Eggless Chewy Molasses Cookies
This eggless recipe delivers wonderfully soft and chewy cookies every time. They are a classic, cozy treat the whole family will love.
Equipment
- electric mixer
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Bake for 9-10 minutes, until puffed and crinkled on top with soft-looking centers. Don't overbake, or they will lose their chew.
- 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.
Nutrition
Serving: 1servingCalories: 146kcalCarbohydrates: 22gProtein: 1gFat: 6g
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