Egg-Free Gingerbread Cookies Recipe

Name: Egg-Free Gingerbread Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick butter, softened; 3/4 cup white sugar; 1/3 cup water; 1 tablespoon dark corn syrup; 1 1/2 teaspoons ground cinnamon; 1 1/2 teaspoons ground cloves; 1 1/2 teaspoons ground ginger; 2 1/2 cups all-purpose flour; 3/4 teaspoon baking soda; Buttercream Frosting:; 1 (16 ounce) package powdered sugar; 1 stick unsalted butter, softened; 1 teaspoon vanilla extract; 1 tablespoon milk, or as needed

Servings: persons

1 stick butter, softened
3/4 cup white sugar
1/3 cup water
1 tablespoon dark corn syrup
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground ginger
2 1/2 cups all-purpose flour
3/4 teaspoon baking soda
Buttercream Frosting:
1 (16 ounce) package powdered sugar
1 stick unsalted butter, softened
1 teaspoon vanilla extract
1 tablespoon milk, or as needed

1
Combine butter and sugar in a bowl.
2
Bring water, corn syrup, cinnamon, cloves, and ginger to a boil in a saucepan. Pour over butter and sugar and beat until blended. Gradually stir in flour and baking soda until dough is smooth.
3
Halve the dough and form into discs. Wrap discs in plastic wrap and refrigerate, 8 hours to overnight.
4
Preheat the oven to 375 degrees F (190 degrees C).
5
Let dough soften slightly. Roll it out to 1/8-inch thickness. Cut dough using gingerbread men cookie cutters. Arrange on ungreased cookie sheets.
6
Bake in the preheated oven until tops look dry, 8 to 10 minutes. Cool on wire racks.
7
Beat powdered sugar, butter, and vanilla extract together until stiff. Thin mixture out with milk. Spread frosting over cooled cookies.

935

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 stick butter, softened, 3/4 cup white sugar, 1/3 cup water, 1 tablespoon dark corn syrup, and more.

Yes, Egg-Free Gingerbread Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Egg-Free Gingerbread Cookies

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