These gingerbread cookies are ready to jingle and mingle!! Eggless gingerbread cookies it is! This recipe smells aroma when baking just like the christmas cake. Apart from soaking the fruits for the cake these gingerbread cookies are my personal favourite. My house is refreshed with the strong ginger and cinnamon flavour and that feels so warm. The royal icing is eggless and we loved decorating these cuties. Happiness handmade. Check these other eggless bakes on the blog links below.
- Eggless red velvet brownies
- Pumpkin brownies
- Vegan, Gluten free raspberry muffins
- Eggless Banana bread
- Avocado Oatmeal Cookies
- Eggless Chocolate chip cookies
- Eggless mini pineapple cherry cheesecake
- Eggless Chocolate swiss rolls
This recipe is a keeper if you plan to bake these super cute cookies these holidays and gift them to your loved ones. It is originally adapted from Tarla Dalal’s recipe but I have been making them with variations for quite a few times now. Typically made using molasses these cookies are a vegetarian version and hence replaced with a similar sticky texture of honey. Generally textured chewy you can make them either soft or thin and crispy as you like.
Traditionally ginger and cinnamon helps to keep your body warm and build immunity. So this is the best way to consume it in the winters. Even in Indian cuisine the tradition of eating ginger in winter continues. It helps you keep immune and strong to fight infections. Kasaar/panjiri barfi is that popular recipe for the winters.
Other Indian winter special recipes on the blog are
So let us get ready for these cuties and check the detailed recipe below
Ginger bread cookies
For the cookies
- 1+1/4 cup All purpose Flour
- 1/4 cup +2 tablespoon Brown sugar (1/4 cup+2 tbsp)
- 1/4 cup Honey
- 1/2 cup Butter (room temperature)
- 2 tbsp Dried Ginger powder
- 2 tsp Cinnamon powder
- 1/2 tsp Nutmeg powder
- 1/2 teasp cloves powder
- 1/2 teasp baking soda
- 1/2 tsp baking powder
- 1 tsp Vanilla extract
- 1/2 tbsp milk as required to adjust consistency
- 1 cup icing sugar
- 2 teasp milk
- 2 tsp corn syrup(not starch)
- 1 tsp vanilla extract or almond extract
- Edible gel colour of your choice (1/2 drop depending on the intensity)
- The ingredients.
- In a mixing bowl whisk butter, brown sugar and honey well with a whisker.
- Now add the vanilla extract, all the spices , baking soda and baking powder and whisk again.
- Now add the sieved flour and start kneading the dough.
- Gingerbread cookies are soft and chewy , so the dough needs to be little hard.
- If required we may add 1/2 tbsp milk to form a dough.
- Now cover the dough and rest it in the refrigerator for about 2-3 hours.
- After 2 hours remove the dough and again roll it little bit dusting the plain flour. And form big dough balls.
- Now dust the platform and start rolling one of the dough ball. The dough should be rolled to leave about 1/4 thickness of the size of the dough. The cookies are a bit thick and will give a chewy texture. Do not over roll or roll them thin. They might harden a lot in baking.
- With a cookie cutter start making cutouts. I used the Christmas shapes. , Gingerbread man, bell, candy cane etc…you can use any shapes.
- Line them on the baking sheet and preheat the oven at 350°f for about 8-10 min.
- Now put the cookie trays in the oven at bake mode for about 12-13 min.
- Check at mark 10 to avoid Browning of the cookies. If done at that point then remove. The time might differ over to oven and thickness of the cookies. Anywhere between 10-13 minutes.
- Remove them from the oven and line them on the cooling rack. They are soft when warm.
- They will gradually harden while cooling down
- They can be served directly with warm hot chocolate 16. Upon cooling completely, store them in airtight cookie jar.
For Decorating the cookies
- We need royal icing /cookie icing to decorate them.
Royal icing recipe
- Whisk all the ingredients in a bowl and make it soft . Pour it in a piping bag or a Ziploc bag and seal the top. Now cut a corner a bit and use it to decorate.
- It takes about 10-12 minutes to set. You can store them in a airtight cookie jar or container.
- You can use different sprinklers to decorate and top the cookies.These cookies are delicious, decorative and attractive. They are a perfect blend of warm ginger and cinnamon and can help you to keep warm in winter.
- Regular frosting or buttercream is soft and will melt on them. Royal icing hardens on setting up.
If you like and try this recipe do write reviews in the comment section below.
You can also email me at firstname.lastname@example.org