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Eggless Ginger Cookies

Eggless Ginger Cookies

Annette Dye

A great eggless recipe.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 447 kcal
  • 22%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 69.1g
  • 22%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 221 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Lightly grease cookie sheets.
  2. 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.
  3. Bake for 5 to 7 minutes in the preheated oven. remove from baking sheets to cool on wire racks.
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Reviews

the allrecipes staff
68
9/7/2002

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.

catesmom
35
12/6/2006

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!

Mich
29
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.