Eggless Gingerbread Cookies Recipe (2024)

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Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions(scroll down).

• Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour. Be sure to measure accurately; a kitchen scale is the best way to measure your ingredients, in my opinion.
• Baking powder and baking soda: Make sure they’re not expired or too old. To avoid a chemical aftertaste, make sure your baking powder is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
• Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
• Spices: You will need ground ginger, cinnamon, cloves, allspice, and nutmeg. You can also use a gingerbread spice blend if available.
• Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
• Brown sugar: Light or dark will work for this recipe.
• Evaporated Milk: Evaporated milk serves as a binding agent, helping to hold the ingredients together and creating a cohesive dough. It can contribute to the flavor profile of the cookies, providing a slightly caramelized taste due to the concentration of milk solids during evaporation. Make sure to use the full-fat version. Check out my How to Make Evaporated Milk post.
• Molasses: This is an essential gingerbread ingredient! It adds color, flavor, and moisture.I use and recommend unsulphured molasses. The blackstrap molasses will make the cookies bitter.
• Vanilla extract: Reach for pure vanilla instead of imitation for optimal flavor. Even better, tryhomemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring.

How To Make Gingerbread Cookies Without Eggs

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions(scroll down).

Step 1 – Make The Dough

This dough is very straightforward to make! Just mix the dry ingredients together in a bowl. Next, beat the butter and sugar and add the other wet ingredients. Then add the dry ingredients and mix until just combined.

Step 2 – Chill The Dough

The dough is sticky once it’s all beaten together in your mixing bowl; therefore, it must be chilled for at least 30 minutes.

Pro Tip: This dough will be VERY sticky once you’ve mixed it all together–this is normal! To make it more manageable, chill it for at least 30 minutes or for up to 4 days.

Step 3 – Roll Out And Cut

After chilling the dough, roll it out until about 1/4-inch thick. It’s okay to flour your hands, rolling pin, and work surface, if you see that the dough is still a bit sticky. The flour spots on top of your shaped cookie dough will bake off.

Pro Tip: Make the icing in advance. Store it in an airtight container with a piece of plastic wrap against the surface.

Storing & Freezing Instructions

STORE:Cookies stay fresh for up to 7 days if stored covered at room temperature.

FREEZE:Unbaked cookie dough can be made ahead and frozen for up to 2 months. Thaw overnight in the refrigerator, then roll out, cut, and bake as instructed. Baked cookies can be frozen for up to 2 months.

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Eggless Baking Frequently Asked Questions

You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions abouteggless baking.