Eggless Gingerbread cookies

• Vegetarian

• Produce

  • 1 powder tbsp Ginger, Dry

• Condiments

  • 3/4 cup Dates syrup

• Baking & Spices

  • 2 1/2 cup All-purpose flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 cup Brown sugar
  • 1/2 powder tsp Cinnamon
  • 1/4 tsp Cloves powder
  • 1/2 powder tsp Nutmeg

• Drinks

  • 1/2 powder tsp Instant coffee

• Dairy

  • 1 Butter, unsalted

• Liquids

  • 1 Water *optional

Found on revisfoodography.com

Description

Ingredients

• Unsalted butter (Dairy/Non-Dairy) - 1 stick / 112gms / ½ Cup (softened, at room temperature)
• Brown sugar - ½ Cup
• Dates syrup - ¾ Cup
• All purpose flour - 2 ½ Cup
• Dry ginger powder - 1 Tbsp
• Cinnamon powder - ½ tsp
• Nutmeg powder - ½ tsp
• Instant Coffee powder - ½ tsp
• Cloves powder - ¼ tsp
• Baking powder - 1 tsp
• Baking Soda - 1 tsp
• Water - Optional

Directions

• First sieve all the above listed powders (dry ingredients) together in a bowl.  Take a mixing bowl, add softened butter (room temperature butter), dates syrup, brown sugar and mix them till fluffy. I used a hand mixer.  Now add the dry ingredients to the wet mixture in batches and mix nicely. Mix until they feel like little crumbs. Now gather the mixture in your hands and knead them together to form a ball. If the mixture is too dry and unable to form a ball, then add 2-3 Tbsp of water and mix to make a smooth ball. Cover it with plastic wrap and let it rest in refrigerator for an hour.  After 1 hr, remove the ball from the fridge and roll it out to ¼ inch thick using rolling pins. For convenience, you can make multiple small balls and roll them. Cut them into desired shapes using a cookie cutter.  Line the sheet pan with butter paper or grease with butter and then place the cookies with 1/2 inch gap in between them. Bake them in a pre-heated oven at 350 F for 10-12 mins (depends on the size of your cookies). Check at regular intervals.  Remove and let them get cooled in cooling rack. Cookies will become firm only after cooling. Once they are cooled, you can start your icing. Since I did not have time, I used store bought icing.  Store in air tight container and enjoy.