Spicy Eggless Gingerbread 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.

THE SPICIEST GINGERBREAD COOKIES EVER

Steps:

• Make the cookies: Whisk together the flour, ginger, cinnamon, black pepper, salt, baking soda, allspice, nutmeg, cayenne, and baking powder in a medium bowl.
• Beat the butter and granulated sugar in a large bowl with an electric mixer on medium speed until pale and fluffy, about 3 minutes (scrape down the sides of the bowl, as needed). Beat in the molasses until combined, then the egg (the mixture will look curdled). Add the flour mixture and beat on low speed until the dough comes together. Divide the dough in 2 pieces, flatten each half into a disk and wrap each disk in plastic wrap. Refrigerate at least 2 hours or up to overnight.
• Position 2 racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Keeping one disk refrigerated, roll the other disk on a well-floured work surface to 1/4 inch thick, sprinkling flour on and under the dough as needed and sliding a spatula underneath every so often to prevent sticking (If the dough looks crackly or breaks apart, press it back together from the outside edge in). Using cookie cutters, cut out gingerbread shapes as close together as possible. Pull away the extra dough around each shape then use a small offset spatula to transfer the shapes to the prepared cookie sheets, spacing them 1 inch apart. Reroll the scraps and cut out more cookies. Freeze the cookies until firm, about 15 minutes.
• Bake the cookies, rotating the baking sheets from top to bottom and from front to back halfway through cooking, until they are slightly firm to the touch but not browned at the edges, about 12 minutes. Repeat the rolling, cutting and baking with the remaining dough disk.
• Cool the cookies for 5 minutes on the baking sheet then transfer them to a cooling rack to cool completely, about 20 minutes (The cookies will continue to firm as they cool).
• Make the icing: Combine the confectioners' sugar, meringue powder and 3 tablespoons water in a large bowl and beat with an electric mixer on low speed until the frosting thickens, trying not to incorporate too much air. (The icing should be pure white and thick, but not fluffy and bubbly.)
• Scrape the icing into a resealable plastic bag and snip the corner to the desired size. Pipe the icing onto the cookies to decorate, as desired, sticking the candy onto the icing while it is still wet. Let the cookies stand at room temperature until the icing hardens, at least 1 hour.

SPICY GINGER SHORTBREADS

Steps:

• In large bowl, beat butter, granulated sugar, lemon peel and egg yolk with electric mixer on medium speed. Stir in 1 1/4 cups flour and the five-spice powder until dough holds together. Stir in ginger and pecans.
• Place dough on smooth surface sprinkled with 1 tablespoon flour. Divide dough in half. Shape each half into 6-inch log. Wrap in plastic wrap; refrigerate 1 hour.
• Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat. Cut dough into 1/4-inch slices. Place 1 inch apart on cookie sheet.
• Bake 8 to 10 minutes or until light golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• In small microwavable bowl, microwave baking chips uncovered on High 30 to 60 seconds, stirring once, until softened and chips can be stirred smooth. Stir in powdered sugar and water. Add additional water, if needed, to achieve glaze consistency. Drizzle glaze over cookies. Let stand until set.

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!

SPICY GINGERBREAD THINS

Steps:

• Into a bowl sift together flour, pepper, ground ginger, baking soda, salt, cinnamon, cloves, and nutmeg. In a small bowl stir together molasses and coffee. In a bowl with an electric mixer at medium speed beat together butter and brown sugar until light and creamy. With mixer at low speed beat in gingerroot. Beat in flour mixture alternately with molasses mixture, beginning and ending with flour mixture. Divide dough into thirds. Form each third into a ball and flatten to form disks. Chill disks, wrapped separately in plastic wrap, at least 4 hours and up to 3 days.
• Preheat oven to 350°F and line 2 large baking sheets with parchment paper. Break off egg-size pieces from 1 disk (keep remaining 2 disks chilled) and with heel of hand smear each piece once in a forward motion. Gather pieces together and give dough a few smears to bring together. Repeat procedure with remaining 2 disks.
• On a lightly floured work surface roll out one third of dough into a 22- by 8-inch rectangle (about 1/8 inch thick), making sure dough is not sticking to surface (use a pastry scraper to lift dough; sprinkle surface with additional flour if sticking). With a 2-inch gingerbread man cutter or 3 1/2-inch candy cane cutter cut out shapes, transferring with a spatula to baking sheets and arranging about 1/2 inch apart.
• Bake cookies in batches in lower third of oven 6 to 8 minutes, or until crisp (do not let cookies get too dark). With spatula transfer cookies to racks to cool. Make more cookies with scraps and remaining two thirds of dough in same manner. Cookies keep, in airtight containers at room temperature, 1 week.

EILEEN'S SPICY GINGERBREAD MEN

Steps:

• In a large bowl, cream together the margarine and sugar until smooth. Stir in molasses and egg yolk. Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth. Cover, and chill for at least one hour.
• Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, until firm. Remove from cookie sheets to cool on wire racks. Frost or decorate when cool.

SPICY GINGERBREAD OVERNIGHT OATS

Steps:

• Combine milk, oats, yogurt, brown sugar, flaxseed meal, molasses, vanilla extract, cinnamon, ginger, salt, nutmeg, cloves, and allspice in a glass container.
• Refrigerate mixture 8 hours to overnight. Top with raisins and walnuts just before serving.