How To Make Eggless Gingerbread Cookies
Autumn-inspired gingerbread cookies are a festive must have that fills our lives with deliciousness during the Holidays, but they can also be enjoyed throughout the year when we need a little sweetness with a kick and a touch of the coziness. Eggless gingerbread cookies are great for vegans, people allergic to eggs, or anybody who wants a fun, cruelty-free spin on this holiday classic! Perfectly spiced with ginger, cinnamon and molasses, these are sure to become a favorite in any household.
Why You’ll Love This Recipe:
No Egg & Vegan: This recipe is completely free of eggs, and as such is a great fit for those with dietary restrictions and allergies.
No-Fuss Ingredients: Because these cookies are made with pantry staples — flour, molasses, spices — you can whip them up without having to go out and get something fancy.
Customizable: As crunchy or chewy as you like, these gingerbread cookies are adaptable to your own style.
Fun to Decorate: Gingerbread cookies can be decorated with icing, so they’re great for holiday activities or baking parties.
Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup vegan margarine (or butter), softened
1/2 cup brown sugar (packed)
1/2 cup molasses
1 teaspoon vanilla extract
2-3 tbsp non-dairy milk, almond, soy, oat
Step-by-Step Instructions:
Prepare the Dough:
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg and salt. That is the mixture of your dry ingredients.
Cream the Wet Ingredients:
In a large mixing bowl, cream together the vegan butter and brown sugar with an electric mixer (or by hand with a whisk) until pale and fluffy. This process takes about 2-3 minutes.
Bien aquí en la mantequilla y el azúcar hasta que esté bien mez cold ; 😁Add the molasses and vanilla extract
Combine Dry and Wet Ingredients:
With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients. If the dough feels too dry, mix in non-dairy milk, a tablespoon at a time, until the mixture holds together as a dough. You will need about 2-3 tbsp milk, depending on your flour and environment.
Chill the Dough:
Once mixed, shape dough into a ball, wrap in plastic and refrigerate for at least 1 hour. Chilling firms up the dough, making it easier to roll and cut into shapes.
Roll Out the Dough:
Instructions Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
Flour your countertop or rolling surface and roll the dough out to about 1/4 inch thick. Cut the dough into shapes using a cookie cutter (traditional gingerbread men, stars, hearts, etc.)
Bake the Cookies:
Arrange the cut-out cookies on the lined baking sheets, about 1 inch apart.
Bake for 8-10 minutes until the edges of the cookies are golden brown. The cookies will set more fully as they cool, so don’t be concerned if they appear slightly soft when they’re taken from the oven.
Cool and Decorate:
Let the cookies cool on the sheets for around 5 minutes, then move to a wire rack to cool completely.
Once the cookies cool you may decorate them with royal icing, sprinkles or colored sugars.
How to Make the Best Eggless Gingerbread Cookies:
Chill the Dough: Cold dough means cookies that hold their shape, and are less likely to spread too much as they bake. If your dough is too sticky to handle, chill it a little longer.
Make it your own spice level: Add or reduce the spices as per your preference. You can add even more ginger or cinnamon if you prefer a spicier punch to your chai, or use less cloves if you want a more subdued chai taste.
Roll the Dough Even: For equal baking, aim for a uniform thickness of about 1/4 inch.
“Of course you can use molasses — molasses is what gives the gingerbread its essence.” If you don’t have molasses, you could substitute dark corn syrup, but molasses will give you the best flavor and texture.
Healthier Twist:
Whole Wheat Flour: To make these cookies a touch healthier, I replace half of the all-purpose flour with whole wheat flour for added fiber.
Natural Sweeteners: Brown sugar can be swapped out for coconut sugar for a lower glycemic index sweetener — the flavor will be slightly different.
Frequently Asked Questions:
How do I make these cookies gluten-free?
Yes! You can make these cookies gluten-free by replacing the all-purpose flour with a gluten-free 1:1 flour blend. Ensure there’s xanthan gum in the (flour blend, below) for structure.
Can I freeze this dough for later?
Absolutely! You can freeze the dough for 3 months. Form the dough into a disc and wrap it snugly in plastic wrap, then seal in an airtight container or freezer bag. When you’re ready to bake, just thaw the dough in the fridge overnight, roll it out and cut it into shapes.
How do I store the cookies?
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies for up to three months.
Final Thoughts:
Eggless Gingerbread Cookies Recipe These Eggless Gingerbread Cookies are a great cookie treat for any occasion and are especially kind during the holiday season. Perfectly spicy and full of molasses, they’re deliciously festive, tender and ideal for decorating. These cookies will put a smile on everyone's face, whether you are snacking or giving as presents to friends and family.
Happy baking!
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