These Eggless Soft Molasses Cookies are slightly crisp around the edges with a super soft melt-in-your-mouth center! Packed with the amazing, rich flavors of molasses, ginger, and cinnamon, these molasses cookies are easy to make with simple ingredients. Make ahead and freezing tips included.
I’m so ready to wrap my head around Christmas trees and holiday decorating, and of course, Christmas cookies! And these Eggless Soft Molasses Cookies deserve a spot on your holiday cookie tray!
Sure, I do bake cookies all year long, but there is just something special about holiday baking and creating new favorite eggless cookie recipes for your Christmas Cookie platters.
This Eggless Soft Molasses Cookies recipe comes together super quickly, and they taste like a lazy Sunday under a blanket watching Hallmark Christmas movies. That’s a flavor, right?
Super soft and packed with the amazing, rich flavors of molasses, ginger, and cinnamon. These molasses cookies are perfect! Slightly crisp around the edges with a super soft melt in your mouth, center!
You’re going to love them!
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour. Make sure to measure accurately; a kitchen scale is the best way to measure your ingredients, in my opinion.
- Baking soda: Make sure it’s not expired or too old.
- Spices: You’ll need ground cinnamon, ginger, cloves, and nutmeg.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
- Brown sugar: You can use light or brown sugar.
- Dark molasses: I use and recommend unsulphured molasses.
- 1 fake egg = water + baking powder + vegetable oil
- Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring.
- Raw sugar for rolling (optional)
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Make The Eggless Cookie Dough
Whisk the dry ingredients together in a bowl. Then, mix together in a small bowl the ingredients of the fake egg. Next, beat the butter and brown sugar together with an electric mixer on high speed until creamy. Add the molasses, the fake egg mixture, and the vanilla extract and beat until combined. Finally, add the dry ingredient and continue mixing until combined. Cover the dough tightly with plastic wrap and chill for 1 hour and up to 3 days.
- Form The Cookies
Roll cookie dough, 1 tablespoon each, into balls. Roll each in raw sugar, if desired, and arrange 3 inches apart on the baking sheets.
- Bake
Bake for 11-12 minutes or until the edges are set, and the tops are cracking. Remove from the oven. Allow cookies to cool on the baking sheet for 5 minutes, and then transfer them to a wire rack to cool completely.
Make sure to measure the ingredients properly
If you don’t have all the spices on hand, you can use pumpkin or apple spice.
If desired, you can substitute the ground ginger for 2 teaspoons of thinly minced fresh ginger.
Add white chocolate chips, chopped nuts, or raisins for a fun twist.
Unbaked cookie dough can be frozen for up to 3 months, but I recommend forming it into balls before freezing. To bake, let the frozen balls sit at room temperature for 30 minutes and then roll in sugar. Bake as instructed.
Storing & Freezing Instructions
MAKE AHEAD: You can make the cookie dough and chill it in the refrigerator for up to 3 days.
STORE: Cookies stay fresh if stored in a container covered at room temperature for up to 1 week.
FREEZE: Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls (not rolled in sugar) freeze well for up to 3 months. Roll frozen dough balls in the sugar and bake for an extra minute; no need to thaw.
Frequently Asked Questions
I like to use Grandma’s brand because it’s easy to find in most grocery stores, and the taste is not too strong like the blackstrap molasses.
I would not recommend the swap because the taste will be very different. Plus, molasses also has a fair bit of acid in it, which will interact with the leavening agents in this recipe.
Absolutely! You can prepare this cookie dough up to 3 days in advance. Keep the dough wrapped in plastic in the refrigerator until ready to bake. To bake, remove the cookie dough from the refrigerator. If the cookie dough has been chilled longer than 2 hours, let it sit at room temperature for about 10 minutes before rolling.
Stored cookies in a container covered at room temperature for up to 1 week.
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Recipe Card 📖
Eggless Soft Molasses Cookies
Equipment
Ingredients
- 2 1/4 cups (315 g) all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 1/4 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 3/4 cup (170 g) unsalted butter, softened
- 3/4 cup (145 g) packed brown sugar
- 1/4 cup (60 ml) dark molasses
- 1 fake egg (see below)
- 2 teaspoons pure vanilla extract
- 1/3 cup raw sugar for rolling (optional)
Fake egg:
- 2 tablespoons (30 ml) water
- 1 teaspoon (4 g) baking powder
- 1 teaspoon (5 ml) vegetable oil (or any other unflavored oil)
Instructions
- Whisk the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt together in a medium mixing bowl until well combined. Set aside.
- Mix together in a small bowl the ingredients of the fake egg. Set aside.
- Beat the butter and brown sugar together with an electric mixer on high speed until creamy, about 3 minutes. Add the molasses and beat until combined. Then add the fake egg mixture and vanilla extract and beat until combined, about 1 minute.
