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Egg-Free Gingerbread Cookies

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186

"These cookies were given to me by my best friend, whose son loves to make them as much as he loves to eat them."
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Ingredients

8 h 55 m servings 108
Original recipe yields 48 servings (4 dozen)

Directions

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  1. Combine butter and sugar in a bowl.
  2. Bring water, corn syrup, cinnamon, cloves, and ginger to a boil in a saucepan. Pour over butter and sugar and beat until blended. Gradually stir in flour and baking soda until dough is smooth.
  3. Halve the dough and form into discs. Wrap discs in plastic wrap and refrigerate, 8 hours to overnight.
  4. Preheat the oven to 375 degrees F (190 degrees C).
  5. Let dough soften slightly. Roll it out to 1/8-inch thickness. Cut dough using gingerbread men cookie cutters. Arrange on ungreased cookie sheets.
  6. Bake in the preheated oven until tops look dry, 8 to 10 minutes. Cool on wire racks.
  7. Beat powdered sugar, butter, and vanilla extract together until stiff. Thin mixture out with milk. Spread frosting over cooled cookies.

Footnotes

  • Cook's Notes:
  • You can freeze the dough once it's wrapped in plastic.
  • Keep frosting covered with a damp paper towel while it is out on the counter. You can also keep it soft by placing it over a small bowl of steaming water.

Nutrition Facts


Per Serving: 108 calories; 3.9 17.9 0.7 10 35 Full nutrition

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