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. Tried making these cookies. Taste wonderful. Lovely cracks were formed. Thanks for the lovely recipe.
However the cookies didn't spread as much as yours. What could be the reason Also can I reduce the amount of sugar . I found it a tad too sweet.
Thanks again
Glad you liked the taste.
Regarding, cookies did not spread. I can think below reasons:
1. amount of fat (butter/oil) is reduced?
2. The oven is not preheated properly meaning oven is too cold when you put the cookie sheet in.
3. The dark-colored baking pan is used?
4. The dough is refrigerated and too cold.?
Hi...thanks for sharing good recipes....I tried ginger cookies but my cookies didn't spread like your s and no crack on top and hard ...inside,use brown sugar with water .pleas suggest what goes wrong
I can think of few things.
Oven temp is not consistent. Check the temp by using oven thermometer.
Or the dough is too chilled. Did you put the cookie dough in fridge?
I used coconut milk instead of regular (to make it vegan) and they came out perfectly! An easy recipe that lets me make cookies for my vegan friends using ingredients I already have in the pantry--thanks!
P.S.--I chilled the dough in the fridge for a few minutes before baking; this might help the people who find their dough too soft.
Very glad to know that you got success in making this vegan.
Hey can you use ground fresh ginger instead of the spice?
Both gives different taste.
you can use 1-2 tablespoons of freshly minced or grated ginger.
OMG. I tried them with jaggery the first time, then as I ran out of jaggery, the second time I added brown sugar to make molasses. You are a saviour. Third attempt was using obviously the quintessential gingerbread, christmas tree and snowflake cookie cutters. However, I rolled it too thin, turning them on the crispier side. But they went well with tea. The best way is to just make them round as you told. Can't believe I made them 5 times already before Christmas!
Thank you so much!
Can you share coconut and cumin cookies without eggs. I think your measurements and ingredients, specially with oil makes a lot of difference. Other I tried with butter didn't come out so well. Please let me know if you have any more Holiday cookies!
Thank you Maithilee for the constructive feedback. Glad to know cookies came out good.
I have already shared coconut cookies but that is made with butter. I have added cumin cookies in my to do list.
Check out the list of cookies here, I have shared many verities for holiday baking.
Hey, thanks for replying. I did try out the Eggless Nutella cookies yesterday, they were like hot chocolate in a cookie. I will check out your other eggless baking recipes too. Happy Holidays!
sure. Give them a try.
Happy holidays!!!