Oriana’s Thoughts On The Recipe
These Eggless Gingerbread cookies are my kids’ favorites. In fact, I was a little surprised to see how they liked these cookies with lots of warm spices. But they loved them. I made more batches of gingerbread cookies than any other kind this year. I love to bring these eggless cookies to the school Christmas party—we have two every year—and we also give them away as a gift to our neighbors, along with a homemade vanilla extract bottle. These little eggless gingerbread cookies make the perfect addition to your Christmas table. They’re soft, spiced, and chewy but sturdy enough to be decorated. By the way, I used eggless royal icing to decorate the cookies. It works wonderfully. They are very easy to make—you know, easy is my second name—and they are so cute and delicious that they are pretty much irresistible. We’re ready for you, Santa!!
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour. Be sure to measure accurately; a kitchen scale is the best way to measure your ingredients, in my opinion. Baking Soda: Make sure it’s not expired or too old. Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half. Spices: You will need ground ginger, cinnamon, cloves, allspice, and nutmeg. If available, you can also use a gingerbread spice blend. Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe. Brown sugar: Light or dark will work for this recipe. Evaporated Milk: Evaporated milk serves as a binding agent, helping to hold the ingredients together and creating a cohesive dough. It can contribute to the flavor profile of the cookies, providing a slightly caramelized taste due to the concentration of milk solids during evaporation. Check out my How to Make Evaporated Milk post. Molasses: This is an essential gingerbread ingredient! It adds color, flavor, and moisture. I use and recommend unsulphured molasses. The blackstrap molasses will make the cookies bitter. Vanilla extract: Reach for pure vanilla instead of imitation for optimal flavor. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring.
Decorating Ideas
Step 1 – Make The Dough
This dough is very straightforward to make! Just mix the dry ingredients together in a bowl. Next, beat the butter and sugar and add the other wet ingredients. Then, add the dry ingredients and mix until combined.
Step 2 – Chill The Dough
The dough is sticky once it’s all beaten together in your mixing bowl; therefore, it must be chilled for at least 30 minutes.
Step 3 – Roll Out And Cut
After chilling the dough, roll it out until about 1/4-inch thick. It’s okay to flour your hands, rolling pin, and work surface if you see that the dough is still a bit sticky. The flour spots on top of your shaped cookie dough will bake off.
Step 5 – Decorate
Decorate your cookies as your heart desires! I like to use my eggless royal icing recipe. If you want, you can tint the icing with a couple of drops of food coloring to jazz things up, too. My kids LOVE to do this themself! Measure the ingredients properly! A kitchen scale is always the best option, in my opinion, but if you don’t have a kitchen scale, be sure to use a measuring cup made for dry ingredients (NOT a liquid measuring cup) and a liquid measuring cup for liquid ingredients. Also, do NOT dip a measuring cup directly into the flour bin, or you can compact it and get up to 25% more flour; instead, use a spoon to scoop the flour into the measuring cup and then use a knife (straight-edged) to level the flour across the measuring cup. Don’t over-mix your cookie dough, or you will end up with a dense cookie. Chill the dough for 30 minutes before baking; this gives the dough a chance to firm up a little and allows the cookies to bake much better. Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for just a few minutes, around 2. If you leave the cookies on the baking sheets for too long, they will continue cooking, and they will be hard Freeze: Unbaked cookie dough can be made ahead and frozen for up to 2 months. Thaw overnight in the refrigerator, then roll out, cut, and bake as instructed. Baked cookies can be frozen for up to 2 months.
More Egg-Free Christmas Cookie Recipes You’ll Love!
30+ Easy & Delicious Eggless Christmas Cookies The Best Eggless Chocolate Chip Cookies Eggless Chocolate Crinkle Cookies Eggless Sugar Cookies Easy Eggless Christmas Cookies Eggless Royal Icing Browse more eggless cookie recipes
Recipe Card
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. This recipe was originally published in December 2015. The recipe was slightly modified, and more notes, tips, photos, and information were added to the post in November 2024 to make it as helpful as possible!
