Mimi's Organic Eats » Christmas Recipes » Eggless Sourdough Molasses Cookies

Eggless Sourdough Molasses Cookies

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!

If you are looking for other holiday cookie recipes, try my Frosted Gingerbread Cookies, Lemon Ginger Molasses Cookies, or my Cranberry Orange Thumbprints.

Sourdough molasses cookies

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

Chinese Five Spice: I use my secret ingredient – Chinese Five Spice in this recipe to create warm and cozy sourdough molasses cookies that just taste like Christmas in your mouth!

Rich & Sweet: 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!). You really want that rich flavor in this recipe. This combination creates a dark, rich, and sweet cookie.

Eggless: 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!

Sourdough molasses cookies

Ingredients

Organic Valley Salted Butter

Costco Kirkland Organic Cane Sugar

Organic Homemade Dark Brown Sugar

Wholesome Organic Blackstrap Molasses

Simply Organic Vanilla Extract

Organic Sourdough Discard

Cairnspring Mills Organic All Purpose Flour

Frontier Co-Op Organic Chinese Five Spice

Baking Soda

Frontier Co-Op Fine Sea Salt

eggless sourdough molasses cookies

Tools Needed

Digital Food Scale

Stand Mixer

Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)

Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)

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Sourdough molasses cookies

Step by Step Instructions

Step 1

Line one baking sheet with parchment paper.

Step 2

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 stiff dough.

Step 3

To make the topping: Add the cane sugar to a small bowl.

Step 4

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.

Step 5

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.

Step 6

Transfer half the cookie dough balls onto the second baking sheet, and space them all at least 1-inch apart.

Step 7

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. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).

Sourdough molasses cookies

Baker's Tips

  • It's always best to use a digital food scale whenever measuring as it's much more accurate.
  • Make sure your butter is soft.
  • You can use sourdough discard straight from the fridge.
  • Be sure to store these in an airtight container so they stay soft and chewy.
Sourdough molasses cookies

FAQ's

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 ½ 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 ½ tablespoon measuring spoon if you have one!

How do you 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 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?

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.

eggless sourdough molasses cookies

Craving More?

eggless sourdough molasses cookies

Eggless Sourdough Molasses Cookies

Mimi Council
These soft and chewy Eggless Sourdough Molasses Cookies are lightly spiced with a rich and dark flavor thanks to the addition of dark brown sugar and molasses. These are rolled in sugar to give them a delightful texture. These are going to be your new favorite holiday cookie!
Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 1 hour
Total Time 1 hour 27 minutes
Course Dessert
Cuisine American
Makes 22 cookies
Calories 140 kcal

Ingredients
 
 

Dough

Topping

Instructions
 

  • 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 stiff 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.

Notes

High Altitude — Bake at 375°F for 8 to 10 minutes, or until the cookies look puffed and dry around the edges.

Nutrition

Calories: 140kcalCarbohydrates: 25gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 11mgSodium: 114mgPotassium: 79mgFiber: 0.3gSugar: 16gVitamin A: 129IUVitamin C: 0.03mgCalcium: 16mgIron: 1mg
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