My 20th recipe “Eggless Gingerbread Cookie”, a fun recipe to prepare. I never knew about this recipe until watching food network recently. When i saw a whole lot of shows where people created huge gingerbread houses and saw them decorate it, I was so very impressed. I wanted to give it a try myself and make it as a special Christmas Eve post. Since this was the first time i was trying this cookie, i had to scale down to a 2D version of the gingerbread house and a few gingerbread boys and girls (obviously it is not me and RK in the pics ; - ) ) I went searching the web finding out the best eggless gingerbread cookie recipe that I would be able to recreate. I gathered bits and pieces from multiple sites and then added my own little twists, to come up with these wonderful eggless gingerbread cookies. I am kicking myself that i haven't come across this cookie earlier. It was not only sooo much fun to bake and taste these, but it was sooper exciting to decorate them as well, yup, after a long time it gave a chance to wake up the kid in me 🙂
Eggless Gingerbread cookies
- Unsalted butter Dairy/Non-Dairy - 1 stick / 112gms / ½ Cup (softened, at room temperature)
- Brown sugar - ½ Cup
- Dates syrup - ¾ Cup
- All purpose flour - 2 ½ Cup
- Dry ginger powder - 1 Tbsp
- Cinnamon powder - ½ tsp
- Nutmeg powder - ½ tsp
- Instant Coffee powder - ½ tsp
- Cloves powder - ¼ tsp
- Baking powder - 1 tsp
- Baking Soda - 1 tsp
- Water - Optional
- First sieve all the above listed powders (dry ingredients) together in a bowl.
- Take a mixing bowl, add softened butter (room temperature butter), dates syrup, brown sugar and mix them till fluffy. I used a hand mixer.
- Now add the dry ingredients to the wet mixture in batches and mix nicely. Mix until they feel like little crumbs. Now gather the mixture in your hands and knead them together to form a ball. If the mixture is too dry and unable to form a ball, then add 2-3 Tbsp of water and mix to make a smooth ball. Cover it with plastic wrap and let it rest in refrigerator for an hour.
- After 1 hr, remove the ball from the fridge and roll it out to ¼ inch thick using rolling pins. For convenience, you can make multiple small balls and roll them. Cut them into desired shapes using a cookie cutter.
- Line the sheet pan with butter paper or grease with butter and then place the cookies with ½ inch gap in between them. Bake them in a pre-heated oven at 350 F for 10-12 mins (depends on the size of your cookies). Check at regular intervals.
- Remove and let them get cooled in cooling rack. Cookies will become firm only after cooling. Once they are cooled, you can start your icing. Since I did not have time, I used store bought icing.
- Store in air tight container and enjoy.
Notes | FAQ
- Adjust the water quantity according to your dough texture. You should be able to form a smooth ball as shown in the picture above.
- The original recipes, used either molasses or honey. But i tried using dates syrup and it tasted wonderful. You can also stick with molasses or honey.