Eggless Chewy Molasses Cookies

There is nothing quite like warm, spiced cookies coming fresh out of the oven. These eggless chewy molasses cookies are soft in the center with perfectly crinkled tops.

I wanted to make sure anyone who cannot eat eggs or chooses to avoid them can still enjoy a classic holiday style treat. This egg free version gives you all the rich flavor without missing anything.

The molasses keeps each cookie wonderfully moist, while the blend of ginger and cinnamon fills your whole kitchen with a cozy aroma.

Rolling the dough balls in coarse sugar right before baking creates a light, sweet crunch on the outside.

They are quick to mix together and make a great sweet bite to share with friends or enjoy with a hot drink.

Why You’ll Love It

Incredible Chewy Texture – Chilling the dough creates thick centers that stay soft, bendable, and wonderfully chewy for days.

No Fancy Egg Substitutes – You only need a splash of milk to bind the dough, keeping things simple and easy.

Satisfying Crunchy Coating – Rolling the dough in turbinado sugar gives every bite an irresistible sparkle and sweet outer crunch.

Warm Cozy Flavor – Ground ginger, cinnamon, and cloves blend with rich molasses to create the ultimate comforting holiday taste.

Ingredient List

• 3/4 cup Unsalted Butter, Softened
• 1/2 cup Brown Sugar, Packed
• 1/4 cup Granulated Sugar
• 1/3 cup Unsulphured Molasses
• 2 tbsp Milk
• 1 tsp Vanilla Extract
• 2 1/4 cups All-Purpose Flour
• 2 tsp Baking Soda
• 2 tsp Ground Ginger
• 2 tsp Ground Cinnamon
• 1/4 tsp Ground Cloves
• 1/2 tsp Salt
• 1/3 cup Turbinado Sugar, For Rolling

Directions

Step 1

In a large bowl, beat the butter, brown sugar and granulated sugar with a mixer on medium speed for 2 minutes, until light and fluffy. Beat in the molasses, milk and vanilla until combined.

Step 2

In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves and salt. Add to the butter mixture and mix on low until a soft dough forms.

Step 3

Cover and chill the dough for at least 1 hour or up to 2 days. The dough is sticky at first, and chilling makes it easy to roll while giving you thick, chewy centers.

Step 4

Preheat the oven to 350°F and line two baking sheets with parchment paper. Roll the dough into 1 1/2 tbsp balls, coat them in turbinado sugar and place them 2 1/2 inches apart.

Step 5

Bake for 9-10 minutes, until puffed and crinkled on top with soft-looking centers. Don’t overbake, or they will lose their chew.

Step 6

Cool on the baking sheet for 10 minutes, where they will settle and crinkle even more, then transfer to a wire rack. Makes about 24 cookies.

Tips

Pick the Right Molasses

I recommend using standard unsulphured dark or original molasses for these cookies.

Stay away from blackstrap molasses because it is very bitter and has a strong, salty flavor. It will overpower the spices and completely change the taste of your cookies.

Regular unsulphured molasses gives you that classic deep sweetness and rich color you want in an eggless cookie.

Chill the Dough Completely

From my experience, you should never rush the chilling step in the fridge.

Because this eggless recipe uses milk and molasses for moisture, the dough starts out very soft and sticky. Chilling firms up the butter so the dough is easy to roll into neat balls.

Cold dough also stops the cookies from melting too quickly in the oven, which keeps the centers thick and chewy.

Measure the Flour with Care

You’ll get the best results if you spoon your flour into the measuring cup and level it off with a flat edge.

Scooping directly from the bag packs the flour down and adds too much dry volume to your bowl. In an eggless cookie, excess flour will quickly turn your soft cookies dry and crumbly.

Try These Next

• Eggless Bakery Chocolate Chip Cookies
• Eggless Chocolate Crinkle Cookies
• Eggless Oatmeal Raisin Cookies
• Eggless Snickerdoodle Cookies
• Eggless Soft & Chewy Sugar Cookies

Questions You Might Have

Can I use blackstrap molasses instead of unsulphured molasses?

It is best to stick with regular unsulphured molasses for this eggless recipe. Blackstrap molasses has a very strong, bitter taste that can easily overpower the sweet spices.

Using standard light or dark unsulphured molasses gives you the classic sweet flavor and rich color you want in a cookie.