Egg-Free Gingerbread Cookies
Description
Even those with egg allergies can enjoy gingerbread cookies with this recipe that's easy enough for kids to help with.
Ingredients
•
1 stick butter, softened
•
3/4 cup white sugar
•
1/3 cup water
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1 tablespoon dark corn syrup
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1 1/2 teaspoons ground cinnamon
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1 1/2 teaspoons ground cloves
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1 1/2 teaspoons ground ginger
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2 1/2 cups all-purpose flour
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3/4 teaspoon baking soda
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1 (16 ounce) package powdered sugar
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1 stick unsalted butter, softened
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1 teaspoon vanilla extract
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1 tablespoon milk, or as needed
Directions
1
Combine butter and sugar in a bowl.
2
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.
3
Halve the dough and form into discs. Wrap discs in plastic wrap and refrigerate, 8 hours to overnight.
4
Preheat the oven to 375 degrees F (190 degrees C).
5
Let dough soften slightly. Roll it out to 1/8-inch thickness. Cut dough using gingerbread men cookie cutters. Arrange on ungreased cookie sheets.
6
Bake in the preheated oven until tops look dry, 8 to 10 minutes. Cool on wire racks.
7
Beat powdered sugar, butter, and vanilla extract together until stiff. Thin mixture out with milk. Spread frosting over cooled cookies.