Monday, December 15, 2014

Egg-less Gingerbread Cookies

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.  



  • 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? 

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