Eggless Ginger Cookies Recipe -
Eggless Ginger Cookies Recipe

Eggless Ginger Cookies

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"A great eggless recipe."

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings


  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 More Reviews

Most Helpful Positive Review
Sep 07, 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.

Most Helpful Critical Review
Dec 23, 2003

This is possibly the worst cookie recipe I've ever tried to make. I felt a strong responsiblity to review this. I followed the directions PRECISELY, and what I got was a sizzling pile of smokey molasses junk in my oven that nearly ruined my pan! For the first time in my 25 years of baking, I actually threw away the remainder of my batter. My house stinks and all I can say is that this is the biggest waste of ingredients because there MUST be something missing. I realize that eggless recipes don't always come out perfectly, but this is ridiculous. This is awful!


29 Ratings

Dec 06, 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!

Oct 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.

Dec 17, 2010

Made these tonight for a function where a child is allergic to milk and eggs and they came out GREAT! We used cookie cutters and followed the recipe to a T and they taste wonderful. Will be using this recipe again and again!

Dec 10, 2006

The revised recipe with flour works great! just let dough chill in the refridgerator for half hour before you roll out and cut into shapes!

Jan 20, 2008

These are actually very good. I followed the recipe with the exception of the following: 1. I made half a batch 2. I used 1 cup spelt/ 1 cup white flour 3. I used becel olive oil spread instead of shortening. 4. I dropped from teaspoon and flattened as suggested by another reviewer. 5. And I added a pinch of seasalt. The result was awesome & vegan. Bonus: house smells so yummy!! Thanks!

Dec 23, 2003

If it were possible to give this recipe a negative star rating, I would. Two minutes into the oven and my house was filled with smoke. I almost had to throw away my pan. I followed the directions exactly. Maybe there are some ingredients missing or the measurements are way off. These are horrible...


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  • Calories
  • 447 kcal
  • 22%
  • Carbohydrates
  • 69.1 g
  • 22%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 17.5 g
  • 27%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 221 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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