Soft, chewy, and no eggs needed to make these Eggless Sourdough Molasses Cookies! I use Chinese Five Spice in this molasses cookie recipe, which gives these holiday cookies a little something special, and they'll have you wanting more!
I am sharing another recipe that I created with my friend Hannah at Make It Dough. If you checked out my Lemon Rosemary Sourdough post, then you know she recently gave me some starter and I have been baking bread and all kinds of things!
So, if you have a starter that means you have tons of sourdough discard and you should definitely make these sourdough holiday cookies! These Eggless Sourdough Molasses Cookies are soft and chewy with a little bit of a crispy outer edge – just like everyone loves! So, if you are wondering does molasses make cookies chewy, it definitely does!
Why You'll Love This Recipe
I use my secret ingredient – Chinese Five Spice in this recipe to create warm and cozy sourdough cookies that just taste like Christmas in your mouth! I use molasses in these cookies along with dark brown sugar (which is totally crucial, people, don’t be lazy and substitute for light brown!). Go out and buy Wholesome Organic Dark Brown Sugar or make your own with my Homemade Dark Brown Sugar recipe.
I take this recipe for sourdough holiday cookies one step further and they don’t require eggs! Eggs are incredibly expensive right now and many places are out of stock, which can be stressful when you are trying to bake holiday cookies! But do not worry, this recipe for Eggless Sourdough Molasses Cookies will fill that need to bake – no eggs needed! And make sure to check out my new book, Effortless Eggless Baking!
Does molasses make cookies chewy?
Yes, molasses makes cookies chewy which is one of the things I love about it. Molasses also provides a rich and dark flavor, and when combined with butter, sugar, and flour it makes the best chewy holiday cookies!
Do I have to scoop these cookies?
Absolutely not! If you are like me and hate cookie scooping, feel free to roll these into balls with your hands. This recipe uses a 1 1/2 tablespoon cookie scoop, but you can just as easily use your hands and roll them into balls before rolling in the sugar. You could even use a 1 1/2 tablespoon measuring spoon if you have one!
How to tell when molasses cookies are done?
It can be difficult to tell when molasses cookies are done because they are already dark. So, using the standard visual cues like golden brown edges or bottoms, doesn’t really apply here. When checking if molasses cookies are done, you want to look at the center of the cookie and see if it looks set – that means dry, and not gooey. Second, you want to look at the outer edges, they should also look somewhat dry as well.
What if I don’t have a starter?
You can still make these delicious holiday cookies, even if you don’t have a starter. Hannah taught me that starter is just equal parts water and flour. So, if you don’t have starter, and would like to make these cookies, then add 1/4 cup and 57 grams organic all purpose flour to a bowl and mix it together. Use this as the starter that this recipe calls for!
How do you store these Eggless Sourdough Molasses Cookies?
These sourdough holiday cookies are soft and chewy, so they need to be stored in an airtight container. This can be a Tupperware, zip bag, or cookie jar that is airtight. You can also freeze them for up to 1 month.
Ingredients for Sourdough Molasses Cookies
Organic Sourdough Discard
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Eggless Sourdough Molasses CookiesDifficulty: Easy
These soft and chewy Eggless Sourdough Molasses Cookies are going to be your new favorite holiday cookie!
1/2 cup (113 grams) organic salted butter, softened
113 grams (1/2 cup) organic cane sugar
113 grams (1/2 cup) packed organic dark brown sugar
85 grams (1/4 cup) organic blackstrap molasses
1 teaspoon organic vanilla extract
57 grams (1/4 cup) sourdough discard
255 grams (2 cups) organic all purpose flour
3/4 teaspoon organic Chinese five spice
1/2 teaspoon fine sea salt
1/2 teaspoon baking soda
57 grams (1/4 cup) organic cane sugar
- Line one baking sheet with parchment paper.
- To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, dark brown sugar, molasses, and vanilla extract. Mix on low until combined, then speed mixer up to medium and continue to cream the butter mixture for 5 minutes, until it is noticeably lighter in color.
- Add the sourdough discard, flour, Chinese five spice, baking soda, and salt in that order. Mix on low until combined into a stuff dough.
- To make the topping: Add the cane sugar to a small bowl.
- Using your hands, or a 1 tablespoon cookie scoop, form or scoop the dough into 22 balls and roll them in the cane sugar. Place on the prepared baking sheet.
- Refrigerate the baking sheet for at least 1 hour, or you can refrigerate overnight.
- Preheat the oven to 375°F. Line another baking sheet with parchment paper.
- Transfer half the cookie dough balls onto the second baking sheet, and space them all at least 1-inch apart.
- Bake for 10 to 12 minutes, or until the cookies look puffed and dry around the edges. Allow to cool completely on the baking sheets.
- Store in an airtight container for up to 7 days.
- High Altitude — Bake at 375°F for 8 to 10 minutes, or until the cookies look puffed and dry around the edges.
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