Eggless Gingerbread Men Cookies Food

EGGLESS GINGERBREAD COOKIES | HOMEMADE GINGERBREAD MEN COOKIES

Steps:

• In a mixer bowl, add butter and sugar. Beat it for 2-3 mins until it is creamy. I used my Kitchen-aid stand mixer and ran it on the lowest powder until the mixture was creamy for 2 mins.
• Add 2 tbsp honey followed by vanilla essence. Whisk again for a minute.
• Meanwhile, add all the dry ingredients - all purpose flour, baking powder, salt, cinnamon powder, dry ginger powder, nutmeg and clove powders.
• Mix the ingredients well. If required, sieve once.
• Add the dry ingredients to the mixing bowl in batches and whisk again for a minute.
• When the mixture looks crumbly, add 1 tbsp of milk and whisk again for a minute until the dough comes together.
• Invert the dough onto kitchen counter, bring it together and wrap it tightly in a cling wrap. Refrigerate for minimum one hour.
• Now make two equal partitions of the dough and roll one part between parchment sheets until it is half a centimeter thick. For soft, chewy cookies, roll it thicker. Place the other half of the dough back in the fridge until needed.
• Cut the rolled dough using the gingerbread man cookie cutter or a simple star or round cookie cutter.
• Ensure there is minimal wastage when cutting the cookies. Preheat the oven at 180°C for 10 mins.
• Carefully remove the cut cookies and place them on a lined baking tray with 2 inches between each cookie. If the dough is very soft, place the tray in the fridge for 5-10 mins before baking.
• Bake the cookies at 180°C for 8 mins on toast mode (both filaments on) and another 2-3 mins on bake mode (only bottom filament for even baking and even coloring.
• The cookies feel soft just out of the oven. Wait for a couple of minutes and gently transfer them to a wire rack to cool them down completely. They would crisp up on cooling down.
• Repeat this process with rest of the dough. Meanwhile, prepare the icing by mixing icing sugar with milk or water.
• The icing should be freely flowing. Pour it into a piping bag or simply a plastic bag, cut a small opening at the end.
• Pipe out the designs on completely cooled down cookies. The icing dries out almost in 5 mins. If using sprinkles or sugar stamps, don't wait until the icing is dry.
• Store the cookies in an airtight container, these stay good for upto a week.

GINGERBREAD MEN COOKIES

Steps:

• Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla;mix well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
• Preheat oven to 350 degrees F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.
• Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies as desired. Store cookies in airtight container up to5 days.

EGGLESS GINGERBREAD MEN COOKIES RECIPE

Steps:

• Take all purpose flour, ground cinnamon, ground ginger, ground cloves, grated nutmeg, salt and baking powder in a bowl. Whisk it well so everything is incorporated well. Keep it aside.
• In another large bowl, take softened butter, oil and light brown sugar. Beat it well using wire whisk by hand till it is light and fluffy.
• Now add molasses. Again beat it till it is mixed.
• Now add the flour mixture. Start beating again till it is well combined. Half way through I switched to spatula. The dough is very crumbly.
• Now line a surface with plastic wrap. Dump all the dough on the wrap.
• This dough is slightly sticky, so I have not used my bare hands. with the help of plastic wrap, bring the dough together.
• Make flat square or round. Wrap it well. Chill in the fridge until firm (keep in the refrigerator for 2 hours or overnight. Or freeze it for 20-30 minutes for quick chilling).
• Now the dough is hard and chilled well. Remove it and let it stand for 5 minutes, so it softens slightly.
• While the dough is softening line a baking sheet using parchment paper and keep it aside.
• Now take two pieces of parchment paper. Line one on the work surface, put the dough on it and cover with second paper.
• Start rolling it to a thickness of about ¼ inch.
• As you roll, dough starts to soften more and starts to get sticky. So once it is rolled out, take it carefully and put on the cookie sheet and chill it again till it is firm. (I have kept in freezer for 15 minutes.)
• Once chilled, now peel the top parchment paper.
• Cut out the cookies using the gingerbread man cookie cutter.
• Use the flat spatula to lift the cookies and arrange them on prepared cookie sheet about 1 inch apart.
• Now you will have scrapes. Gather everything and make the smooth ball. Again same as above use the parchment paper and roll out the dough to a thickness of ¼ inch. Cut out using the cookie cutter. again chill in the fridge or freezer.
• Now turn the oven on and preheat at 350 degrees F or 180 degrees C for at least 10 minutes.
• Now the cutout cookies are chilled. Bake into preheated oven for about 7-10 minutes(depending on the size of your cookies). For me, girl took 10 minutes. While boy took 8 minutes baking time.
• Let them cool on cookie sheet for about 5 minutes.
• Then transfer them on wire rack to cool completely.

