Gingerbread cookies are such a Christmas classic. These gingerbread cookies are sweet, crispy, and lightly spiced. This is the perfect cut-out cookie recipe, and will quickly become a family favorite for the holidays! Welcome to Christmas Cookie season! Fill your house with the best-ever aroma by making spicy gingerbread cookies. We can adjust the spice used in this recipe according to your need. Generally we bake these cookies just to light brown so that these cookies are crispy outside and soft inside. But we can also cook for longer time to get a perfectly crunchy cookie. Also for gingerbread cookies, traditionally Molasses is added. This is easily available in grocery shops. But if this molasses is not available, still we can make these yummy cookies with either honey / maple syrup or thick jaggery syrup. Try these cookies for this Christmas and share your experience!
Preparation and Yield:
For Icing:
Method for making Cookies:
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| Eggless Gingerbread Cookies |
Preparation and Yield:
| Preparation time | 15 mins |
| Setting time | 1 Hour |
| Cooking Time | 15 mins |
| Yield | 12-15 Cookies |
| Recipe Category | Baking |
| Recipe Cuisine | Western |
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| Eggless Gingerbread Cookies |
Ingredients for Cookie:
| All Purpose Flour | 1.5 Cups* + 3 Tablespoon for Dusting & rolling |
| Baking Soda | 1/2 Teaspoon |
| Cinnamon Powder | 1 Teaspoon |
| Ginger Powder | 1 Teaspoon |
| Cloves Powder | 1/4 teaspoon |
| Nutmeg Powder | 1/4 teaspoon |
| Salt | 1/4 teaspoon |
| Butter | 3/4 Cup or 1.5 Stick |
| Brown Sugar | 1/2 Cup |
| Molasses | 2 Tablespoon |
| Ginger Powder | 1 Teaspoon |
| Cloves Powder | 1/4 teaspoon |
* 1 Cup = 250ml
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| Eggless Gingerbread Cookies |
For Icing:
| Butter | 1/2 Stick or 1/4 Cup Butter |
| Powdered Sugar | 1 Cup |
| Milk | 2 Teaspoon |
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| Eggless Gingerbread Cookies |
- First lets prepare the dry ingredients. In a mixing bowl, add flour, baking soda, cinnamon powder, ginger powder, cloves powder, nutmeg powder and salt and combine everything together. Set this dry ingredients aside
- In another mixing bowl, take butter and sugar and beat it well till it is creamy. Then add the molasses (if you don't get molasses, we can use honey / maple syrup / jaggery syrup instead) and beat again till the molasses are combined with butter and sugar creamy mixture
- Now its time to add the dry ingredients we prepared little by little and fold everything together
- Transfer the cookie mixture to a flat surface dusted with flour. Knead the cookie mixture to a soft dough. Cut the dough into half. Wrap each half of the cookie down with a plastic wrap and refrigerate for atleast 1 hour
- After 1 hour, pre-heat the Oven to 350degrees F
- Take out the cookie dough from the refrigerator. Before rolling the dough, take 2 parchment papers. Place 1 on the working table and dust it with flour. Take out the plastic wrap and keep the dough on the dusted parchment paper. Again dust the dough with some flour.
- Cover the dough with another parchment paper and gently roll the dough with a rolling pin to a 1/8" thickness circle
- After rolling, use the gingerbread man cookie cutter or other holiday cookie cutters to cut the dough into shapes. Place the shaped cookies on to a cookie tray and bake the cookies for 10-12 mins in the pre-heated oven till the edges becomes light brown color.
- After the edges of the baked cookies become light brown color, take out the tray from the oven.
- Allow the cookies to cool down. Then transfer it to cooling rack
- In a mixing bowl, take the butter and powdered sugar and beat it well till the mixture becomes creamy
- Add milk and beat again so that the icing is absolutely light, soft and fluffy. Our Icing is now ready!
- Take a zipper bag, using a scissor cut a very small hole at one corner. Add the icing we prepared into the zipper bag. Push the icing inside and squeeze it like a mehandi cone.
- When the cookies are fully cooled off, decorate the cookies with the icing.
- The delicious crispy Gingerbread Cookies are now ready to serve!
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| Eggless Gingerbread Cookies |