Gingerbread Cookies Without Eggs

Follow our step-by-step guide on how to make Gingerbread Cookies Without Eggs.

1. Step 1

   In a mixing bowl, blend softened butter and white sugar until creamy and well combined.

2. Step 2

   In a saucepan, bring water, dark corn syrup, ground cinnamon, ground cloves, and ground ginger to a rolling boil.

3. Step 3

   Once bubbling, pour this aromatic mixture over the creamed butter and sugar, then beat until everything is harmoniously blended.

4. Step 4

   Gradually incorporate all-purpose flour and baking soda, stirring until a smooth, cohesive dough forms.

5. Step 5

   Divide the dough into two equal portions and shape each into a disc.

6. Step 6

   Wrap the discs in plastic wrap and refrigerate for at least 8 hours or overnight to allow the flavors to meld and the dough to firm up.

7. Step 7

   When you're ready to bake, preheat your oven to 375°F (190°C).

8. Step 8

   After chilling, let the dough soften slightly, then roll it out on a floured surface to about 1/8-inch thickness.

9. Step 9

   Use gingerbread men cookie cutters to create delightful shapes from the dough.

10. Step 10

    Arrange the cut-out cookies on ungreased cookie sheets, ensuring there's space between each one for even baking.

11. Step 11

    Bake in the preheated oven for 8 to 10 minutes, or until the tops appear dry and slightly firm.

12. Step 12

    Once baked, remove the cookies from the oven and let them cool on wire racks.

13. Step 13

    For the frosting, whip together powdered sugar, softened butter, and vanilla extract until the mixture is stiff.

14. Step 14

    Adjust the consistency with milk to your liking, then spread this sweet glaze over the cooled cookies, transforming them into festive treats that are sure to delight.

15. Step 15

    Enjoy the process and the delicious results!.