Eggless Gingerbread Recipes

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 COOKIES | HOMEMADE GINGERBREAD MEN COOKIES

Steps:

• In a mixer bowl, add butter and sugar. Beat it for 2-3 mins until it is creamy. I used my Kitchen-aid stand mixer and ran it on the lowest powder until the mixture was creamy for 2 mins.
• Add 2 tbsp honey followed by vanilla essence. Whisk again for a minute.
• Meanwhile, add all the dry ingredients - all purpose flour, baking powder, salt, cinnamon powder, dry ginger powder, nutmeg and clove powders.
• Mix the ingredients well. If required, sieve once.
• Add the dry ingredients to the mixing bowl in batches and whisk again for a minute.
• When the mixture looks crumbly, add 1 tbsp of milk and whisk again for a minute until the dough comes together.
• Invert the dough onto kitchen counter, bring it together and wrap it tightly in a cling wrap. Refrigerate for minimum one hour.
• Now make two equal partitions of the dough and roll one part between parchment sheets until it is half a centimeter thick. For soft, chewy cookies, roll it thicker. Place the other half of the dough back in the fridge until needed.
• Cut the rolled dough using the gingerbread man cookie cutter or a simple star or round cookie cutter.
• Ensure there is minimal wastage when cutting the cookies. Preheat the oven at 180°C for 10 mins.
• Carefully remove the cut cookies and place them on a lined baking tray with 2 inches between each cookie. If the dough is very soft, place the tray in the fridge for 5-10 mins before baking.
• Bake the cookies at 180°C for 8 mins on toast mode (both filaments on) and another 2-3 mins on bake mode (only bottom filament for even baking and even coloring.
• The cookies feel soft just out of the oven. Wait for a couple of minutes and gently transfer them to a wire rack to cool them down completely. They would crisp up on cooling down.
• Repeat this process with rest of the dough. Meanwhile, prepare the icing by mixing icing sugar with milk or water.
• The icing should be freely flowing. Pour it into a piping bag or simply a plastic bag, cut a small opening at the end.
• Pipe out the designs on completely cooled down cookies. The icing dries out almost in 5 mins. If using sprinkles or sugar stamps, don't wait until the icing is dry.
• Store the cookies in an airtight container, these stay good for upto a week.

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!

EGGLESS, EASY AND TASTY GINGERBREAD MADE WITHOUT MOLASSES!

Steps:

• Put the sugar into a half-pint measuring cup.
• Fill the cup with the golden syrup.
• Pour the mixture into a bowl.
• Then, put butter into the half-pint measuring cup and fill with boiling water.
• Mix well.
• Add baking soda.
• Now, sift together the remaining dry ingredients.
• Mix well until you have a soft, smooth consistency.
• Pour into a square or oblong baking pan lined with greaseproof paper.
• Bake at 350F for 40 minutes.
• Baking tip: All gingerbreads collapse if disturbed too soon while baking.
• Variation: As a variation, add 1 cup mixed fruits or fruits and nuts (chopped), if desired.