Ginger bread Cookies (Eggless & Whole Wheat Flour). This Eggless Gingerbread cookies are my kid's favorites. In fact, I was a little surprised to see how they liked these cookies that have lots of warm spices. I made more batches of gingerbread cookies that any other kind this year. In a large mixing bowl, beat butter and sugar with an electric mixer until combined. Beat again to form a creamy mixture.

Add the baking powder, baking soda, dried ginger powder, cinnamon powder, cloves powder and nutmeg powder and mix well using a whisk. Traditionally, gingerbread cookies are decorated using royal icing which is nothing but whipped egg whites and icing sugar. As these are eggless gingerbread cookies, I chose not to use eggs for the icing and instead made a quick glaze using milk and icing sugar, similar to the one I made for my Eggless Cinnamon Rolls. You can have Ginger bread Cookies (Eggless & Whole Wheat Flour) using 11 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Ginger bread Cookies (Eggless & Whole Wheat Flour)

You need 3/4 cup of powdered Jaggery.
Prepare 1/2 cup of Hot Water to dissolve the Jaggery.
It's 1/2 cup of Ghee.
You need 2 cups of Whole Wheat Flour.
Prepare 2 tsp of Dry Ginger Powder (or fresh Ginger Paste).
You need 1/2 tsp of Cinnamon powder.
Prepare 1/4 tsp of Nutmeg Powder.
It's 1/4 tsp of Homemade Tea Spice powder(Cardamom, Cloves etc) Optional.
It's 1/2 tsp of Baking Soda.
Prepare 1/4 tsp of Salt.
You need 1/4 cup of Hot Water.

There are many ways to decorate a gingerbread man, but I stuck to the easiest. In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Eggless gingerbread cookies are spiced, soft and firm cookies made with whole wheat flour, ginger powder, spices and kakvi (a molasses like syrup made from sugar cane juice). Can also be made with molasses or jaggery.

Ginger bread Cookies (Eggless & Whole Wheat Flour) instructions

Mix powdered Jaggery in hot water till the Jaggery melts. Strain the syrup to remove impurities. Then beat it with ghee in a blender to a smooth mixture..
In a bowl, sift whole wheat flour, baking soda, salt, ginger powder, cinnamon powder and nutmeg powder. Also I added (completely optional) 1/4 tsp Homemade Tea Masala powder (which already has Cardamom, Cloves, Black Pepper, Cinnamon, Nutmeg & Javitri).
Now add jaggery+ghee mixture to dry ingredients. Gently mix..
Then add 1/4 cup hot water. Mix everything together to form a dough. Do not knead..
If the mixture is loose or sticky, then add more flour & mix. Cover and keep the dough in the freezer for 30 mins..
Take out dough. If it looks dry and crumbly, then add 1-2 tsp of hot water again & mix well. It should be a smooth dough..
Now pinch a big ball to roll out and cut cookies into your desired shape or simply pinch small balls and press it to flatten them, mark with fork and sprinkle some sugar granules(optional)..
Place the cookies with an inch space between them on a greased baking tray. Preheat oven at 180°C before you begin to bake the cookies..
Bake the cookies at 180°C for 20 minutes or till the cookies appear light golden. I baked in 3 batches by keeping others cookies in fridge..
Once cooled, store them in an airtight jar..

In a large bowl SIFT together flour, baking powder, soda, salt and spices. Cream butter, add sugar and mix well; add molasses then boiling water. Combine dry and liquid ingredients and beat well. In a large bowl, cream together the sugar and shortening until smooth. These eggless ginger cookies are soft and slightly chewy on the day it's made.