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.
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 with a paddle attachment, cream the softened butter and sugar until on low speed. This usually takes 1 minute. Scrape down the sides of the bowl halfway through.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°F. Line two baking sheets with parchment paper. Using a small cookie scoop, portion the dough and roll each portion into a smooth ball. Roll each ball in granulated sugar, then place on the prepared baking sheets, leaving about 3 inches between each cookie.
- 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.
- Allow to cool for 5 minutes on the baking sheet and then transfer to a cooling rack.
Notes
*I recommend an unsulfured molasses such as Grandma's Molasses brand. I do not recommend Blackstrap molasses as it has a much stronger and bitter taste.
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.
Allow to fully cool and store in an airtight container on the countertop.
Nutrition
Calories: 150kcalCarbohydrates: 22gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 17mgSodium: 76mgPotassium: 77mgFiber: 0.4gSugar: 12gVitamin A: 194IUVitamin C: 0.01mgCalcium: 26mgIron: 1mg
Tried this recipe?Let me know how it was!