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!
