Here is a recipe for soft Gingerbread Cookies from Simply Delish!
Soft Egg Free Gingerbread Cookies
These delicious Egg Free Gingerbread Cookies (or Gingersnap Cookies!) are soft, chewy, and perfectly spiced, but not overly spicy. The ginger and cinnamon spiced dough comes together easily with minimal ingredients, and are naturally egg free, with no special egg substitutes. Press the dough in sugar or sprinkles, and you’re ready to bake!Author: Safely DelishIngredients
- 1 cup butter softened
- 2/3 cup brown sugar
- 2 Tbsp milk
- 6 Tbsp molasses
- 2 tsp vanilla
- 2 2/3 cups flour
- 2 tsp baking powder
- 2 1/2 tsp ground ginger
- 1 1/2 tsp cinnamon
- 1/2 tsp salt
- Preheat oven to 350F.
- In a large bowl, cream together butter and brown sugar. Add milk, molasses, and vanilla until well-combined.
- In a smaller bowl, whisk together flour, baking powder, spices, and salt. Add dry ingredients to wet ingredients and stir to combine.
- Roll into heaping tablespoon sized balls, and roll in sugar. **See notes below for shaped Gingerbread Cookies**
- Bake at 350F for 10-14 minutes. Allow to cool on the pan for about 5 minutes before carefully transferring to a wire rack to cool completely (this will allow them to set a little more).
For Cut Out Gingerbread Cookies, it’s easiest to roll out, then fully chill the dough (which doesn’t take long once it’s rolled) before cutting out your shapes. This helps the cookies stay firm and hold their shape as you place them on the pan.