"Run, run, as fast as you can.
You can't catch me,
I'm the gingerbread man!"
I was feeling a bit under the weather this weekend but I managed to pull myself out of bed for a couple of hours to help "the boys" decorate the Christmas tree. We had baked some gingerbread ornaments earlier in the week so all we had to do was hang them on the tree.
I'm always on the lookout for allergen-friendly recipes, so when I found an egg-free gingerbread cookie recipe in
The Advanced Professional Pastry Chef
, I couldn't wait to try it. I converted the recipe from ounces to cups and, as usual, tweaked a few ingredients.
When it was time to decorate the cookies, normally I would use royal icing. But since it has egg whites, I had to find another way to decorate them. I decided to use
Wilton Food Writer Edible Color Markers
and
marshmallow fondant. I put the fondant eyes and mouth as soon as they came out of the oven so they would soften a little and stick to the cookies. If you want, you can also use
confetti sprinkles
or just simply use a toothpick to draw on the eyes, mouth and buttons.
If you're planning to make them into ornaments like I did, poke a hole in the cookie prior to baking. I used a medium-sized piping tip but you can also use a drinking straw or bamboo skewers - just make sure the hole is big enough to put ribbon or string through it.
Egg-Free Gingerbread House (with dairy-free alternative)To make a gingerbread house, it's best to roll the dough directly onto a cookie sheet lined with parchment paper. Roll them to about 1/4 inch thickness. Use a paring knife to cut out the templates for your house then refrigerate the dough for at least 30 minutes so it will not spread too much while baking.
Another decorating option is to use mini chocolate chips for the eyes (for an allergy-free option, I used Enjoy Life), sliced dried apricots for the mouth and dried cranberries for the buttons.
Egg-Free Gingerbread Man CookiesMakes 4 dozen cookies, 3.5 inches x 3.5 inches in sizeAllergy Note: contains dairy* and wheat (see notes for dairy-free alternatives) 2 1/2 cups flour
1 1/2 tsp. ground cloves
2 Tbsp. ground cinnamon
2 Tbsp. ground ginger
3/4 tsp. baking soda
1/2 cup butter *
3/4 cup sugar
1/4 cup milk *
4 Tbsp. corn syrup or honey
* for dairy-free alternatives: you can use Spectrum shortening in place of the butter; for the milk, you can substitutes like rice milk or soy milk, whichever suits your dietary needs.In a saucepan, cook the butter, sugar, milk and corn syrup at low heat until the butter has melted and the sugar has dissolved. Remove from heat then pour into a mixing bowl and let it cool for a few minutes. Sift together the flour, cloves, cinnamon, ginger and baking soda. Add to the butter mixture and mix until combined. Flatten the dough onto a cookie sheet lined with parchment paper. Cover with plastic wrap and refrigerate for at least 2 to 3 hours. Since the dough tends to get too soft at room temperature, take out only a portion at a time. Keep the rest of the dough in the refrigerator. Roll the dough to about 1/8 inch thickness. Cut out shapes and transfer them onto a cookie sheet lined with parchment paper. Bake at 400 degrees F for 10 minutes, or until golden brown.
Please check these Art of Dessert links for additional decorating tips and icing recipes.Egg-Free Christmas Sugar CookiesEgg-free Sugar Cookies with Egg-free Royal IcingEgg-Free Gingerbread House (with dairy-free alternative)
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