Egg-Free Gingerbread Cookies The Best Recipes

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Egg-Free Gingerbread Cookies

"These cookies were given to me by my best friend, whose son loves to make them as much as he loves to eat them."

Ingredients :

• 1 stick butter, softened
• 3/4 cup white sugar
• 1/3 cup water
• 1 tablespoon dark corn syrup
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground cloves
• 1 1/2 teaspoons ground ginger
• 2 1/2 cups all-purpose flour
• 3/4 teaspoon baking soda
• Buttercream Frosting:
• 1 (16 ounce) package powdered sugar
• 1 stick unsalted butter, softened
• 1 teaspoon vanilla extract
• 1 tablespoon milk, or as needed

Instructions :

Prep : 40M	Cook : 48M	Ready in : 8H55M

• Combine butter and sugar in a bowl.
• 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.
• Halve the dough and form into discs. Wrap discs in plastic wrap and refrigerate, 8 hours to overnight.
• Preheat the oven to 375 degrees F (190 degrees C).
• Let dough soften slightly. Roll it out to 1/8-inch thickness. Cut dough using gingerbread men cookie cutters. Arrange on ungreased cookie sheets.
• Bake in the preheated oven until tops look dry, 8 to 10 minutes. Cool on wire racks.
• Beat powdered sugar, butter, and vanilla extract together until stiff. Thin mixture out with milk. Spread frosting over cooled cookies.

Notes :

• You can freeze the dough once it's wrapped in plastic.
• Keep frosting covered with a damp paper towel while it is out on the counter. You can also keep it soft by placing it over a small bowl of steaming water.

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