Egg-Free Soft Molasses Cookies Recipe Highlights
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!
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 oilVanilla 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)
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.
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.
More Egg-Free Cookies Recipes You’ll Love!
25 Easy and Delicious Eggless Christmas CookiesEggless Sugar CookiesThe Best Eggless Chocolate Chip CookiesEggless Chocolate Crinkle CookiesEggless Gingerbread CookiesEasy Eggless Vanilla CookiesEggless Gingerbread CookiesBrowse more eggless cookie recipes…
Recipe Card 📖
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!
