Eggless gingersnap cookies recipe

Eggless gingersnap cookies recipe – soft and chewy version of gingersnap molasses cookies made without eggs.

Eggless gingersnap cookies recipe | Soft and chewy Gingersnaps recipe

Christmas is around the corner and here I am with another cookie recipe with spices. I love the warmth of spices in the cookies or cakes.

You can find few similar recipes on the blog eggless ginger cookieseggless gingerbread men cookiesgingerbread cake

Like my all other baking recipes made without eggs, this is also eggless gingersnaps. The perfect recipe for those who are allergic to eggs or who doesn’t eat eggs for any reason.

As the name says ‘gingersnap’, it has sharp and intense flavor of spices. The amount of spices mentioned in this recipe works perfect for me. But it purely personal choice, you can decrease or increase the amount of any spices. If you don’t like particular one spice, omit it.

The texture of the cookies are soft and slightly chewy. If you bake it for little longer it will becomes crispy. Cookies stay soft on the day it is made. But they get more chewy the next day. I prefer them soft, so I always make small batches and we finish them within a day.


How to make gingersnap cookies recipe (Step by Step Photos):


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1) Line a baking sheet with parchment paper or wax paper or lightly grease it with butter. Or spray with nonstick cooking spray.

2) Take dry ingredients (all purpose flour, baking soda, baking powder, ground ginger, ground cinnamon, ground cloves, grated nutmeg and salt) in a bowl.

3) Whisk it well till everything is mixed properly.
Eggless gingersnap cookies recipe | Soft and chewy Gingersnaps recipe

4) Now take softened butter, and both sugar (white granulated sugar and light brown sugar) in a bowl.

5) Beat it till it gets light and fluffy. You can use use wire whisk and beat it by hand. Or you can use electric mixer or stand mixer.
Eggless gingersnap cookies recipe | Soft and chewy Gingersnaps recipe

6) Now add molasses.

7) Also add water.
Eggless gingersnap cookies recipe | Soft and chewy Gingersnaps recipe

8) Beat it again till well combined.

9) Now add flour mixture.
Eggless gingersnap cookies recipe | Soft and chewy Gingersnaps recipe

10) Start beating it.

11) halfway through switch to spatula, if doing this by hand.
Eggless gingersnap cookies recipe | Soft and chewy Gingersnaps recipe

12) Mix it till everything is mixed. The dough is soft and sticky, so chill in the fridge for 25-30 minutes. (if in a rush them freeze it for 15 minutes.)

13) now preheat the oven to 350 degrees F or 180 degrees C for at least 10 minutes.

14) Also take couple of tablespoons of white sugar in a plate.

15) Remove the chilled dough and start making a tablespoon size of balls.
Eggless gingersnap cookies recipe | Soft and chewy Gingersnaps recipe

16) Roll into sugar and coat all the sides.

17) Arrange them on cookie sheet few inches apart. They will spread, so make sure to keep the distance of at least 2 inches between two cookies.
Eggless gingersnap cookies recipe | Soft and chewy Gingersnaps recipe

18) Bake into preheated oven for 12-14 minutes. As you remove it from the oven, you will notice the cookies have puffed up slightly.

19) But as it cools, it will deflate and it is perfectly fine. Let the cookies cool in a sheet for 5-7 minutes.
Eggless gingersnap cookies recipe | Soft and chewy Gingersnaps recipe

Then transfer to a wire rack to cool completely or just pop one cookie in your mouth. 🙂

Serving suggestion: Enjoy it with a glass of milk. Or have it as such any time.
Notes:

  • As I have said many times in my other recipes, spices should be fresh. If not fresh then the taste of cookies will be flat.
  • Here I have use light unsulphured molasses. For more robust flavors, go ahead and use dark molasses.
  • Molasses is sticky liquid like honey. So lightly grease or spray your measuring cup before pouring in the molasses, so it does not stick to the cup.
  • There are few substitutes for molasses if it is not available where you live, but you will miss the flavor. You can use same amount of honey or maple syrup or dark corn syrup. Alternately, heat ⅓ cup of light or dark brown sugar + 1 ⅓ tablespoons of water till it is melted and heated through. Use this syrup in place of molasses.

Eggless gingersnap cookies recipe | Soft and chewy Gingersnaps recipe

Eggless gingersnap cookies recipe | Soft and chewy Gingersnaps recipe
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Eggless gingersnap cookies recipe

US measuring cups are used (1 cup = 240 ml)
Course Dessert
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Yield 15 cookies
Author Kanan

Ingredients (1 cup = 240 ml)

  • 1 cup All purpose flour (Maida)
  • ½ teaspoon Baking soda
  • ½ teaspoon Baking powder
  • ¾ teaspoon Ground ginger
  • ½ teaspoon Ground cinnamon
  • ¼ teaspoon Freshly grated nutmeg
  • ¼ teaspoon Ground cloves
  • ¼ teaspoon Salt
  • ½ stick or ¼ cup Unsalted butter softened at room temperature
  • ¼ cup White granulated sugar
  • 2 tablespoons Light brown sugar packed
  • ¼ cup Unsulphured molasses
  • ½ tablespoon Water
  • 2 tablespoons White granulated sugar to coat unbaked cookies

Instructions

Making the cookie dough:

  1. Take dry ingredients (all purpose flour, baking soda, baking powder, ground ginger, ground cinnamon, ground cloves, grated nutmeg and salt) in a bowl.
  2. Whisk it well till everything is mixed properly.
  3. Now take softened butter, and both sugar in a bowl. Beat it till it gets light and fluffy.
  4. Now add molasses and water. Beat it again till well combined.
  5. Now add flour mixture. Start beating it and halfway through switch to spatula, if doing this by hand.
  6. Mix it till everything is mixed. The dough is soft and sticky, so chill in the fridge for 25-30 minutes. (if in a rush them freeze it for 15 minutes.)

Making eggless gingersnap cookies recipe:

  1. now preheat the oven to 350 degrees F or 180 degrees C for at least 10 minutes.
  2. Line a baking sheet with parchment paper or wax paper or lightly grease it with butter. Or spray with nonstick cooking spray.
  3. Also take couple of tablespoons of white sugar in a plate.
  4. Remove the chilled dough and start making a tablespoon size of balls.
  5. Roll into sugar and coat all the sides.
  6. Arrange them on cookie sheet few inches apart. They will spread, so make sure to keep the distance of at least 2 inches between two cookies.
  7. Bake into preheated oven for 12-14 minutes. As you remove it from the oven, you will notice the cookies have puffed up slightly.
  8. But as it cools, it will deflate and it is perfectly fine.
  9. Let the cookies cool in a sheet for 5-7 minutes.
  10. Then transfer to a wire rack to cool completely

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