Name: Eggless Gingerbread Cookies recipe by Sangeeta Chandra at BetterButter
Prep time: 120 min
Cook time: 30 min
Total time: 150 min
Yield: 10
Ingredients: Butter 100 grams; Brown sugar 0.5 cup; Honey 4 tablespoon; Curd 0.5 cup; All purpose flowers 2 cups; Baking powder 1 teaspoon; Cinnamon powder 1 teaspoon; Ginger powder 1 teaspoon; Nutmeg powder 1 teaspoon; Pepper powder 1 pinch; Icing Sugar 1 cup; Cold milk as required to make a paste; Edible food colours as per choice

ABOUT Eggless Gingerbread Cookies RECIPE

These eggless Gingerbread Cookies are perfect to be made in Winters and specially on Christmas. These are eggless and gives warmth to the body in winters. These look so beautiful in their vibrant colours that they will get finished in no time and kids and family will demand from you to make another batch soon.

Ingredients Serving: 10

Butter 100 grams
Brown sugar 0.5 cup
Honey 4 tablespoon
Curd 0.5 cup
All purpose flowers 2 cups
Baking powder 1 teaspoon
Cinnamon powder 1 teaspoon
Ginger powder 1 teaspoon
Nutmeg powder 1 teaspoon
Pepper powder 1 pinch
Icing Sugar 1 cup
Cold milk as required to make a paste
Edible food colours as per choice

Instructions

In a bowl take 100 gms of butter and 1/2 cup of brown sugar. Cream it with a mixer. Add 4 tbspn of honey to it and 1/2 cup of curd. Beat into a creamy smooth mixture. For dry ingredients, into 2 cups of all purpose flour add 1 tsp baking soda , 1tsp ginger powder, 1tsp cinnamon powder, 1tsp nutmeg powder and one pinch pepper powder. Sieve into wet mixture. Mix well and you will get a sticky dough.
Cover it with a cling wrap and keep in refrigerator for 2 hours.
After 2 hours take out dough. On a clean flat surface sprinkle dry flour and roll dough into a half inch roll. Cut shapes with the help of a cookie cutter.
Put on a baking tray lined with a parchment paper. Bake for 15 minutes at 170°C or when brown from base take out and cool on a rack. Icing of the cookies is to be done only when cool.
For icing on cookies. Take icing sugar in a bowl and add milk with teaspoons till u get a smooth thick syrup. Divide into parts. Add edible colours into them. Cover cooled cookies with this icing.

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