Eggless Soft Molasses Cookies

These Eggless Soft Molasses Cookies are the 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.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 12

Chilling Time 1

Total Time 27

Servings cookies

Calories 115kcal

Author Oriana Romero

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.

Notes

MAKE AHEAD: You can make the cookie dough and chill it in the refrigerator for up to 3 days. Keep the dough wrapped in plastic in the fridge until ready to bake. To bake, remove the cookie dough from the fridge. If the cookie dough has been chilled longer than 2 hours, let it sit at room temperature for about 10 minutes before rolling.

STORE: Cookies will stay fresh if stored in a covered container at room temperature for up to 1 week.

FREEZE: Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls will freeze well for up to 3 months. Let the frozen balls sit at room temperature for 10 minutes, and then roll in sugar to bake—Bake as instructed.

RECIPE TIPS:

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.

If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos. Also, before you get started, I recommend reading my Beginner’s Guide to Eggless Baking and my FAQs section.

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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition