Do you think that eggless gingerbread cookies without butter can’t be delicious? Of course, they can! These spice cookies are fantastic!
Eggless gingerbread cookies? Can you make cookies without eggs? Of course! What’s more, these are spice cookies without butter. And this is the recipe for gingerbread cookies without molasses.
Classic Christmas gingerbread cookies are made with molasses. But since this ingredient is not so easy to find on supermarket shelves here in Rome, I decided not to complicate my life and replaced molasses with honey. It’s one of the best molasses substitutes. If you don’t have molasses and honey, you can use maple syrup for this recipe.
My favorite eggless gingerbread cookies
These are the most delicious eggless gingerbread cookies. They are simply awesome! They’re amazing in everything: taste, flavor, and texture. You don’t need any special skills to make them. And you’ll need less than 30 minutes to make this recipe!
Prepare this spicy cookies recipe in five steps:
- Make the dough. It comes together very easily – just combine all the ingredients together (in the order described below in the recipe).
- Roll it out. It’s a no-chill dough. This recipe is butter-free, so you can roll out the dough immediately after kneading. Do not roll too thin! The ideal thickness is 0.7 cm (¼ inch).
- Cut the cookies. I always associate ginger biscuits with gingerbread men. But feel free to use different cookie cutter shapes. You can cut out stars, flowers, circles, squares… anything! The shape does not affect the taste.
- Bake. But do not overcook! The longer you bake the cookies, the harder they will be. The biscuits are very soft after baking but they will become firm as soon as they cool down.
- Decorate. If you want… it is not necessary, because the biscuits are delicious even without icing and various colored sprinkles.
It’s these eggless gingerbread cookies that we traditionally leave (along with a glass of milk) for St. Nicholas and the Italian Babbo Natale on the night when they bring gifts and, believe me, they like these spice cookies so much that in the morning we find only an empty glass and crumbs in the plate!
Useful tips
This recipe for gingerbread cookies without molasses is very simple and the dough is easy to work with. Follow just a few tips and you will get the best eggless gingerbread cookies:
- Measure the ingredients correctly. I always advise measuring everything in grams, as this is the most accurate method.
- Pay attention to the baking powder, or rather, to its shelf life. The biscuits should rise a little when baking, so make sure the baking powder is not expired.
- If you want to make the color of the dough darker, reduce the amount of flour by 2Tbsp and add 2Tbsp of cocoa instead.
- The spices are totally adjustable depending on your preferences.
- Add grated orange zest for extra flavor.
- Flour your working surface and rolling pin to prevent the dough from sticking to them when you roll it out.
- Place the biscuits on the baking sheet at a distance from each other. Of course, they won’t triple in size. But if the gingerbread men touch each other, they will stick together during baking and lose their aesthetic look.
- As with any shortbread, the main thing is not to overcook it. Ready-made still hot eggless gingerbread cookies will be soft and baked only from the bottom, do not wait until the top of the biscuits turns brown. Don’t worry, as soon as they cool down, they will harden and hold their shape perfectly.
- Don’t leave freshly baked cookies on the hot baking tray. Carefully transfer them (using a spatula) from the baking sheet to a cooling rack.
How to decorate gingerbread cookies
As for the decoration, it all depends on your preferences and mood.
I admit I don’t like decorating cakes and biscuits at all… but my children love this activity. So I always leave the process to them.
We have three favorite gingerbread decorating techniques at home:
- Everyone’s favorite classic – sugar glaze, or icing.
- If you, like me, do not have the patience and imagination to decorate gingerbread, I will give you one interesting idea – before baking, make the eyes and buttons with a toothpick. Just poke holes in the cookies and then bake them. Minimalism is also an original direction in art!
- Melt the black or white chocolate and dip the eggless gingerbread cookies in it. Chocolate lovers will be delighted with this dessert.
Ingredients
- 1 ¼ cup (200g) all-purpose flour
- ¼ cup + 3Tbsp (50g) potato starch
- ¼ cup + 2Tbsp (70g) brown sugar (can be substituted with regular powdered sugar)
- 3 ½ Tbsp (50ml) runny honey
- 3 ½ Tbsp (50ml) milk
- 3 ½ Tbsp (50ml) sunflower oil
- ½ tsp ground cardamom, ginger, cinnamon, nutmeg, and cloves
- 2 pinches of ground black pepper
- ½ tsp baking powder
- a pinch of salt
How to make eggless gingerbread cookies
Grind brown sugar in a coffee grinder into a powder. Mix the flour, starch, baking powder, and powdered brown sugar
Add honey and milk. Mix
Add oil, spices, and salt. Knead the dough (it will be quite sticky), if necessary, add more flour to keep the dough together (but not too much, otherwise the biscuits will be too hard)
Roll out to ¼ inch (0.7 cm) thick and cut out the shapes
Place the gingerbread cookies on a baking sheet lined with baking paper. Heat the oven to 350F (180C) and bake the gingerbread for exactly 11 minutes. The ready biscuits should be browned only from the bottom. They shouldn’t change color on top. Remove the baking sheet from the oven and leave to cool completely (hot ginger biscuits will be very soft, but do not worry that they are raw – as soon as they cool down, they will become firmer and will hold their shape perfectly)
Enjoy!
If you like spiced sweets, be sure to try these Christmas cookies and Ukrainian honey cake. You will definitely love them
FAQ
Store them in an airtight container for up to 2 weeks (at room temperature).
Yes. It’s a great way to save time during the holiday season. Make the dough ahead and freeze it. Store it like this for up to 3 months. Then take the dough out of the freezer, leave it to thaw in the refrigerator, and bake ginger cookies.
Yes, this recipe is suitable for making a gingerbread house. Just roll out the dough thinner.
Yes, but increase the milk by 2Tbsp (whole wheat flour needs more liquid to come together in the dough).
I hope these unusual eggless gingerbread cookies will become your favorite, and the warming winter spices will fill your home with a festive atmosphere.
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Eggless gingerbread cookies recipe (without molasses and butter)
Ingredients
- 1 ¼ cup (200g) flour
- ¼ cup + 3Tbsp (50g) potato starch
- ¼ cup + 2Tbsp (70g) brown sugar (can be substituted with regular powdered sugar)
- 3 ½ Tbsp (50ml) Runny honey
- 3 ½ Tbsp (50ml) milk
- 3 ½ Tbsp (50ml) sunflower oil
- ½ tsp ground cardamom, ginger, cinnamon, nutmeg and cloves
- 2 pinches of ground black pepper
- ½ tsp baking powder
- a pinch of salt
Instructions
- Grind brown sugar in a coffee grinder into a powder. Mix the flour, starch, baking powder and powdered brown sugar
- Add honey and milk. Mix
- Add oil, spices and salt. Knead the dough (it will be quite sticky), if necessary, add more flour to keep the dough together (but not too much, otherwise the cookies will be too hard)
- Roll out to ¼ inch (0.7 cm) thick and cut out cookies
- Place the gingerbread cookies on a baking sheet lined with baking paper. Heat the oven to 350F (180C) and bake the gingerbread for exactly 11 minutes. The finished spice cookies should be browned only from the bottom. They shouldn’t change color on top. Remove the baking sheet from the oven and leave to cool completely (hot ginger cookies will be very soft, but do not worry that they are raw – as soon as they cool down, they will become firmer and will hold their shape perfectly)
- These eggless gingerbread cookies will last longer if stored in an airtight container.
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