MOLASSES CUT-OUT COOKIES FOR GINGERBREAD MEN

Steps:

• Mix sugar and shortening together until light and fluffy.
• Add molasses and beat until it is incorporated Add hot water and stir well.
• Sift dry ingredients into mixture a cup at a time and stir until mixed well Chill for at least 2 hours.
• Roll out a small amount, cut out a cookie round and test by cooking in a preheated 375F oven.
• If cookies are spreading out too much, add and knead in a bit more flour.
• Roll out dough a quarter at a time, keeping the rest chilled.
• This makes handling the dough easier.
• Roll out (using an equal mixture of confectioners sugar and flour) and cut into gingerbread men shapes.
• Bake in a preheated 375F oven for about 12 minutes.

GINGERBREAD MAN

Steps:

• Heat oven to 200C/180C fan/gas 6. Line 2 baking sheets with baking parchment. Melt butter, sugar and syrup in a pan. Mix flour, soda, spices and a pinch of salt in a bowl. Stir in the butter mix and chopped ginger to make a stiff-ish dough.
• Wait until cool enough to handle, then roll out dough to about 5mm thick. Stamp out gingerbread men, re-rolling and pressing the trimmings back together and rolling again. Lift onto baking sheets. Bake for 12 mins until golden. Cool 10 mins on the sheets, then lift onto cooling racks.
• To decorate, mix icing sugar with a few drops of water until thick and smooth. Halve then slice cherries thinly to make smiles, and cut ginger into small squares. Spoon icing into a food bag, snip off the tiniest bit from one corner, then squeeze eyes and buttons, and a tiny smile onto 1 man at a time. Stick on a cherry smile and ginger buttons. Repeat; leave to set. Will keep up to 1 week in an airtight tin.

EGGLESS GINGERBREAD

Steps:

• Line 2 (8x12) cookie sheets with parchment paper and grease well. Preheat oven to 325°F.
• In a large bowl SIFT together flour, baking powder, soda, salt and spices. Add raisins; set to side.
• Cream butter, add sugar and mix well; add molasses then boiling water.
• Combine dry and liquid ingredients and beat well. Pour into prepared pans and bake 40-50 min's. (prep time is estimate).
• *My Note: when cooled you can top slices with whip cream or ice cream OR, you can create a layered dessert or sandwich type dessert. Have fun with it!

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.

GINGERBREAD COOKIES

Steps:

• In a small saucepan, combine brown sugar, molasses and shortening. Place over medium-low heat and stir just until mixture is melted and smooth. Remove from heat and mix in baking soda and 1/4 cup cold water. Set aside and allow to cool to room temperature.
• Add egg, salt, baking powder, ginger, cinnamon and cloves; stir to mix well. Add 4 cups flour and mix well, adding up to 1/2 cup more if dough seems sticky. Shape into a ball, cover and refrigerate for at least 2 hours, up to 24 hours.
• Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside. On a lightly floured surface, roll out dough to 1/4-inch thickness, and cut into gingerbread boy shapes with a 5-inch-long cookie cutter. Arrange on baking sheets 1 1/2 inches apart, and bake until risen and no longer shiny, about 10 minutes. Remove from heat and allow cookies to cool. If desired, decorate with royal icing and cinnamon candies. Store in an airtight container.

GINGERBREAD MEN

Steps:

• Heat oven to 190C/170C fan/gas 5 and line a baking tray with baking parchment. Sieve the flour, salt, bicarb, ginger and cinnamon into a large bowl. Heat the butter, sugar and syrup until dissolved. Leave the sugar mixture to cool slightly, then mix into the dry ingredients to form a dough. Chill the dough in the fridge for 30 mins.
• On a surface lightly dusted with flour, roll out the dough to a ¼-inch thickness. Stamp out the gingerbread men shapes with a cutter, then re-roll any off-cuts and repeat. Place your gingerbread shapes on the lined trays, allowing space for them to spread. Cook for 10-15 mins, then remove from the oven and leave to cool.