I feel like I’m lobbying for a job on the Molasses Promotions Board, but gingerbread isn’t just for Christmas — at least not in our house.

Except it travels incognito, because Big Guy would immediately be suspicious of anything with the word “ginger” in its name. He declared his disinterest last fall after sniffing the bottle as I made pumpkin pie. I’ve slipped the spice in on the sly since.

That’s how gingerbread cookies became “bear cookies” around here — in honor of our favorite non-holiday cutter.

The recipe is adapted from the one on the Grandma’s Molasses jar. In addition to using egg replacer, I use half graham flour. I’m sure the recipe would perform just as well with all white flour.

Both the cookies and the dough freeze well, so I always double the recipe.

• 10 tbl butter
• 1/2 c. sugar
• 1/2 c. molasses
• 1 tbl egg replacer beaten with 2 tbl warm water, then cooled. This recipe was tested with both Bob’s Red Mill and Ener-G. Use 1/2 tbl. replacer if you use Ener-G egg.
• 1 c. graham flour
• 1 c. white flour
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1 tsp. ginger
• 1 tsp. cinnamon
• 1/8 tsp. cloves

Beat butter with sugar and molasses. Mix in egg replacer. Add dry ingredients. Chill one hour in freezer or two hours in refrigerator. Roll dough to 1/4 inch thick. Cut with cookie cutter, place on greased baking sheet. Bake 8 to 10 minutes at 350 degrees.

More egg-free cookies

Copyright 2008 Debra Legg. All rights reserved.

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