Eggless Molasses Cookies
These eggless molasses cookies are everything you want in a classic holiday bake – chewy, soft, and full of that deep molasses flavor with a gentle hint of ginger. They’re comforting, familiar, and perfect for anyone who needs an egg-free option without sacrificing texture.
Quick Look: Eggless Molasses Cookies
⏱ Prep time: 10 minutes
❄️ Chill time: 1 hour
🕒Bake Time 11-14 minutes
🕒 Total time: 1 hour 24 minutes
⚙️ Equipment needed: Stand mixer or hand-held mixer
💡 Top tip: Oven temperatures can vary greatly. To avoid over-baking, check the cookies at the 11-minute mark.
I made a big batch of these for a cookie swap recently, certain my kids would be excited when I pulled them out of the oven. Instead, in true kid fashion, they took one bite and decided they were firmly team chocolate chip cookie instead. Meanwhile, they were a hit amongst the adults and well loved!
This recipe is truly very simple. You cream the butter and sugar, add in wet ingredients, and then dry ingredients. Chill the dough and then bake! I recommend using Grandma’s Molasses and not Blackstrap as it has more of a mild flavor.
Note from Lexi: Why this Recipe Works
These cookies smell and taste like the holidays. Warm molasses, a little spice, and that cozy bakery aroma that fills your whole kitchen. The egg swap in this recipe is wonderfully simple. I use milk, and it works because the fat and liquid help create that rich chewy texture you want in a molasses cookie. Milk adds moisture, tenderness, and just enough richness to stand in for the binding and softening that eggs normally provide.
– Lexi with Our Slice of Home
Ingredients and substitutions
*Please see section “Allergy-friendly swaps” below if needed
How to make molasses cookies without eggs
Step one: Add dry ingredients to a medium sized bowl and whisk together. Set aside.
Step two: In a stand mixer on medium speed, cream together butter and sugar until light and fluffy.
Step three: Add in molasses, vanilla, and milk. Mix until combined. Pour in dry ingredients and mix until just combined. Cover and chill for 1 hour.
Step four: Preheat oven to 350 degrees Fahrenheit. Using a 1 tablespoon cookie scoop, portion the dough and roll each one into a ball. Roll the dough balls in sugar and place them on the baking sheet, leaving about 3 inches of space between each one.
Step five: Bake 11 to 13 minutes until the cookies look set around the outside but still soft in the middle. They will continue to firm up as they cool.
FAQ
Molasses cookies are soft, spiced cookies made with molasses, ginger, and cinnamon. They are known for their chewy texture, rich flavor, and classic holiday aroma. They are also known by other common names such as ginger molasses cookies, molasses crinkles, ginger crinkles, soft ginger cookies, spiced molasses cookies, and old-fashioned molasses cookies.
I highly recommend chilling the dough for an hour in the refrigerator to get a thicker, slightly puffier cookie.
Yes. This dough can be made ahead and stored in the refrigerator for up to 48 hours. When you’re ready to bake, let the dough sit at room temperature for a few minutes so it’s easier to scoop.
Grab an unsulfured molasses such as Grandma’s brand. I do not recommend Blackstrap brand due to the very strong and bitter taste.
These cookies use milk in place of eggs. Milk adds moisture and fat, which helps create that classic chewy texture. All of the ingredients together produce the perfect binding and lifting ingredients.
More eggless cookies
Some more show-stopping cookies, completely egg-free:
- Peppermint Chocolate Cookies without Eggs
- Cut-Out Sugar Cookies for Decorating (Eggless)
- Eggless Oatmeal Cookies
- Eggless Snickerdoodle Cookies (With Video)
- Eggless Chocolate Chip Cookies (With Video)
Equipment needed
- Stand mixer with a paddle attachment or hand mixer
- Two baking sheets. I prefer to line them with parchment paper.
How to store and reheat
Storage: Allow to cool completely and store in an airtight container on the countertop. Enjoy within the first 3 days for optimal freshness.
Freezing: You can freeze the dough for up to 3 months. I prefer to scoop out the dough, form into balls, and place them on a baking sheet. DO NOT roll in the sugar! Place the baking sheet into the freezer for one hour. Then remove the dough balls and place them in a freezer bag. When it is time to bake, roll them in sugar and bake straight from frozen, just adding a few minutes onto the bake time.
Tips for Success
– Cream the butter and sugar until light and fluffy.
– Oven temperatures can vary greatly. In order to not over-bake your cookies, check on them at the 11-minute mark. I prefer to pull them out of the oven even when they seem underbaked as they will continue to cook on the baking sheet.
– As with all baking recipes, measuring in grams using a small kitchen scale will always produce the most accurate and reliable results.
Allergy-Friendly Swaps
To make it dairy-free: Use vegan butter (softened to room temperature) and a dairy-free milk
If you made this recipe, I’d be so grateful if you left a ⭐️⭐️⭐️⭐️⭐️ rating and a quick comment sharing how it turned out. And if you haven’t already, follow along here:
– Lexi with Our Slice of Home
Eggless Molasses Cookies
Ingredients
- 12 tablespoons unsalted butter softened
- 1 cup (215 grams) white granulated sugar
- 2 ½ tablespoons milk
- ¼ cup molasses*
- 2 ¼ cup (290 grams) all-purpose flour
- 1 teaspoon baking powder
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 1 ½ teaspoons vanilla extract
- Extra white granulated sugar for rolling the dough balls in prior to baking
Instructions
- Add flour, salt, baking powder, cinnamon, cloves, ginger, and salt to a medium sized bowl and whisk to combine. Set aside.2 ¼ cup all-purpose flour, 1 teaspoon baking powder, 1 ½ teaspoons ground cinnamon, ½ teaspoon ground cloves, ½ teaspoon salt, 1 teaspoon ground ginger
- In a stand mixer on medium speed, cream the softened butter and sugar until light and fluffy. This usually takes 1 minute. Scrape down the sides of the bowl.12 tablespoons unsalted butter, 1 cup white granulated sugar
- Add the molasses, vanilla, and milk. Mix until fully combined.¼ cup molasses*, 1 ½ teaspoons vanilla extract, 2 ½ tablespoons milk
- Add the dry ingredients to the mixer and mix until just combined. Cover the bowl and chill the dough for 1 hour.
- Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper. Using a 1 tablespoon cookie scoop, portion the dough and roll each scoop into a smooth ball. Roll each dough ball in white granulated sugar, then place on the baking sheet leaving about 3 inches of space between them.
- Bake for 11 to 14 minutes, until the edges look set, but the centers still look soft. The cookies will continue to firm as they cool.
These are a family favorite to make around the holidays!