Eggless Gingerbread Cookies

Total time1 hr 37 min

Prep time25 min

Cook time12 min

4.7

(9)

Warm spices, deep molasses, and a hint of black pepper come together in these classic cut-out cookies that smell absolutely incredible while they bake. The secret to keeping them egg-free is a simple flax egg — just ground flaxseed stirred into water and left to gel for five minutes — which binds the dough beautifully without any compromise in texture. Softened butter creamed with dark brown sugar and unsulfured molasses gives the dough that rich, old-fashioned flavor that makes gingerbread so irresistible in the first place. After a chill in the fridge, the dough rolls out smoothly and holds crisp edges through the cutter, so your shapes actually look like shapes when they come out of the oven. Baked at 350°F until just set, they firm up perfectly on the cooling rack — slightly chewy in the center, with a satisfying snap at the edge. The optional powdered sugar icing lets you go as simple or as festive as you like, and with 24 cookies in a batch, there's plenty to share — or not.

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Ingredients

24 servings

For the flax egg

1 tbsp ground flaxseed
3 tbsp water

For the dough

2 ¼ cups all-purpose flour
1 tsp baking soda
¼ tsp salt
2 tsp ground ginger
1 ½ tsp ground cinnamon
¼ tsp ground cloves
¼ tsp ground black pepper
½ cup (1 stick) unsalted butter, softened
½ cup packed dark brown sugar
⅓ cup unsulfured molasses
1 tsp vanilla extract

For the icing

1 cup powdered sugar, sifted (optional)
1 ½ tbsp milk (optional)

Instructions

1
Stir together the ground flaxseed and water in a small bowl until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
2
Whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and black pepper in a medium bowl until evenly combined.

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