🍪 Egg-free Gingerbread cookies are the perfect holiday treat! These cookies feature an intense flavor from a mix of gingerbread spices like cinnamon, ginger, and cloves. The egg-free dough creates a delicate, crumbly texture, while the smooth glaze adds a touch of sweetness and elegance. Ideal for Christmas gatherings or as festive gifts for loved ones! 🎁
🌟 Nutritional Benefits: Being egg-free, these cookies are a great option for those with egg allergies. Spices like cinnamon and ginger provide antioxidant and anti-inflammatory benefits, making these cookies not only delicious but wholesome too. 🫚
💡 Quick Tip: Add a dash of orange zest to the dough for extra freshness or decorate with colorful icing for a festive look. 🎨
📌 Serving Suggestion: Pair these cookies with a warm cup of tea or hot chocolate for the ultimate cozy holiday experience. Discover more festive recipes in our Dessert Collection. 🍫
🔗 Learn More: Explore the health benefits of ginger and cinnamon in this Healthline article.
Ingredients
For decoration
Preparation method
Place the softened butter and brown sugar in a bowl and mix for 1 minute/speed 3.5.
Add the honey to the bowl and mix for 30 seconds/speed 3.5.
Add the gingerbread spices, salt, and baking soda to the bowl and mix for 30 seconds/speed 3.5.
Set for 2 minutes/speed 3, and gradually add the flour through the lid of the bowl until it is fully incorporated.
When the dough is ready, shape it into a ball, wrap it in plastic wrap, and refrigerate it for 20-30 minutes to firm up slightly and become easier to work with.
Since the dough does not contain eggs, it will be more crumbly and harder to shape, but this does not affect the final result. It’s important to handle it gently without over-kneading. If the dough feels too dry, you can add 1-2 tablespoons of milk (or plant-based milk) to make it easier to work with. Use parchment paper to prevent sticking. Roll out the dough on a lightly floured surface, ensuring it maintains a thickness of about 1 cm. Use cookie cutters to shape the dough, pressing firmly to achieve clear outlines. If the dough is too thin, the cookies may dry out excessively during baking. A thicker dough will keep them soft and flavorful.
Place the cut-out cookies on a baking tray lined with parchment paper, leaving a bit of space between them. Bake them in a preheated oven at 180°C (top-bottom heat function) for 12-13 minutes, until the edges turn slightly golden. Avoid overbaking to prevent the cookies from drying out.
Decor
Place the powdered sugar in a bowl. Gradually add the milk, one tablespoon at a time, stirring continuously until you achieve a creamy consistency that is not too runny. The glaze should be thick enough to stay on the cookies but easy to spread. Add lemon juice for extra flavor. Decorate the cookies as desired.
User Reviews
awesome recipe! I like the fact that it’s not THAT sweet, doesn’t have that much sugar as the ones over the internet. Thermomix is a great help when baking desserts lol 😀