Egg-Free Gingerbread Cookie Dough
A delightful and easy egg-free gingerbread cookie dough that captures the warmth and spice of traditional gingerbread, perfect for snacking or baking.
Ingredients
Dough Ingredients
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, softened Use high-quality butter for best flavor.
- 1/4 cup milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- a pinch salt
Instructions
Preparation
- Cream the softened butter and brown sugar together in a mixing bowl until smooth and fluffy, about 2-3 minutes.
- Incorporate milk and vanilla extract into the creamed butter and sugar, mixing until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, nutmeg, cloves, and a pinch of salt until thoroughly blended.
- Gradually add the dry ingredients to the wet mixture, stirring continuously until a smooth dough forms.
- Cover the dough with plastic wrap and chill in the refrigerator for about 30 minutes.
Serving Suggestions
- Enjoy the dough raw, or use it as a base for baking gingerbread cookies.
- Roll the dough into small balls and chill to serve as bite-sized treats, optionally dipped in melted chocolate.
- Crumble the chilled dough and fold it into ice cream for a flavorful mix-in.
- Decorate baked cookies with icing for a festive touch.
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Notes
For a vegan option, substitute butter with plant-based butter or coconut oil. This dough can last in the refrigerator for up to a week or be frozen for up to three months.