Eggless Gingerbread Cookies Homemade Gingerbread Men Cookies Recipes

EGGLESS GINGERBREAD MEN COOKIES RECIPE

Steps:

• Take all purpose flour, ground cinnamon, ground ginger, ground cloves, grated nutmeg, salt and baking powder in a bowl. Whisk it well so everything is incorporated well. Keep it aside.
• In another large bowl, take softened butter, oil and light brown sugar. Beat it well using wire whisk by hand till it is light and fluffy.
• Now add molasses. Again beat it till it is mixed.
• Now add the flour mixture. Start beating again till it is well combined. Half way through I switched to spatula. The dough is very crumbly.
• Now line a surface with plastic wrap. Dump all the dough on the wrap.
• This dough is slightly sticky, so I have not used my bare hands. with the help of plastic wrap, bring the dough together.
• Make flat square or round. Wrap it well. Chill in the fridge until firm (keep in the refrigerator for 2 hours or overnight. Or freeze it for 20-30 minutes for quick chilling).
• Now the dough is hard and chilled well. Remove it and let it stand for 5 minutes, so it softens slightly.
• While the dough is softening line a baking sheet using parchment paper and keep it aside.
• Now take two pieces of parchment paper. Line one on the work surface, put the dough on it and cover with second paper.
• Start rolling it to a thickness of about ¼ inch.
• As you roll, dough starts to soften more and starts to get sticky. So once it is rolled out, take it carefully and put on the cookie sheet and chill it again till it is firm. (I have kept in freezer for 15 minutes.)
• Once chilled, now peel the top parchment paper.
• Cut out the cookies using the gingerbread man cookie cutter.
• Use the flat spatula to lift the cookies and arrange them on prepared cookie sheet about 1 inch apart.
• Now you will have scrapes. Gather everything and make the smooth ball. Again same as above use the parchment paper and roll out the dough to a thickness of ¼ inch. Cut out using the cookie cutter. again chill in the fridge or freezer.
• Now turn the oven on and preheat at 350 degrees F or 180 degrees C for at least 10 minutes.
• Now the cutout cookies are chilled. Bake into preheated oven for about 7-10 minutes(depending on the size of your cookies). For me, girl took 10 minutes. While boy took 8 minutes baking time.
• Let them cool on cookie sheet for about 5 minutes.
• Then transfer them on wire rack to cool completely.

GINGERBREAD MEN COOKIES

Steps:

• Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla;mix well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
• Preheat oven to 350 degrees F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.
• Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies as desired. Store cookies in airtight container up to5 days.

EGG-FREE GINGERBREAD COOKIES

Steps:

• Combine butter and sugar in a bowl.
• Bring water, corn syrup, cinnamon, cloves, and ginger to a boil in a saucepan. Pour over butter and sugar and beat until blended. Gradually stir in flour and baking soda until dough is smooth.
• Halve the dough and form into discs. Wrap discs in plastic wrap and refrigerate, 8 hours to overnight.
• Preheat the oven to 375 degrees F (190 degrees C).
• Let dough soften slightly. Roll it out to 1/8-inch thickness. Cut dough using gingerbread men cookie cutters. Arrange on ungreased cookie sheets.
• Bake in the preheated oven until tops look dry, 8 to 10 minutes. Cool on wire racks.
• Beat powdered sugar, butter, and vanilla extract together until stiff. Thin mixture out with milk. Spread frosting over cooled cookies.

EGGLESS GINGERBREAD

Steps:

• Line 2 (8x12) cookie sheets with parchment paper and grease well. Preheat oven to 325°F.
• In a large bowl SIFT together flour, baking powder, soda, salt and spices. Add raisins; set to side.
• Cream butter, add sugar and mix well; add molasses then boiling water.
• Combine dry and liquid ingredients and beat well. Pour into prepared pans and bake 40-50 min's. (prep time is estimate).
• *My Note: when cooled you can top slices with whip cream or ice cream OR, you can create a layered dessert or sandwich type dessert. Have fun with it!