Egg-Free Gingerbread Cookies

These Easy Gingerbread Cookies are our go-to holiday cookie recipe. They are SO super simple to make with the kids and they are delicious for the whole family to share. (They also happen to be free from eggs and nuts, so more kiddos can enjoy them!)



  • 1 cup white whole wheat flour (or half all-purpose and half whole-wheat flour)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon allspice
  • 1/8 teaspoon salt
  • 2 tablespoons maple syrup
  • 1 tablespoon molasses
  • 2 tablespoons milk
  • 1/4 cup unsalted butter (softened at room temperature)
  • sprinkles, sultanas, chocolate chips.


    • Place all ingredients into a bowl and use your hand to mix together to form a dough. You’ll want to be gentle but thorough to incorporate the butter into the dough. (If the dough seems a little too dry once you’ve incorporated the liquid and butter into the flour, you can add another tablespoon of milk but go easy on the liquid as more will make the dough stickier. It’s ready when it holds together when you try to form it into a ball.)
    • Make a flattened disc of dough. Optional: Wrap in plastic. Refrigerate for about 10 minutes. This will make the dough a little less sticky for rolling out, but it works okay to skip this step too if the kids don’t want to wait. 
    • Preheat the oven to 185°C and line two baking trays with baking paper.
    • Roll the dough ¼-inch thick between two pieces of baking paper or plastic wrap. (You can do it on a lightly floured surface, but I always find this easier. You’ll want to use parchment paper if you skipped chilling the dough so it doesn’t stick.)
    • Cut out the dough with a cookie cutter and transfer to the prepared baking trays. Bake for 8 to 10 minutes, until lightly browned around the edges. (Keep an eye on them after 8 minutes since the edges can brown fast. 9 minutes was perfect in my oven.)
    • Remove from the oven, let cool on the baking sheet for a minute, and transfer to a wire rack to cool completely.
    • Use a small butter knife to spread on the icing or pipe on as desired. If adding sprinkles or other decorations, add them to the iced cookies right away before it dries.



Courtesy of:

Egg-Free Gingerbread Cookies - BigToes Australia