Cookie of the day! Gingerbread! 

I have been hunting for a gingerbread cookie recipe that didn’t call for eggs for a while now. I found one on Pinterest and loved it, changing some of the milk and spices amounts . I have made a cookie that is perfect for anyone who has a kid who love to try to eat the dough. Or even a husband who does the same thing. Like father like son right? Well, what we have here my dear friends is a colossal cookie full of gingery flavor and no EGGS. So, you little ones, if they chose to take a bite of dough you don’t have to worry as much. Great too for egg allergies. The milk can be substituted for any kind of milk. As long as it isn’t sweet. My son and I actually are lactose intolerant. And so for this recipe we used Lactaid whole milk. The cookies are perfect and I could see coconut milk and soy working with this as well.

All you need is a stand mixer, or if you are like me and do not have one a bit of elbow grease and a lot of patience.


3 cups of flour

3/4 cup of brown sugar packed

1/2 cinnamon

1/2 tsp ginger I added another 1/8 tsp. we like ginger.

1/2 tsp cloves

3/4tsp baking soda

1/2 tsp salt

1 1/2 sticks room temp unsalted butter or 12 table spoons

2 tbsp of milk

3/4 cup of molasses
In a large bowl, mix the flour ,spices,salt , and baking soda together. Using the mixer or I used a fork. Then add the butter a little at a time. Must be room temp. If too cold it won’t knead will be fine later it is just easier with a more squishy butter. Mix well and if you don’t have a stand mixer you may need to use your hands, my little one and I did. (Yeah there was a mess.) we had fun. Add the molasses slowly. Or if mixing by hand add a bit stir, add a bit stir, add the rest stir. Then add the milk. Mix well and at this point if mixing by hand you will need to use your hands as the dough gets really thick.

Take the dough out of the bowl and separate into two piles. Made two flat disks. Wrap in cling wrap or put in a ziplock bag.

I let the dough set for an hour which is the minimum. I have found that a lot of doughs need to sit a bit longer. But an hour is fine with this dough.
Once set roll out to 1/4inch thickness. Cut your cookies.And then in a preheated oven 350 degrees place cookies on a parchment lined baking sheet bake for 5 minutes or 7 depending on the thickness of the cookie. It should still be soft. These cookies are soft after baking and won’t be a great house. Soo don’t use these for gingerbread homes.


Let the cookies cool in a cooling rack before decorating. I use a painting royal icing. I tested the royal icing recipe before making a huge batch to see how it would taste. Some times they are super watery.

Royal icing for paint is easy. Take about 3 cups of confectioners sugar. A couple of tablespoons of milk, we used Lactaid. You can use soy , almond ,or coconut milk.  And. 1tsp of vanilla or almond extract. I prefer the almond.  But if using soy, use the vanilla it tastes better. Sift the sugar and then add the milk until you get the consistency you want . Separate into separate bowls for color. And paint away. Caution may stain clothes!
To see the sugar cookies click here !

To see my white chocolate chip recipe check it out here



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