These delicious egg free Gingerbread Cookies are soft, chewy, and perfectly spiced. The egg-free ginger and cinnamon spiced dough comes together easily with minimal ingredients. This gingerbread cookie recipe was updated in December 2024 to make the dough easier to work with.
My recipe is naturally eggless, with no egg substitutes required. Roll out the dough and cut with your favorite cookie cutters, and you’re ready to bake!
This newly improved gingerbread cookie dough recipe holds its shape well for cutting shapes. If your dough becomes sticky, try rolling it out and freezing it for several minutes before cutting shapes. It takes a little longer, but results in a nicely shaped cookie that stays soft to the bite.
I love using this recipe to do egg free holiday baking and cookie decorating with my kids. They hold up well, so you can bake a day ahead of time – great for an allergy friendly cookie-decorating party!
Use safe store-bought cookie icing, or make your own simple icing. Add safe milk to powdered sugar until you get the right consistency. Add a few drops of vanilla extract for extra flavor! We make frosting, and give the kids each a small spoon for spreading, and set out some sprinkles for topping. It’s always fun to see what they come up with.
Try some of my other sweets and holiday favorites:
- Egg Free Sugar Cookies
- Confetti Mini Muffins
- Baked Vanilla Donuts (Egg, Dairy, Nut Free)
- Soft Egg Free Toffee Cookie Bars
- Gingerbread Donuts (Egg, Dairy, & Nut Free)
- Eggless Pumpkin Cheesecake
- Eggless Mini Oreo Cheesecake
- Eggless Cut Out Sugar Cookies
Egg Free Gingerbread Cut-Out Cookies (Newly Improved!)
Ingredients
- 1 cup butter room temp or softened slightly
- 2/3 cup brown sugar I like to use dark brown
- 1/3 cup molasses
- 2 tsp pure vanilla extract
- 2 1/2 cups all purpose flour
- 1 1/2 tsp baking powder
- 2 1/2 tsp ground ginger
- 1 1/2 tsp cinnamon
- 1/2 tsp salt
Instructions
- Preheat oven to 350F.
- In a large bowl, cream together butter and brown sugar. Stir in molasses and vanilla extract.
- In a smaller bowl, stir together flour, baking powder, ginger, cinnamon, and salt. Add dry ingredients to wet ingredients and stir to combine.
- Roll out dough to about 1/4" to 1/3" thickness between two sheets of parchment paper. Cut shapes out with cookie cutters, re-rolling and repeating with leftover dough. If dough becomes sticky, fully chill on a parchment-lined flat surface (such as a sheet pan) after rolling out, and before cutting into shapes. (Tip: flour cookie cutters as you go, or dust in powdered sugar for smoother cutting.)
- Bake at 350F for 8-12 minutes. Bake time will depend on cookie size and thickness.
- Allow to cool on the pan for about 5 minutes before carefully transferring to a wire rack to cool completely (note: this step is important, as it allows the cookies to set).
I needed to make egg free, nut free, dairy free cookies for my students for Christmas. I swapped lactose free milk and this recipe worked perfectly. So soft and chewy. Best gingerbread I’ve ever made. So easy too!
Thank you so much for the review! I’m glad you and your students enjoyed them!! 🙂
Just LOVE these cookies. Very delicious We chilled dough overnight and made cutout with them for my grandson who has an egg allergy. Very, very tasty!!
Thank you so much for sharing! These are a favorite for my kids around the holidays. 🙂 I’m so glad you enjoyed them!
how many cookies does one recepie make?
Hello! It depends on the size you make them, but I usually get around 24-30 cookies. I hope this helps!
thanks
Definitely the best gingerbread cookies. They taste so good and are very simple and easy to make.
Thank you so much! I’m glad you enjoyed them. 🙂
I am going to make the gingerbread men. How long can I keep them?
Hello! We keep ours around for several days (I’d say up to 4-5 days) in an airtight container. Otherwise you can freeze some (or all) of them before baking, and thaw before you’re ready to bake.
Thank you for egg free recipes that taste like regular cookies. I tried the soft sugar cookies with my grandsons who have egg and nut allergies. We rolled them out and cut them with Christmas shaped cutters. They had so much fun and then we frosted them.
Thank you so much for sharing! ❤️ I’m glad you enjoyed them with your grandsons. These are one of our favorites to cut out and decorate — in fact, we are doing that here today!