Eggless Ginger Cookies21 Reviews
“A great eggless recipe.” - by Annette Dye
Original recipe yields 2 dozen
- Preheat oven to 425 degrees F (220 degrees C). Lightly grease cookie sheets.
- 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.
Amount Per Serving (12 total)
- 447 cal
- 17.5 g
- 69.1 g
Based on a 2,000 calorie diet
Reviews (21)Rate This Recipe
"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..." See more immediately."
"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..." See more, so anytime we can do holiday baking together it is such a treat. Thanks for submitting this great recipe!"
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