Eggless Gingerbreadman Cookies for Christmas Day

This is a special recipe for kids who love Gingerbreadman cookies.

Christmas Eve and Christmas Day are favorite holiday season where kids favor for animal or nature cookie shapes with colorful chocolate rice sprinkles.

Last year before Christmas Day, I had baked Lemon and Currant Low Cholesterol Cookies for my kids but they had requested for Gingerbreadman cookies this year.

Most children dislike the taste of ginger in cookies that give a pungent flavor which is not popular among kids.

So, in this Gingerbreadman recipe, I had include only 1/2 tsp ginger powder or you can also use raw chopped ginger.

Cinnamon powder should be reduced to 1 tsp instead of 2 tsp as it is under the spice category.

Kids don’t like spice ingredients in their cookies either.

Hence, either you opt the ginger and cinnamon out or reduce the amount so that your kids wouldn’t be able to “Detect” them.

In addition, you will notice that I didn’t add in any eggs into this cookie recipe either.

It will form a firm and crunchy cookie that kids loved best.

All you need is a special cookie cutter, a gingerbreadman shape or any animal or flower shaped cutter to attract your kids attention.

How to bake Gingerbreadman recipe

Ingredients:

100g butter
180g plain flour
1 tsp ground cinnamon
1/2 tsp ginger powder
2 tbsp instant oats or quick cooking oats
80g fine white sugar
1 tsp vanilla essence
Egg yolk with 2 tbsp water for glazing
Colorful chocolate rice for decoration

Method of making Gingerbreadman

Take butter out of the fridge and leave it at the room temperature for 10-15min before starting.
This will help the butter to soften and easier to work with later.
Meanwhile, take out your gingerbread cookie cutter, rolling pin and a small bowl of plain flour for dusting the flat surface for dusting.
Brush baking tray with a little butter.
Sift the plain flour and cinnamon together and stir in the oats.
Beat the butter and sugar together in a mixing bowl until creamy.
Add in vanilla essence and stir in flour mixture. (cinnamon,flour,oats)
Mix the dough well until it form a firm dough.
Shape it into a round dough, wrap it in a plastic wrap, put the dough into the frdige to chill it for 20min in order to firm it.
Work with small batch of dough at a time, roll out in a clean , dry, chopping board or flat surface, or kitchen counter.
Lightly dust with plain flour and roll out the dough into 1/2cm thickness.
Honestly, thin Gingerbreadman cookies are better because they are crispier, crunchy and crisp.
Thicker cookies are chewy, so it depends on your kids preference.
My kids prefer thin cookies, so, I rolled out the dough a few times to flatten and widen the dough.
Dip the gingerbreadman cookie cutter into plain flour so that the dough doesn’t stick to it and slip out easily when you shake them.
Use the gingerbreadman cookie cutter to stamp out the gingerbreadman cookies.
Place them onto the baking tray.
Brush the top cookies with egg yolk in order to produce the golden texture.
Sprinkle with colorful chocolate rice.
Preheat the oven to 190C or 375F for 15min
Bake Gingerbreadman cookies for 20min until golden brown.