Egg Free Gingerbread Cookies Food

EGG-FREE GINGERBREAD COOKIES

Steps:

• Combine butter and sugar in a bowl.
• Bring water, corn syrup, cinnamon, cloves, and ginger to a boil in a saucepan. Pour over butter and sugar and beat until blended. Gradually stir in flour and baking soda until dough is smooth.
• Halve the dough and form into discs. Wrap discs in plastic wrap and refrigerate, 8 hours to overnight.
• Preheat the oven to 375 degrees F (190 degrees C).
• Let dough soften slightly. Roll it out to 1/8-inch thickness. Cut dough using gingerbread men cookie cutters. Arrange on ungreased cookie sheets.
• Bake in the preheated oven until tops look dry, 8 to 10 minutes. Cool on wire racks.
• Beat powdered sugar, butter, and vanilla extract together until stiff. Thin mixture out with milk. Spread frosting over cooled cookies.

SOFT EGG FREE GINGERBREAD COOKIES

Steps:

• Preheat oven to 350F.
• In a large bowl, cream together butter and brown sugar. Add milk, molasses, and vanilla until well-combined.
• In a smaller bowl, whisk together flour, baking powder, spices, and salt. Add dry ingredients to wet ingredients and stir to combine.
• Roll into heaping tablespoon sized balls, roll in sugar, and press down with hand or bottom of glass to slightly flatten. **See notes below for shaped Gingerbread Cookie instructions and tips!**
• Bake at 350F for 8-12 minutes. Bake time will depend on cookie size and thickness. Allow to cool on the pan for at least 5 minutes before carefully transferring to a wire rack to cool completely (this is important, and allows them to set a little more).