Eggless Ginger Cookies

5 from 1 vote

This easy, soft ginger cookie recipe without eggs will be a sure hit with it's perfect taste, flavor and texture. You can try replacing half of the all-purpose flour with whole wheat flour for more robust flavor.

Prep Time50

Cook Time11

Cooling Time10

Total Time1 11

Method: Baking

Course: Cookies

Servings: 25 Cookies

Ingredients

¾ cup butter softened
1 cup granulated sugar
1 count flax egg
¼ cup molasses
2 and ¼ cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
1 teaspoon sugar additional (or as needed)

Instructions

In a very small bowl, whisk together a tablespoon of flaxseed meal and 3 tablespoons water to make flax egg and set aside.
In a large bowl, cream butter and sugar until light and fluffy.
Stir in the flax egg and molasses; beat well.
To the wet mix add the flour, ginger, baking soda, cinnamon, cloves and salt and mix well.
If you feel that the dough is sticky (mine was a bit sticky), put it in an airtight container and refrigerate the dough for about 30 minutes.
When you are ready to roll out the dough, preheat the oven at 350F/180C for 15 minutes.
Meanwhile take about a tablespoonful of dough, roll it in the palm of your hands and then roll in sugar.
Place about 1.5 inches apart on ungreased baking sheets. Bake at 350° until lightly browned, 10-12 minutes. Remove to wire racks to cool. Once the cookies are completely cooled, store it at room temperature in airtight container.

Notes

As always test bake at least 2 cookies to see how it spreads so that you can adjust accordingly for the remaining of the dough. The cookies spread beautifully, so I didn't have to flatten the dough even a little bit and also knew that it needed a gap of about 1.5 inches at least to avoid sticking to each other.

Nutrition