A great eggless recipe.

Recipe Summary

Servings:
12
Yield:
2 dozen
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C). Lightly grease cookie sheets.

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  • In a large bowl, cream together the sugar and shortening until smooth. Stir in the molasses. Combine the baking soda, ginger,cinnamon and 3 3/4 cups of the flour; blend into the molasses mixture. Add more flour if necessary to make dough stiff enough to roll out. Use remaining flour to dust rolling surface. Roll dough out to 1/4 inch thickness and cut with cookie cutters.

  • Bake for 5 to 7 minutes in the preheated oven. remove from baking sheets to cool on wire racks.

Nutrition Facts

447 calories; protein 4.3g 9% DV; carbohydrates 69.1g 22% DV; fat 17.5g 27% DV; cholesterol 0mg; sodium 220.8mg 9% DV. Full Nutrition
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Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/07/2002
We have completely rewritten this recipe for clarity and we have also added flour to it. It should work well now. We always appreciate comments about bad recipes from users so that we may correct them immediately. Read More
(71)

Most helpful critical review

Rating: 1 stars
12/23/2003
This is possibly the worst cookie recipe I've ever tried to make. I felt a strong responsiblity to review this. I followed the directions PRECISELY and what I got was a sizzling pile of smokey molasses junk in my oven that nearly ruined my pan! For the first time in my 25 years of baking I actually threw away the remainder of my batter. My house stinks and all I can say is that this is the biggest waste of ingredients because there MUST be something missing. I realize that eggless recipes don't always come out perfectly but this is ridiculous. This is awful! Read More
(25)
39 Ratings
  • 5 star values: 27
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
09/07/2002
We have completely rewritten this recipe for clarity and we have also added flour to it. It should work well now. We always appreciate comments about bad recipes from users so that we may correct them immediately. Read More
(71)
Rating: 5 stars
12/06/2006
I saw the bad reviews on this recipe and I almost didn't try it but I am so glad that I did! These gingerbread cookies taste so much like the real thing it's uncanny. My daughter has an egg allergy so anytime we can do holiday baking together it is such a treat. Thanks for submitting this great recipe! Read More
(36)
Rating: 5 stars
10/11/2007
This is a great eggless cookie. I didn't even bother to roll them out. Just used a small ice cream scoop rolled them in additional white sugar and pushed them down with the bottom of a glass. Mmmmm. Read More
(32)
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Rating: 1 stars
12/23/2003
This is possibly the worst cookie recipe I've ever tried to make. I felt a strong responsiblity to review this. I followed the directions PRECISELY and what I got was a sizzling pile of smokey molasses junk in my oven that nearly ruined my pan! For the first time in my 25 years of baking I actually threw away the remainder of my batter. My house stinks and all I can say is that this is the biggest waste of ingredients because there MUST be something missing. I realize that eggless recipes don't always come out perfectly but this is ridiculous. This is awful! Read More
(25)
Rating: 5 stars
12/17/2010
Made these tonight for a function where a child is allergic to milk and eggs and they came out GREAT! We used cookie cutters and followed the recipe to a T and they taste wonderful. Will be using this recipe again and again! Read More
(22)
Rating: 5 stars
12/10/2006
The revised recipe with flour works great! just let dough chill in the refridgerator for half hour before you roll out and cut into shapes! Read More
(20)
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Rating: 5 stars
01/20/2008
These are actually very good. I followed the recipe with the exception of the following: 1. I made half a batch 2. I used 1 cup spelt/ 1 cup white flour 3. I used becel olive oil spread instead of shortening. 4. I dropped from teaspoon and flattened as suggested by another reviewer. 5. And I added a pinch of seasalt. The result was awesome & vegan. Bonus: house smells so yummy!! Thanks! Read More
(17)
Rating: 5 stars
12/17/2002
This is really nice. My dad is a vegan and can't eat meat or dairy products. The holiday season is filled with Gingerbread recipes with milk which we can substitute with plain soymilk and eggs which we can't substitute anything for. This recipe is a lifesaver and a heartwarmer.My father loves this gingerbread recipe and asks for it specificaly every christmas. Thanks to the really fast baking and prep time the cookies are done at the longest time of 30 minutes. Thank you so much for entering this great recipe. I seriously don't know what i would do without it. This is the most thoughtful recipe I have ever seen and I thank you Annette. The first time we made these cookies was the first time my father had homemade warm and delious gingerbread cookies in a long time. Thank You So Much! Read More
(15)
Rating: 1 stars
12/23/2003
If it were possible to give this recipe a negative star rating I would. Two minutes into the oven and my house was filled with smoke. I almost had to throw away my pan. I followed the directions exactly. Maybe there are some ingredients missing or the measurements are way off. These are horrible... Read More
(15)
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