Young chef
This may or may not be a vintage recipe, but I wanted to share all the same. There are lots of people who like gingerbread but can’t have it when made with eggs. This happens to be my mother’s gingerbread recipe and it is egg free. My 7 year old daughter made these recently with only my basic supervision. They are very easy!
Enjoy!
Gingerbread Cookies – Egg Free
1 stick unsalted butter, soft
1/2 cup brown sugar packed
1/2 cup dark molasses
3 1/2 cups flour
1 tsp baking soda
1/2 tsp ground cloves
3/4 tsp cinnamon
1 tsp ground ginger
1/2 tsp salt
1/4 cup water
Optional – shake of pepper
Blend butter & sugar until creamy. Beat in molasses. Sift flour with soda, cloves, cinnamon, ginger and salt, then add to butter mixture with 1/4 cup water. If too stiff ad a little more water.
Lightly knead dough until smooth and divide into three parts. Grease the bottom of a cookie sheet, then roll out dough to just less than 1/4″ – thinner will be too crisp. Bake at 350 for 8 – 10 minutes.
Icing
1/2 cup powdered sugar
Few drops of water
Food coloring
Combine sugar and water until it is a thick, smooth paste. Add food color as desired. Place into a plastic sandwich bag, then cut off the tip of one corner to make a pastry bag. The less you cut, the finer the tip.
All decorated, yum! Yes we used some premade icing, too. It was late. :-)
Gram's Recipe Box 
Now I want cookies! Those look very simple and easy to get to the right consistency. The smell of gingerbread is guaranteed to get anyone in a holiday mood.
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