to the parchment lined baking tray.
- Bake for 6-7 minutes for soft cookies and 9-10 minutes for crunchy and firmer cookies( if making structures like a gingerbread house).
- Remove from the oven and let them cool in the baking tray for 2 minutes and then, transfer to the cooling rack.
- Let the cookies cool completely before storing, decorating, or gluing.
Instructions for icing:
- In a small bowl start to beat the Aquafaba, cream of tartar, and vanilla extract. Start at a low speed of 1 or 2 and beat for about 2 minutes. Then gradually increase the speed and beat until it is super foamy and frothy.
- Then, add the powdered sugar and keep beating until smooth frosting is obtained.
Notes
- While measuring molasses will stick to the measuring cup. So, grease the measuring cup with oil before putting the molasses into it. This way molasses does not stick to the cup and come off easily.
- Use only room temperature butter.
- Cream the butter with sugar well until light and fluffy.
- Do not over-knead or overwork the batter.
- To prevent dough from sticking and hassle-free cutting and transfer, use parchment paper or silicone mats for rolling the cookie dough. When done rolling to the desired thickness, flip the dough onto another parchment sheet and remove the one at the top. Cut using the stencils or cookie cutter and gently transfer to the parchment-lined baking tray.
- Keep an eye on the cookies while baking. They bake very fast. Bake different sized cookies separately to avoid under-baked and overbaked cookies.
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