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

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

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.