Eggless Ginger Cookies

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.

Eggless ginger cookies in a rectangle plate with a stack of cookies in the back.

❤️About This Eggless Ginger Cookies Recipe

Perfect for holidays: Add these egg-free ginger cookies to your Christmas baking list and trust me they’ll become a new favorite holiday cookie.

Taste: These perfectly spiced cookies have the right amount of ginger flavor (even for kids). For adults, you can add an extra punch of ginger by adding finely chopped crystalized ginger.

Texture: Soft and chewy.

The scent of ginger, while these ginger cookies are baking, gets you in a Christmas mood right away.

🧾 Ingredient Notes

  • Ground ginger: Ground spices have a fairly short shelf-life so always buy in small quantities. Make sure to store your spices in a cool, dry space and away from the heat.
    • For my Indian people, ground ginger is the same as sonth ka powder.
  • Nutmeg: I highly recommend buying the whole nutmeg and grating it yourself freshly as needed using a Microplane zester. Ready store-bought nutmeg powder loses its flavor so quickly.
  • Oil: Use any flavorless oil like avocado, canola, corn, safflower, sunflower oil, etc.
  • Molasses: Use unsulphured molasses as it has a nice flavor and is lighter in color compared to sulfured molasses.
    • 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.
    • Molasses is used in these cookies not only for flavor but also for color and moistness.

👩‍🍳 How To Make Eggless Ginger Cookies? (Stepwise) 

  • 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.

1) Take dry ingredients (all purpose flour, ground ginger, freshly grated nutmeg, salt and baking soda) in a bowl.

2) Whisk everything until mixed and keep it aside.

Collage of 2 images showing dry ingredients in a bowl and mixed.

3) In another large bowl, add wet ingredients (oil, molasses, milk, and sugar).

4) Beat it until the sugar is almost dissolved and the mixture becomes smooth.

5) Add dry flour mixture to wet bowl.

6) Mix it using a spatula until it comes together like a semi-firm dough.

Collage of 4 images showing mixing wet ingredients, adding dry and making a cookie dough.

7) 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.

8) Bake in preheated oven for 12-14 minutes, until the cookies begin to slightly crack on top. (They will crack more while cooling.)

9) Let the cookies cool down for 5 minutes in the pan itself then transfer them to a cooling rack.

Collage of 3 images showing cookie dough balls on a tray, baked cookies on a tray and rack.

💭 Expert Tips

  • 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: Eggless ginger 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.
5 eggless ginger cookies in a plate with a few more in the back.

Did you try this eggless ginger cookies recipe? I’d love to hear about it! Leave a review in the comment section below.

Eggless Ginger Cookies

4.83 from 28 votes
Eggless ginger cookies in a rectangle plate with a stack of cookies in the back.
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.
Kanan
Prep Time 16 minutes
Cook Time 14 minutes
Total Time 30 minutes
Serving Size 24 Cookies

US measuring cups are used (1 cup = 240 ml)

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, any flavorless oil like avocado, canola, corn, safflower, sunflower oil etc
  • cup Unsulphured molasses
  • ¾ cup White granulated sugar
  • 3 tablespoons Milk

Instructions

  • 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.

Nutrition

Serving: 2cookies | Calories: 174kcal (9%) | Carbohydrates: 23.2g (8%) | Protein: 0.6g (1%) | Fat: 9.3g (14%) | Saturated Fat: 1.3g (7%) | Cholesterol: 1mg | Sodium: 108mg (5%) | Potassium: 140mg (4%) | Fiber: 0.2g (1%) | Sugar: 17.9g (20%)

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52 Comments

  1. Two thumbs up. Beyond delicious. Very addictive. Have been making a double batch every weekend. Had a lot of fresh ginger and grated some to add to the batter, also added the crystalized ginger. KICKED IT UP A NOTCH. Our favorite cookie. Thanks. Can’t wait to try some of the other cookies. Very good recipe5 stars