Classic (Egg-Free!) Gingerbread Cookies
I have to be honest, before I created this recipe I did not like gingerbread cookies. I always found them to be difficult to make, too spicy, and I am not a huge fan of cinnamon. However, I love to decorate them and gingerbread cookies are a Christmastime essential. I played around with some recipes and finally created one that even I like! Plus, this is an egg-free recipe!
- 3 c. flour, plus more for sprinkling
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 tsp ground allspice
- 1/2 tsp ground cloves
- 1/4 tsp ground black pepper
- 1 tsp baking soda
- 1 stick (8 tbs) butter at room temperature
- 1/4 c. vegetable shortening
- 1/2 c. packed brown sugar
- 2/3 c. molases
- 1 tbs Bob’s Red Mill egg replacer (or one egg)
- 2 tbs water
Sift the flour ginger, cinnamon, salt, allspice, cloves, black pepper, and baking soda into a large bowl.
In a separate bowl beat together the butter and shortening until combined. In a cup or small bowl combine the egg replacer and water and let sit until thickened. (If you decide to use eggs, use one.) Add the brown sugar, egg replacer, and molasses into the butter and shortening bowl. Combine.
Gradually stir in the flour mixture until everything is combined. The dough will be very stiff.
Divide the dough into two balls and flatten slightly into discs. Wrap each disc in plastic wrap and place in the refrigerator for at least two hours.
Once chilled, preheat the oven to 350 degrees F. Take the dough out of the refrigerator and sit at room temperature for 5-10 minutes. (If the dough is too cold it will crack when its rolled out.) Sprinkle flour on a clean surface and unwrap the dough. Sprinkle flour over the dough and on the rolling pin to prevent sticking. Roll the dough out 1/8 inch thick. Once rolled, cut the dough in your desired shapes.
Using a non-stick cookie sheet, place the cookies in the oven for 12 minutes. If you are making more than one sheet, switch the sheets on the baking racks halfway through baking. Once done, let rest on cookie sheet for a minute or two and transfer to a wire cooling rack. Once cooled, decorate!