Hello there readers! Today I wanted to share the egg-less cookie recipe with you all that I mentioned the other day when I shared about my cookie backing with my in-laws. These cookies were easy to make and turned out with that beautiful cracking that you look for in a gingerbread cookie.
HOW TO MAKE THE GINGERBREAD COOKIES
- 3 cups of All Purpose Flour
- 2 Teaspoon of Ground Ginger
- 1 Teaspoon of Ground Cinnamon
- 1 Teaspoon of Baking Soda
- 1/4 Teaspoon of Ground Nutmeg
- 3/4 Cups (1 1/2 sticks) Butter, softened
- 1/2 Cup Sugar
- 1/2 Cup Light Brown Sugar, packed
- 1/2 Cup Molasses
- 1/4 Cup Canned Pumpkin
- 1 Teaspoon Vanilla Extract
- 1/4 Cup Sugar, for rolling the dough in
Step 1 - In a large bowl, combine flour, ginger, cinnamon, baking soda and nutmeg. Set aside.
Step 2 - Beat butter and brown sugar in large bowl on light speed until fluffy. Add molasses, pumpkin, and vanilla and mix well.
Step 3 - Gradually mix in dry ingredients on slow speed until well mixed. Let dough cool in the fridge for four hours or overnight
Step 4 - Preheat your oven to 350°
Step 5 - Shape dough into 1-inch balls. Roll in granulated sugar to coat. Place 2 inches apart on ungreased baking sheets.
Step 6 - Bake for 8 to 10 minutes or until the edge of the cookies begin to brown.
Step 7 - Let cool and enjoy!
These cookies were so delicious for not having any eggs in them! I should probably note that we did not refrigerate the dough for the entire four hours (more like 2 1/2) but they still turned out alright.
For the recipe that inspired these cookies, please go here.
Question of the Day: What is your favorite egg-less cookie recipe?