Eggless Molasses Cookies
Warm spices, deep molasses flavor, and those signature crackled sugar tops — these cookies are the kind that disappear fast at any cookie swap or holiday spread. The secret to skipping eggs without sacrificing texture is a flax gel made from ground flaxseed and water, which binds the dough beautifully and keeps every cookie soft and chewy in the center. Cinnamon, ginger, and cloves work together with unsulfured molasses to create that rich, old-fashioned flavor that tastes like it came straight from a bakery. Chilling the dough before baking is a key step — it firms everything up so you get perfectly round, evenly baked cookies with minimal spread. Rolling each ball in granulated sugar before it hits the oven gives you that satisfying crackle on top and a subtle crunch against the chewy interior. The batch makes 24 cookies, so there's plenty to share — or to stash in an airtight container for the week ahead.
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Learn more →Ingredients
24 servings
- 1 tbsp ground flaxseed
- 3 tbsp water
- 2 ¼ cups all-purpose flour
- 2 tsp baking soda
- 1 ½ tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground cloves
- ¼ tsp salt
- ¾ cup (1 ½ sticks) unsalted butter, softened
- 1 cup granulated sugar
- ¼ cup packed dark brown sugar
- ⅓ cup unsulfured molasses
For rolling
- ⅓ cup granulated sugar, for rolling
Instructions
- 1
Stir together the ground flaxseed and water in a small bowl until combined. Set aside for 5 minutes, until the mixture thickens to a gel-like consistency.
- 2
Whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt in a medium bowl until evenly combined.
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