Egg-Free Gingerbread Cookie Dough
A delightful and easy-to-make gingerbread cookie dough that is egg-free, perfect for the holiday season and caters to those with dietary restrictions.
Ingredients
Main Ingredients
- 1 cup all-purpose flour The base of your cookie dough, providing the necessary structure.
- 1/2 cup brown sugar Adds depth and a hint of molasses flavor.
- 1/4 cup unsalted butter, softened Helps bind the dough and gives it richness.
- 1/4 cup milk (dairy or non-dairy) Provides moisture and helps bring the dough together.
- 1 teaspoon vanilla extract Enhances the flavor with its sweet aroma.
- 1 teaspoon baking soda Acts as a leavening agent.
- 1 teaspoon ground ginger The star spice that defines gingerbread.
- 1 teaspoon ground cinnamon Adds warm spiciness.
- 1/2 teaspoon ground nutmeg Provides a slightly sweet and nutty flavor.
- 1/4 teaspoon ground cloves Infuses a warm and aromatic note.
- 1 pinch salt Balances the sweetness and enhances flavors.
Instructions
Preparation
- In a mixing bowl, cream together softened unsalted butter and brown sugar until smooth and fluffy.
- Add in milk and vanilla extract, mixing until combined and smooth.
- In a separate bowl, whisk together flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, ground cloves, and a pinch of salt.
- Gradually mix the dry ingredients into the wet ingredients until a smooth dough forms.
- Cover the dough with plastic wrap and chill in the refrigerator for about 30 minutes.
Baking
- Preheat your oven to 350°F (175°C).
- Scoop the dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are golden; cool before serving.
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Notes
Chill the dough to enhance flavor and make handling easier. Adjust spice levels to taste.