Delicious egg-free gingerbread cookies perfect for the holiday season. Enjoy the classic spiced flavour without eggs, ideal for those with dietary restrictions.
Prep
20 min
Cook
12 min
Total
92 min
Servings
24
Difficulty
Medium
Instructions
Prepare the dough
In a large bowl, cream together the butter and brown sugar until fluffy. Add molasses and milk, mixing until combined.
Pro tip: Ensure the butter is at room temperature for easier mixing.
Combine dry ingredients
In another bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
Pro tip: Spoon and level the flour to avoid dense cookies.
Mix wet and dry ingredients
Gradually add the dry mixture to the wet ingredients, stirring until a dough forms.
Pro tip: Mix until just combined to avoid tough cookies.
Chill the dough
Wrap the dough in plastic wrap and chill for at least 60 minutes.
Pro tip: Chilling helps prevent the cookies from spreading too much.
Preheat the oven
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Pro tip: Using parchment paper ensures even baking and easy cleanup.
Roll and cut the dough
Roll out the dough to about 0.5 cm (1/4 inch) thick. Use cookie cutters to shape the cookies.
Pro tip: Dip cutters in flour to prevent sticking.
Bake the cookies
Place cookies on the prepared baking sheet and bake for 10-12 minutes, until edges are firm.
Pro tip: Cool on the sheet for 5 minutes before transferring to a wire rack.
Tips & Tricks
- Chill the dough for easier handling and better flavour development.
- Use parchment paper to prevent sticking and ensure even baking.
- Adjust the spices to your taste preference for a personalized touch.
Frequently Asked Questions
Are these gingerbread cookies really egg-free?
Yes, this recipe is completely egg-free, making it suitable for those with egg allergies.
Can I use gluten-free flour in this recipe?
Yes, you can substitute all-purpose flour with a gluten-free blend. Adjust liquid as needed.
How should I store the cookies?
Store in an airtight container at room temperature for up to a week.
Can I freeze the dough?
Yes, you can freeze the dough for up to 3 months. Thaw in the fridge overnight before baking.
What can I use instead of molasses?
You can use honey or maple syrup, but the flavour will be slightly different.
Serving Suggestions
Nutrition per serving
80
Calories
1g
Protein
2g
Fat
15g
Carbs
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