Egg Free Gingerbread Cut-Out Cookies (Newly Improved!)
Newly updated recipe! These soft and delicious egg free, cut-out Gingerbread Cookies are easy to make and hold their shape well. The ginger and cinnamon spiced dough comes together easily with simple ingredients, and is naturally egg free, with no special egg substitutes. Perfect for decorating with the family.
Servings: 24 cookies (depending on size)
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).