Name: Egg-Free Gingerbread Cookies
Prep time: 40 min
Cook time: 40 min
Yield: 48
Ingredients: Butter, softened - 1 stick; White sugar - ¾ cup; Water - ⅓ cup; Dark corn syrup - 1 tablespoon; Ground cinnamon - 1 ½ teaspoons; Ground cloves - 1 ½ teaspoons; Ground ginger - 1 ½ teaspoons; All-purpose flour - 2 ½ cups; Baking soda - ¾ teaspoon; Powdered sugar - 1 (16 ounce) package; Unsalted butter, softened - 1 stick; Vanilla extract - 1 teaspoon; Milk, or as needed - 1 tablespoon

Ingredients for - Egg-Free Gingerbread Cookies

1. Butter, softened 1 stick

2. White sugar ¾ cup

3. Water ⅓ cup

4. Dark corn syrup 1 tablespoon

5. Ground cinnamon 1 ½ teaspoons

6. Ground cloves 1 ½ teaspoons

7. Ground ginger 1 ½ teaspoons

8. All-purpose flour 2 ½ cups

9. Baking soda ¾ teaspoon

10. Powdered sugar 1 (16 ounce) package

11. Unsalted butter, softened 1 stick

12. Vanilla extract 1 teaspoon

13. Milk, or as needed 1 tablespoon

How to cook deliciously - Egg-Free Gingerbread Cookies

1 . Stage

Combine butter and sugar in a bowl.

2 . Stage

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.

3 . Stage

Halve the dough and form into discs. Wrap discs in plastic wrap and refrigerate, 8 hours to overnight.

4 . Stage

Preheat the oven to 375 degrees F (190 degrees C).

5 . Stage

Let dough soften slightly. Roll it out to 1/8-inch thickness. Cut dough using gingerbread men cookie cutters. Arrange on ungreased cookie sheets.

6 . Stage

Bake in the preheated oven until tops look dry, 8 to 10 minutes. Cool on wire racks.

7 . Stage

Beat powdered sugar, butter, and vanilla extract together until stiff. Thin mixture out with milk. Spread frosting over cooled cookies.