❤️About This Eggless Ginger Cookies Recipe
Perfect for holidays: Add these egg-free ginger cookies to your Christmas baking list and trust me they’ll become a new favorite holiday cookie. Taste: These perfectly spiced cookies have the right amount of ginger flavor (even for kids). For adults, you can add an extra punch of ginger by adding finely chopped crystalized ginger. Texture: Soft and chewy. The scent of ginger, while these ginger cookies are baking, gets you in a Christmas mood right away.
🧾 Ingredient Notes
Ground ginger: Ground spices have a fairly short shelf-life so always buy in small quantities. Make sure to store your spices in a cool, dry space and away from the heat. For my Indian people, ground ginger is the same as sonth ka powder. Nutmeg: I highly recommend buying the whole nutmeg and grating it yourself freshly as needed using a Microplane zester. Ready store-bought nutmeg powder loses its flavor so quickly. Oil: Use any flavorless oil like avocado, canola, corn, safflower, sunflower oil, etc. Molasses: Use unsulphured molasses as it has a nice flavor and is lighter in color compared to sulfured molasses. Molasses is a 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. Molasses is used in these cookies not only for flavor but also for color and moistness.
👩🍳 How To Make Eggless Ginger Cookies? (Stepwise)
Preheat the oven to 350°F (180°C) for at least 10 minutes. Line two baking sheets with parchment paper. Or prep 1 baking sheet only if you’re baking each batch separately.
- Take dry ingredients (all purpose flour, ground ginger, freshly grated nutmeg, salt and baking soda) in a bowl.
- Whisk everything until mixed and keep it aside.
- In another large bowl, add wet ingredients (oil, molasses, milk, and sugar).
- Beat it until the sugar is almost dissolved and the mixture becomes smooth.
- Add dry flour mixture to wet bowl.
- Mix it using a spatula until it comes together like a semi-firm dough.
- Take a tablespoon size of dough portion, make a smooth bowl between your palm and flatten it slightly and place it on a prepared cookie tray. Arrange all the cookie dough balls a few inches apart, so cookies have some room to expand as they bake.
- Bake in preheated oven for 12-14 minutes, until the cookies begin to slightly crack on top. (They will crack more while cooling.)
- Let the cookies cool down for 5 minutes in the pan itself then transfer them to a cooling rack.
💭 Expert Tips
If spices are not fresh then cookies will taste flat. Always use fresh spices to get nice spiced flavored cookies. If you want more ginger flavor then you can add some finely chopped candied or crystallized ginger. It gives you the extra punch of ginger flavor and some crunch too. Storage: Eggless ginger cookies stay fresh for 2-3 days at room temperature in an airtight container. Cookies turn more chewy the next day if you live in humid weather.
Did you try this eggless ginger cookies recipe? I’d love to hear about it! Leave a review in the comment section below.
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