Egg-Free Gingerbread Cookies

Even those with egg allergies can enjoy gingerbread cookies with this recipe that's easy enough for kids to help with.

• Preparation Time: 40 mins
• Cooking Time: 15 mins
• Total Time: 55 mins
• Calories: 108 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 tablespoon milk, or as needed
• 1 (16 ounce) package powdered sugar
• 1 stick unsalted butter, softened
• 1 stick butter, softened
• 1 tablespoon dark corn syrup
• 2.5 cups all-purpose flour
• 0.75 teaspoon baking soda
• 0.75 cup white sugar
• 0.33333334326744 cup water
• 1.5 teaspoons ground cinnamon
• 1.5 teaspoons ground ginger
• 1.5 teaspoons ground cloves

Recipe Instructions

Step 1

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

Step 2

Combine butter and sugar in a bowl.

Step 3

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.

Step 4

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

Step 5

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

Step 6

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

Step 7

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