These eggless ginger cookies have a crinkly outside with a soft and chewy inside texture. These are irresistibly delicious and you won’t even notice that these ginger cookies are made without eggs.
Preheat the oven to 350°F (180°C) for at least 10 minutes.
Line two baking sheets with parchment paper. Or prep 1 baking sheet only if you’re baking each batch separately.
Take dry ingredients (all purpose flour, ground ginger, freshly grated nutmeg, salt and baking soda) in a bowl. Whisk everything until mixed and keep it aside.
In another large bowl, add wet ingredients (oil, molasses, milk, and sugar). Beat it until the sugar is almost dissolved and the mixture becomes smooth.
Add dry flour mixture to wet bowl. Mix it using a spatula until it comes together like a semi-firm dough.
Take a tablespoon size of dough portion, make a smooth bowl between your palm and flatten it slightly and place it on a prepared cookie tray. Arrange all the cookie dough balls a few inches apart, so cookies have some room to expand as they bake.
Bake in preheated oven for 12-14 minutes, until the cookies begin to slightly crack on top. (They will crack more while cooling.)
Let the cookies cool down for 5 minutes in the pan itself then transfer them to a cooling rack.
Notes
If spices are not fresh then cookies will taste flat. Always use fresh spices to get nice spiced flavored cookies.
If you want more ginger flavor then you can add some finely chopped candied or crystallized ginger. It gives you the extra punch of ginger flavor and some crunch too.
Storage: Cookies stay fresh for 2-3 days at room temperature in an airtight container. Cookies turn more chewy the next day if you live in humid weather.
Molasses is a sticky liquid like honey. So lightly grease or spray your measuring cup before pouring in the molasses, so it does not stick to the cup.