Eggless Gingerbread Cookies
An eggless gingerbread cookie recipe that is perfect for adorning your Christmas table. Be it the cookies, Gingerman, or gingerbread house. This is the only Gingerbread cookie recipe you will need.
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
Tips for 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.
Nutrition
Calories: 147kcal
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