Eggless Christmas Gingerbread Man Cookies Recipes
I wanted to make gingerbread man cookies for long time but it was not happening, this time I got very good excuse to bake these & sent these cookies along with other goodies to India for DH nibbling, they are happy, am happy and that’s makes one big happy family ;)
Gingerbread man cookies are epitome of Christmas baking and it does looks very festive.n If you are thinking baking ginger man cookies are difficult tasks then leave your worries behind it actually very easy and quick, I only find the icing part time consuming but that because my patience level was running out that day due to baking so much. I like to make all cookies eggless and there’s no difference in this recipe too, it still makes a soft, crunchy and tasty cookie without egg. Try this and wow your family & friend this festive season. Check out other cookies recipes here.
Ingredients: [Makes 25-28 Cookies]
Plain Flour – 3 Cups
Cinnamon Powder – 1 tsp
Ginger Powder – 2 tsp
All Spice Powder – 1/2 tsp [or cloves powder 1/2 tsp]
Nutmeg Powder – 1/2 tsp
Salt – 1/2 tsp
Baking Soda – 3/4 tsp
Dark Brown Sugar – 3/4 Cup
Soften Butter – 3/4 Cup
Molasses – 3/4 Cup [or honey or maple syrup 3/4 cup]
Milk – 2 tbsp
For Royal Icing
Icing Sugar – 1 Cup
Corn Flour – 1 1/2 tsp
Lemon Juice/Vinegar – 1 tsp
Milk – 2-3 tsp
Food Color [optional]
1. Sieve together plain flour, cinnamon, ginger, all spice, nutmeg, salt and baking soda, keep aside.
2. In a bowl take butter, sugar & milk and beat until smooth.
3. Add molasses and mix well. I used maple syrup.
4. Mix flour in batches and mix until smooth dough is formed.
5. Pinch a big lemon size bowl and roll into 1/8 inch thick on parchment sheet. Use ginger man cookie cutter or any other cookie cutter of your choice and cut, gently lift cookie. Collect scraps, add little more dough and repeat rolling, cutting until all dough is used. I also used star shape cookie cutter.
~ If you are unable to lift cookie or dough as it’s soft add little flour and mix well. If dough is hard then add 1 tbsp of milk to soften, adjust until you can roll dough, cut and lift pieces.
~ After doing above step if you think dough is still soft, wrap it in a cling and keep in fridge for 15 minutes or more if you have time. You can keep dough over night too in fridge.
6. Preheat oven at 350F and line baking tray with parchment sheet.
7. Place cookie in tray and bake for 8 to 12 minutes depending on the size of cookie or until they are slightly darken, keep eye after 8-9 minutes. Don’t over bake cookie. During my 1st batch of baking I was busy rolling next batch and few of cookies were over baked. So do keep a eye after 9 minutes.
8. Once cookies are baked, cool on a wire lack completely before doing icing.
For Royal Icing
9. In a bowl take 1/2 cup icing sugar, corn flour, lemon juice and beat until smooth.
10. Add remaining 1/2 cup icing sugar and beat again to mix well.
11. Divide icing into 3 portions (or as many you want), in one portion mix green and another mix red color (or any color of your choice), mix well & fill icing in piping bags.
12. Decorate cookies as your desire or simply just make dotted lines or outer line. Add sprinkles if you wish.
~ The truth is this requires lot of patience's at least for me, so if you have give this decoration tasks to your kid, they will not only enjoy this process but also will love the fact that it’s done by them and it saves your time, win-win situation for all I say.
13. Let icing get dry completely and enjoy.
Have a nice day ~~