Eggless Ginger Cookies

Eggless Ginger Cookies

24 Reviews 2 Pics
Annette Dye
Recipe by  Annette Dye

“A great eggless recipe.”

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Ingredients

Adjust Servings

Original recipe yields 2 dozen

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 (24)

Rate This Recipe
the allrecipes staff
67

the allrecipes staff

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
33

catesmom

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
27

Mich

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.

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Nutrition

Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet

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