EGGLESS GINGERBREAD COOKIES
| ULTIMATE RECIPE
Eggless Gingerbread Cookies – When it’s near Christmas and new year, we all usually have the mood to make cookies. So let’s make some cookies for the holiday season. Making cookies can be very tedious if you’re doing it alone. I always have my kids to help out in the kitchen. Make use of their tiny little hands will make the occasion special and merry. Gingerbread is traditionally Christmas cookies that makes the occasion fun with all the piping and creative artwork for the frosting. I’m no professional in the piping, so please forgive me if you can’t bear them. For me, it’s not so much about how pretty they are, is more about who you’re making them with. I can’t wait to share this moment, and I hope you’ll like both egg and eggless recipes. Merry Christmas!
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Ingredients:
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Eggless Gingerbread Cookies
300g [2¼ cup + 3 tbsp] all-purpose flour
20g [2½ tbsp] cornstarch
4g [1¾ tsp] ground cinnamon
2g [1 tsp] ground ginger
â…› tsp ground nutmeg
â…› tsp ground clove
¼ tsp salt
¼ tsp baking soda
113g [½ cup] unsalted butter
100g [½ cup] light brown sugar
90g [¼ cup + 1 tbsp] molasses
1 tbsp oil
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Sugar Icing Frosting
120g [1 cup] icing sugar
1½ tbsp milk
2 tsp water
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Instructions:
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Gingerbread Cookies
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Cut up some butter and set aside until it is softened.
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In a large bowl, sift all the dry ingredients. Give it a quick whisk and set aside.
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In a large mixing bowl, add the softened butter and sugar. Mix on high speed until creamy and fluffy.
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Add the molasses. Mix until well combined.
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Add the oil. Mix until combined.
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Add in the sifted dry ingredients in two batches. Fold in with a spatula until the white is no longer visible, then add in the balance. Continue folding in until it comes together as a dough.
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Transfer the dough in between two parchment papers (non-stick preferably). Roll out the dough to about 5mm thick. Refrigerate for at least 2 hours or overnight.
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After 2 hours, you can use your desired cookie cutter to cut out into shapes.
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Place them on a baking tray.
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Bake in preheated oven at 180°C/350°F for 10-12 minutes or until the edges are brown.
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Place on the cooling rack. Let it completely cool before you pipe the frosting.
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Sugar Icing Frosting
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Separate 1 egg. Give the egg white a stir and set aside.
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Sift all the icing sugar.
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Add 1½ tbsp of milk.
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Use a spatula to mix it a bit.
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Add the water. The frosting varies depending on the existing moisture. So do add 1 tsp add a time to test it out. With an electric mixer, mix it on medium speed until white and fluffy.
Remark: depending on the design of your piping. If you’re doing some line art like mine, the consistency of the frosting will be a little thicker. The frosting will stay on your spatula when you pick it up, and to the count of 3, it will hang on on the spatula.
If you’re doing filling for the entire cookie surface, add tiny bit of water at a time until the consistency is flowing like a ribbon. Be careful not to over add water, else you’ll have to start adding some icing sugar again (you know what I mean)
