Eggless Gingerbread Cookies
Servings: 12 cookies
Ingredients
- 2 cups all-purpose flour
- ½ cup packed brown sugar
- 6 tbsp butter room temperature
- 6 tbsp molasses
- 2 tbsp yogurt full fat or greek
- 1 tsp ground cinnamon
- ½ tsp baking soda
- ½ tsp salt
- ¼ tsp ground clove
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger powder
Decorating
- royal icing store bought
- decorative sprinkles
Instructions
- Preheat oven to 350°F. In a large bowl combine all the dry ingredients: flour, baking soda,salt, ground cinnamon, clove and nutmeg. Whisk everything together and set aside.
- In a seperate bowl, beat the butter and brown sugar together; using a stand mixer with a paddle attachment or a hand-held mixer on low speed just until combined. Beat in the yogurt, and molasses.
- Using a wooden spoon or silcone spatula, mix in the flour mixture. Stir and mix everything together until dough forms.
- Roll out the dough on a parchment paper and place on a baking sheet. Place rolled out dough in the freezer for 7-10 mins.
- Using your gingerbread man cookie cutter, start cutting out the shapes of the cookies and place on a baking sheet. Repeat this until you have no cookie dough left. You should get 12 +or- cookies.
- Bake cookies for 10-13 mins or until fully cooked through out. Once cookies are done baking, set aside and wait for them to cool before decorating.
Notes
- You can use full fat, or greek yogurt
- M&M's or sprinkles of choice to decorate the cookies
- Replace yogurt with 1 egg if you want the option of adding in an egg.
- Please do not use fresh ginger, you need dry ginger powder and if you don't have please leave it out instead of adding fresh ginger.