Christmas special perfectly spiced eggless cookies using wheat flour which are soft in the centers, crisp on the edges
Recently in my previous post, I have shared a Swedish Christmas special baked dish as Saffron Sweet bun aka Lussebulle / Lussekatt. Those are completely vegan buns that are flavored with saffrons and dotted with raisins with the reversed 'S' shape. One can try also these :
- Vegan Christmas Fruit Bundt Cake - a perfect instant (no prior soaking of fruits) and non-alcoholic wheat flour cake.
- Fruit & Nut Shortbread Cookies - a nutty flavor of traditional Scottish baked goodies for Christmas gifting.
- Tomato & Mixed Herb Focaccia Bread
- Christmas Fruit Cookies (Vegan version) - egg-free, butter-free, and all-purpose flour-free cookies.
- Eggless Christmas Tree Chocolate Cookies - so cute Christmas tree-shaped layered cookies.
- Brigadeiros (Brazilian Truffles) - gluten-free & egg-free chocolate truffles
: Recipe Card :
Gingerbread Cookies (Egg free, APF free, Molasses free)

prep time: 10 Mcook time: 10 Mtotal time: 20 M
Christmas special perfectly spiced eggless cookies using wheat flour which are soft in the centers, crisp on the edges
ingredients:
- Wheat flour 1 cup + 3 tbsp
- Brown Sugar 1/4 cup
- Honey 1/4 cup
- Butter 1/4 cup
- Baking Powder 1/2 tsp
- Baking Soda 1/2 tsp
- Salt 1/4 tsp
- Dry ginger Powder 1 tsp
- Cinnamon Powder 1/2 tsp
- Nutmeg Powder 1/2 tsp
instructions:
How to cook Gingerbread Cookies (Egg free, APF free, Molasses free)
- In a mixing bowl first take butter, brown sugar and mix well till a creamy smooth texture.
- Then add honey and mix again.
- Sieve wheat flour, baking soda, baking powder, dry ginger powder, cinnamon powder, nutmeg powder, salt and add to the butter-sugar mixture.
- Mix everything to get a smooth and soft (little sticky type) dough.
- Wrap the dough and keep it in the refrigerator to firm for at least 2 hours or overnight.
- Then take it out from the refrigerator and let it stand for 5 minutes at room temperature so that it softens slightly and becomes easy to roll.
- Meanwhile preheat the oven to 180 deg C.
- Divide the dough into two parts first.
- Place parchment paper on a work surface and put one part of the dough.
- Cover the dough with another parchment paper and start to roll out the dough to a thickness of about ¼ inch.
- Now peel the top parchment paper and using any cookie cutter, cut out the cookies.
- With the help of a flat spatula, transfer the cookies onto a baking tray lined with parchment paper keeping about 1-inch space in between.
- Collect all the scrapes after cutting with the cookie-cutter, shape into a dough, roll, and cut again in the above-mentioned steps.
- If the baking tray is full, then put the tray in the oven and bake for 9-10 minutes.
- Transfer to a wire rack and allow to cool.
- Similarly, make cookies from rest dough.
- After cooling to room temperature, decorate the cookies using icing if desired else store these gingerbread cookies in an air-tight container to serve later!
NOTES:
The dough will be a little sticky kind. If it is too sticky, then add a little amount of flour (add first 1 tbsp flour and more if needed). If it is too tight, then sprinkle a little amount of water at a time.
I have used honey here. One can use molasses or jaggery syrup instead of that.
Use salt if the butter used here is not a salty.
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