Easy Gingerbread Cookies (Gluten-free, No Molasses!)
Made with warm spices these gluten-free gingerbread cookies are like a warm hug! These eggless, hassle-free cookies are made with at-home ingredients without molasses!
Can I make gingerbread cookies without eggs, and gluten?
You bet! This recipe gives you all the tips and tricks to make crispy and airy gingerbread cookies without eggs, gluten and molasses. For flour use a combination of protein, starch and fiber rich gluten-free flours like: sorghum flour, ginger millet flour and rice flour. For binding use edible gums like xanthan gum or guar gum.
How do I get the signature color of gingerbread cookies without using molasses?
While molasses gives a nice rich color to gingerbread cookies, it is not usually found in all pantries. Here are a few alternatives to use:
- Brown sugar
- Caramelized granulated white sugar
- Maple syrup
This recipe uses a combination of finger millet flour and brown sugar to get the gorgeous brown color.
How to make eggless gingerbread cookies (gluten-free and no molasses)
How to decorate gingerbread cookies?
The most classic decoration for gingerbread cookies is the use of cookie icing made with just powdered sugar, vanilla extract and corn syrup. You can also use powdered sugar dusted on the cookies for a beautiful winter wonderland look.
What ingredients do I need to make eggless gingerbread cookies?
Flour
- 1 cup Sorghum flour (jowar)
- 1/4 cup Finger millet flour (Ragi)
- 1/4 cup Rice flour
Sweetener
- 1/2 cup Brown sugar
Fat
- 1/2 cup Unsalted butter (113 grams)
Binding and Leavening agents
- 1 tsp edible gum (ground)
- 1/4 tsp salt
- 1/4 tsp baking soda
Flavors
- 1/2 tbsp ginger powder
- 1 tsp ground cinnamon
- 3/4 tsp clove powder
- 1/2 tsp nutmeg powder
Step by step process of making eggless gingerbread cookies
Preparation
- Line a baking tray with parchment paper and set aside
- Preheat the oven to 350 deg F.
- Make thin slices of ginger with a peeler and finely chop the slices.
- Microwave the butter for 5-10 seconds to make it soft.
Dry Mixture
- In a large mixing bowl sieve together, 1 cup jowar or sorghum flour, 1/4 cup finger millet flour or ragi, 1/4 cup rice flour, 1/4 tsp baking soda, and 1/4 tsp salt. Break down any lumps with a spoon and discard the impurities.
- Add the spices- 1/2 tsp nutmeg powder, 3/4 tsp clove powder , 1 tsp ground cinnamon, 1 tsp ground edible gum, and 1/2 tbsp ginger powder. Mix all the dry ingredients with a spoon.
- Add 1/2 cup brown sugar and mix well. Mix well.
- Add finely chopped ginger into the flour mixture and mix well well.
- Add 1/2 cup softened butter and mix into the flour mixture. This will take about 1-2 minutes. Add in 1 tbsp of warm water and bring the dough together. This will take about 2-3 minutes. Keep pressing the dough together to form a ball.
- Cover the dough with a plastics wrap and refrigerate for an hour or put it into the freezer for about 15 minutes.
Shaping and baking
- Take out the dough, and prepare the surface for rolling the dough. Take a small portion of the dough and make a small ball. Place the dough ball and cover it with plastic wrap, making a small rectangle. Roll the dough into about 1/8th of an inch thickness. Using a cookie mould, cut out shapes and place on the prepared baking tray.
- Continue this process for all of the dough. This recipe makes about 40 medium sized cookies. Once all the cookies are shaped, place the tray in the refrigerator for about 10 minutes.
- Bake the cookies at 350 degrees F. After about 12 minutes, rotate the baking tray to ensure they are baked uniformly. Bake for 4 more minutes and then take out the cookies.
- Place them on a wire rack to cool them completely.
Decorating the cookies
Once the cookies cool down, decorate the cookies with cookie icing or dust them with some powdered sugar. Share these cookies with your friends and family and let me know in the comments how they turned out.
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Easy Gingerbread Cookies - Eggless, Gluten-free and No Molasses!
With the holiday season just around the corner, gingerbread cookies are the perfect bake, with a texture that is crispy and airy.
Ingredients
Flour
- 1 cup Sorghum flour (jowar)
- ¼ cup Finger millet flour (Ragi)
- ¼ cup Rice flour
Sweetener
- ½ cup Brown sugar
Leavening and binding agent
- 1 tsp Edible gum
- ¼ cup salt
- ¼ cup Baking soda
Flavors
- ½ tbsp Ginger powder
- 1 tsp Cinnamon powder
- ¾ tsp Clove powder
- ½ tsp Nutmeg powder
Fat
- ½ cup Butter
Instructions
- In a large mixing bowl sieve together 1 cup jowar or sorghum flour, 1/4 cup finger millet flour or Ragi, 1/4 cup rice flour, 1/4 tsp baking soda, and 1/4 tsp salt. Break down any lumps with a spoon and discard the impurities
- Add the spices- 1/2 tsp nutmeg powder, 3/4 tsp clove powder , 1 tsp ground cinnamon, 1 tsp ground edible gum, and 1/2 tbsp ginger powder. Mix all the dry ingredients with a spoon. Add 1/2 cup brown sugar and mix well.
- Take half an inch of ginger and make thin slices with a peeler. Finely chop the slices and add into the flour mixture. Once mixed well, add 1/2 cup or 113 gms softened butter.
- Press down the butter with a spoon into the flour mixture. Mix the butter well so the whole flour is mixed with butter. Add in 1 tbsp of warm water and bring the dough together. This will take about 2-3 minutes. Keep pressing the dough together and form a ball.
- Cover with a plastic wrap and put it in the refrigerator for an hour or in the freezer for about 15-20 minutes.
- Take a small portion of the dough, and place the dough ball and cover it with plastic wrap, making a small rectangle. Roll the dough into about 1/8th of an inch thickness. Using a cookie mould, cut out shapes and place on a baking tray lined with parchment paper.
- This recipe makes about 40 medium sized cookies. Optionally, you can sprinkle crystal sugar on your cookies before baking. Place the baking tray in the refrigerator for about 10 minutes. Bake the cookies at 350 degrees F. After about 12 minutes, rotate the baking tray to ensure they are baked uniformly. Bake for 4 more minutes and then take out the cookies. The cookies have a gorgeous brown color. Let the cookies cool down completely on a wire rack before decorating them.