- Reduce the mixer’s speed to low, add the dry ingredient, scrape down the sides and bottom of the bowl as needed, and continue beating until well combined. Cover the dough tightly with plastic wrap and chill for 1 hour and up to 3 days.
- When ready to bake, preheat the oven to 350° F (180° C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Roll cookie dough, 1 tablespoon each, into balls. Roll each in raw sugar, if desired, and arrange 3 inches apart on the baking sheets.
- Bake for 11-12 minutes or until edges are set and the tops are cracking.
- Remove from the oven. Allow cookies to cool on the baking sheet for 5 minutes and then transfer them to a wire rack to cool completely.
- Make sure to measure the ingredients correctly. A kitchen scale is the best option, in my opinion.
- If you don’t have all the spices on hand, you can use pumpkin or apple spice.
- If desired, you can substitute the ground ginger for 2 teaspoons of thinly minced fresh ginger.
- Add white chocolate chips, chopped nuts, or raisins for a fun twist.
- Unbaked cookie dough can be frozen for up to 3 months, but I recommend forming it into balls before freezing. To bake, let the frozen balls sit at room temperature for 30 minutes and then roll in sugar. Bake as instructed.
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
This recipe was originally published in November 2018. The recipe remains the same, but more notes, tips, photos, and information have been added to the post in December 2022 to make it as helpful as possible!
Tried this one out as didn’t have eggs in the house. Forgot the vanilla extract and had to use eggnog seasoning. This was also my first attempt at Ginger molasses cookies and they are the best ones I have had yet. So soft and chewy. With my oven being natural gas I have to adjust the temperature a little down to 325. For about 20 minutes.
Hello Philippe! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
HELLO ORIANA AS USUAL YOUR EGGLESS RECEPES ARE VERY HELPFULL FOR MY GRANDSON WHO HAS EGG ALLERGY THANKYOU SO MUCH. I WANT TO MAKE THESE CAN I USE GOLDEN CORN SYRUP AS I ONLY HAVE BLACK STRAP MOLLASSES
THANKYOU GOD BLESS YOU
Hello Cjj! If you use golden corn syrup, the cookies will miss all the molasses flavor, which is the main point of making molasses cookies, and the cookies will be pale in color. I would suggest waiting until you get the right molasses. Thanks!
Made these for my toddler son who is allergic to eggs. He loves them and so do all our friends!!
Hello Katie – I’m so glad everyone enjoyed these cookies, and thank you so much for taking the time to come back and let me know! Happy Holidays =)
Everyone- especially my egg-allergic toddler- LOVES these cookies. I’ve made them 5 times in the last few weeks and have been asked to make them again for our family Christmas! The BEST cookies!!
Hello Heather! I’m so glad everyone loved the cookies! Thank you for sharing your wonderful feedback and review!
I’ve never tried eggless baking before but wanted to make a tin of Christmas cookies for a friend with a severe allergy. These are fantastic flavor and texture; I never would guess there’re no eggs. I may have taste tested quite a few. 😳
Hello Lisa! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
I am currently obsessed with your recipes on this website! I am watching my 2 year old nephew while we’re in quarantine (my brother and his wife are front line workers), and he has a severe egg allergy. One of his favourite activities is to bake, and we’ve been baking our way through the recipes on your website. It is one of our favourite ways to pass time! I’ve even used your fake eggs mixture in other recipes and no one can tell the difference!
We made molasses cookies today, and everyone comments on how soft they are! They are delicious and fantastic! Thank you for posting these recipes! You’ve really made the difficult situation we’re in so much better!
Hello Sara! You made my week =) I am so happy to know that my recipes are helpful to you and your family. I hope my recipes inspire you to continue baking. Please make sure to reach out of you have any questions or special requests. I am happy to help! ?
Oriana,
I do not have the words enough to thank you! My son was diagnosed with an egg allergy two years ago and he will soon turn three. I love to bake, and insist on baked goods that are eggless that taste as good as the ones with eggs. Thank you for all of your work creating recipes that meet this criteria. Until a friend gave me your site, I was struggling. You’ve brought back the joy of baking! I made these molasses cookies today and they are delicious! I’ve also made your banana bread, your snickerdoodle bars, your donut muffins…and a box cake mix with your trick. All have turned out beautifully. The muffins even raised and did not fall (something that hasn’t happened until I used your recipe.). From one momma to another, thank you!!!
Hello Tammy!! You made my week =) I am very glad that my recipes help you to bear a little the inconveniences that egg allergy brings to our day-to-day life. Please make sure to reach out if you have any questions or specific recipe requests. xo
I’ve never tried molasses for cookies but looking at your dish, I can tell it must be so tasty ❤
– Natalie
Hello Natalie! These cookies are delicious, hope you give them a try soon. Thanks so much for stopping by…Happy Holidays!