Eggless ginger cookies recipe with molasses- The BEST, soft and chewy ginger cookies ever with dominating ginger flavor.
Sharing one more cookie recipe here. But hey.. holiday season is right around the corner, right? You know that I love baking them while he loves eating them.
These ginger cookies are one of my favorite cookies around the holidays. It is simply awesome, you cannot go wrong.
Recently I am getting too many requests for eggless ginger cookies from the readers who enjoyed my eggless chocolate chip cookies. So here it is. This is the best time to share the recipe as Christmas is nearing and so you guys can enjoy just like me.
In this recipe, I have added only ginger powder and nutmeg as a spice flavor. But sometimes I like to add more spices like cinnamon, cloves in my cookies aka ginger snaps which has buttery flavor. I will definitely share that recipe here as well.
Before trying this, don’t forget to check the notes section below. It will be helpful, trust me.
Check out more eggless cookies recipes
Oatmeal raisin cookies // Nutella cookies // Double chocolate cookies // Almond cookies
How to make eggless ginger cookies recipe (Step by Step Photos):
1) Preheat the oven to 350 degrees F or 180 degrees C for at least 10 minutes.
2) Line a baking sheet with parchment paper or butter paper. Alternately lightly grease it with butter or spray with nonstick cooking spray.
3) Take all purpose flour, ginger powder, grated nutmeg, baking soda and salt in a bowl.
4) Mix well, so everything is incorporated well.
5) In another bowl take oil, molasses, sugar and milk.
6) Whisk it well.
7) Add dry flour mixture into wet mixture.
8) Stir with spatula, it should be firm dough.
9) Take one tablespoon of dough, make smooth ball and flatten it slightly. Arrange them on cookie tray few inches apart, as they will spread while baking. This makes 24 cookies. So you may need to bake in two batches or use two baking sheets.
10) Bake in preheated oven for 12-14 minutes. Let the cookies cool down for 5 minutes into the pan.
11) Then transfer it to a cooling rack to cool down completely.
12) Once cooled ready to enjoy.
These eggless ginger cookies are soft and slightly chewy on the day it’s made. If the weather is humid, then it becomes more chewy the next day.
Serving suggestion: Enjoy this anytime of the day. The best way to eat is with a glass of milk.
Notes:
- To get nice flavor of spices, make sure that your ground spices are fresh. As you know that ground spices has very short shelf life. If spices are not fresh then cookies will taste flat.
- I have used unsulphured molasses. There is also sulphured molasses available in the market. But I recommend to use unsulphured which has nice flavor and lighter in color.
- Molasses is 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.
- There are few substitutes for molasses if it is not available where you live, but you will miss the flavor. You can use same amount of honey or maple syrup or dark corn syrup.
- Alternately, heat ⅓ cup of light or dark brown sugar or jaggery + 1 ⅓ tablespoons of water till it is melted and heated through. Let it cool completely. Use this syrup in place of molasses.
- If you want more ginger flavor than you can add some finely chopped candied or crystallized ginger. It gives you the extra punch of ginger flavor.
Eggless ginger cookies recipe
Ingredients
- 1 ¾ cups All purpose flour (Maida)
- 1 tablespoon Dry ginger powder (sonth or saunth)
- ¼ teaspoon Freshly grated Nutmeg
- ½ teaspoon Baking soda
- ¼ teaspoon Salt
- ½ cup Oil
- ⅓ cup Unsulphured molasses **check notes for substitutions
- ¾ cup White granulated sugar
- 3 tablespoons Milk
Instructions
- Preheat the oven to 350 degrees F or 180 degrees C for at least 10 minutes.
- Line a baking sheet with parchment paper or butter paper. Alternately lightly grease it with butter or spray with nonstick cooking spray.
Making eggless ginger cookies recipe:
- Take all purpose flour, ginger powder, grated nutmeg, baking soda and salt in a bowl.
- Mix well, so everything is incorporated well.
- In another bowl take oil, molasses, sugar and milk. Whisk it well.
- Add dry flour mixture into wet mixture. Stir with spatula, it should be firm dough.
- Take one tablespoon of dough, make smooth ball and flatten it slightly.
- Arrange them on cookie tray few inches apart, as they will spread while baking. This makes 24 cookies. So you may need to bake in two batches or use two baking sheets.
- Bake in preheated oven for 12-14 minutes.
- Let the cookies cool down for 5 minutes into the pan.
- Then transfer it to a cooling rack to cool down completely.
- Once cooled ready to enjoy.
Hi! Would chopped up stem ginger ( the kind that comes in a jar that's stored in syrup) work ok in this recipe? I know it's a bit wet compared to the candied ginger you suggested. If so, how much do you recommend to use? Thanks!
I think you can use stem ginger. I would pat dry with paper towel to get rid of some of the moisture.