Eggless Sourdough Molasses Cookies
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!
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
Ingredients
Dough
- 113 grams salted butter (softened)
- 113 grams cane sugar
- 113 grams dark brown sugar (packed)
- 85 grams blackstrap molasses
- 1 teaspoon vanilla extract
- 57 grams sourdough discard
- 255 grams all purpose flour
- ¾ teaspoon Chinese five spice
- ½ teaspoon fine sea salt
- ½ teaspoon baking soda
Topping
- 57 grams cane sugar
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 and dry ingredients: 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 24 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.
Video
Notes
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.
- If you don't have Chinese Five Spice, get some! Kidding, but also not. Allspice is similar and would be delicious in this recipe too if you have that in your pantry.
- Be sure to store these in an airtight container so they stay soft and chewy.
- Vegan — Easily make these vegan by using vegan butter in place of regular butter. I recommend using Miyoko's for the best results.
- High Altitude — Bake at 375°F for 8 to 10 minutes, or until the cookies look puffed and dry around the edges.
Nutrition
Calories: 129kcalCarbohydrates: 23gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 10mgSodium: 104mgPotassium: 73mgFiber: 0.3gSugar: 14gVitamin A: 118IUVitamin C: 0.03mgCalcium: 15mgIron: 1mg
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