These eggless molasses cookies are super soft and chewy, with rich, deep molasses flavor and a perfect balance of warm spices. They’re sweet, buttery, and oh-so addictive! Many times these cookies are known as Gingersnaps cookies.
❤️About This Recipe
Without eggs: Trust me!! You can make classic cookies just like your grandma made without eggs and that is without compromising the flavor and texture. You’ll love all the texture in these eggless molasses cookies.
Taste & Texture:
- These sugar-coated gingersnap cookies have a nice combination of brown sugar and molasses which pairs perfectly with all the spices (cinnamon, ginger, cloves, nutmeg).
- All these spices have aromas that are warm and fragrant, yet each has its own distinctive flavor.
- These eggless molasses cookies have a rich, spicy flavor with a super soft and chewy texture.
🧾Ingredient Notes
- Molasses: I make these cookies with regular unsulphured dark molasses, which gives them a nice molasses flavor. Please do not use blackstrap molasses that is a little too intense for these cookies.
- Spices (cinnamon, ginger, cloves, nutmeg):
- 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.
- The amount of spices mentioned in this recipe works perfectly for me. But it is purely a personal choice, you can decrease or increase the amount of any spices. If you don’t like a particular spice then omit it.
- 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.
- Baking soda: It reacts with molasses and brown sugar to help cookies rise.
- Unsalted Butter: Use softened, room-temperature butter. I always prefer to use unsalted butter in my baking. Just because I like the flavor of it better and I want to control the salt in my recipe. But you can use salted butter if you don’t have one. If so skip the salt in the recipe.
- Brown sugar & White sugar: A combination of both sugars makes these eggless molasses cookies more delicious and perfectly moist & chewy.
👩🍳Step By Step Photo Instructions
1) Take dry ingredients (all purpose flour, baking soda, baking powder, ground ginger, cinnamon, cloves, freshly grated nutmeg and salt) in a bowl.
2) Whisk until everything is well combined and keep it aside.
3) In another large bowl, take softened butter and both sugar.
4) Beat it using a hand mixer (or use a stand mixer with a paddle attachment) or a wire whisk until smooth and creamy.
5) Add molasses and water.
6) Beat it again until mixed.
7) Add dry flour mixture to wet bowl.
8) Mix until it comes together like a dough. (use a spatula if doing this by hand). Cover and chill the dough for 30 minutes.
- 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.
9) Take around 1 ½ - 2 tablespoons size of dough portion and make a round ball.
10) Roll it into sugar to coat evenly.
11) Arrange them on a prepared cookie tray by keeping 2 inches of distance between them. So they have enough room to expand while baking.
12) Bake in preheated oven for 12-14 minutes, until cookies are puffed and appear just lightly under-baked in the center. Let the cookies cool down in the pan itself for 5 minutes then transfer them to a cooling rack to cool down.
💭Expert Tips
- Always use fresh spices otherwise your gingersnap cookies will taste flat.
- Room temperature butter: Make sure to use softened butter (not melted). Please do not use the microwave to soften the butter. It makes melty, greasy butter. Softened butter is easy to beat with sugar. So remove the butter at least an hour before from the refrigerator.
- Do not use blackstrap molasses as it is strong and slightly bitter in flavor.
Storage:
- Once cookies cool down completely, store them in an airtight container. They stay fresh for 3-4 days at room temperature.
- To keep them softer, add a slice of bread to the storage container with the cookies.
- I like these eggless molasses cookies best on the second day. They become even softer and the flavors have mingled together after a bit of rest.
Rolling cookies into sugar:
- Use natural cane sugar for rolling instead of granulated sugar for a crispy crust around the edges of cookies.
- You can skip the rolling cookie dough into the sugar step completely.
Did you try this eggless molasses cookies recipe? I’d love to hear about it! Leave a review in the comment section below.
Eggless Molasses Cookies (Gingersnaps)
Ingredients
- 2 cup All purpose flour (Maida)
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1 ½ teaspoon Ground ginger
- 1 teaspoon Ground cinnamon
- ½ teaspoon Freshly grated nutmeg
- ½ teaspoon Ground cloves
- ½ teaspoon Salt
- 1 stick or ½ cup Unsalted butter softened at room temperature
- ½ cup White granulated sugar
- ¼ cup Light brown sugar packed
- ½ cup Unsulphured molasses
- 1 tablespoon Water
- ¼ cup White sugar to roll cookie dough balls
Instructions
- Take dry ingredients (all purpose flour, baking soda, baking powder, ground ginger, cinnamon, cloves, freshly grated nutmeg and salt) in a bowl. Whisk until everything is well combined and keep it aside.
- In another large bowl, take softened butter and both sugar. Beat it using a hand mixer (or use a stand mixer with a paddle attachment) or a wire whisk until smooth and creamy.
- Add molasses and water. Beat it again until mixed.
- Add dry flour mixture to wet bowl. Mix until it comes together like a dough. (use a spatula if doing this by hand).
- Cover and chill the dough for 30 minutes.
- 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 around 1 ½ - 2 tablespoons size of dough portion and make a round ball.
- Roll it into sugar to coat evenly.
- Arrange them on a prepared cookie tray by keeping 2 inches of distance between them. So they have enough room to expand while baking.
- Bake in preheated oven for 12-14 minutes, until cookies are puffed and appear just lightly under-baked in the center.
- Let the cookies cool down in the pan itself for 5 minutes then transfer them to a cooling rack to cool down.
Notes
- Always use fresh spices otherwise your gingersnap cookies will taste flat.
- Room temperature butter: Make sure to use softened butter (not melted). Please do not use the microwave to soften the butter. It makes melty, greasy butter. Softened butter is easy to beat with sugar. So remove the butter at least an hour before from the refrigerator.
- Do not use blackstrap molasses as it is strong and slightly bitter in flavor.
- Use natural cane sugar for rolling cookie dough instead of granulated sugar for a crispy crust around the edges of cookies. You can skip the rolling cookie dough into the sugar step completely.
Jude
Love these biscuits! I substituted oil for butter (dairy-free). The texture was perfect as was the mix of spices and molasses. So glad to have a different biscuit recipe.
Kanan Patel
Glad that you liked these cookies.