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Eggless Ginger Cookies

This eggless ginger cookies are the best treat to make this Christmas season. You can have these fresh baked cookies in less than an hour!

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You are going to love this great recipe! What feels more like the holidays than the smell of gingersnap cookies?

I don’t know about you, but I have a container of molasses in my pantry and it rarely gets used except around Christmas time. It’s time to break that out!

stack of eggless ginger cookies on wooden table

Eggless Ginger Cookies

Gingersnaps are made to be a crispy cookie, however this is more of a lighter, soft and chewy cookie with the same great gingersnap taste. I added brown sugar to this recipe to get it to the texture I like and I hope you will too.

Tools to make Ginger Cookies

Baking Sheet– I’ve had these baking sheets forever and love that they are bigger. I can usually get 16 cookies on a sheet when I’m baking.

Handheld Electric Mixer– You can use a stand mixer for this recipe, but you don’t have to get it out if you don’t want to. A simple hand mixer will do fine. I actually use my hand mixer way more than my stand mixer. It’s just easier to get out and clean. Anyway, the hand mixer I linked to above is one I got for a wedding gift over twenty years ago and it’s still going strong and I bake A LOT! I definitely recommend it.

Large bowl– I LOVE stainless steel bowls. They are great in the kitchen for all kinds of cooking and baking. They hold up well and don’t need to replace often.

overhead view of eggless ginger cookies on wire rack

Do I need to chill the dough?

You can do both! I’ve tried these cookies with and without chilling the dough. This recipe requires you to roll the dough into balls using your hands. 

It’s easier to do it with the dough chilled, but if you’re in a hurry you can do it unchilled, but it can be pretty sticky and messy.  I recommend chilling it for 15-30 minutes.

Alright, gather your flour, baking soda, and other dry ingredients. (Don’t forget the ground ginger!) Grab your wire rack, preheat that oven to 350 and start baking!

Ingredients for Ginger Cookies recipe

  • All purpose flour
  • Baking soda
  • Salt
  • Ground Ginger Powder
  • Cinnamon
  • All spice
  • Brown sugar packed
  • Butter- I normally buy salted butter so that’s what I used In this recipe. You can use unsalted butter too. Your butter will need to be room temperature before you start so make sure you set it out.
  • Molasses
  • Applesauce unsweetened
  • Vanilla Extract – I love vanilla! It’s gives baked goods such a great flavor. I make homemade vanilla extract and it’s super easy because it only takes two ingredients. You can hop over there to see the instructions on that if you’re interested in making your own too.
  • More sugar for rolling
stack of eggless ginger cookies on wooden table with wire rack in the background

How to make Eggless Gingerbread Cookies Recipe

Step 1

Preheat oven to 350F.

Cream butter and brown sugar, about 1-2 minutes.

Step 2

Add molasses, applesauce, and vanilla and mix.

Step 3

In a separate bowl, combine flour, baking soda, cinnamon, ginger, cloves and salt.

Step 4

Slowly add the flour mixture to the sugar mixture while mixing. Scrap the sides if necessary.

Step 5

Chill cookie dough for 30 minutes (or longer).

Step 6

Roll the dough into 1”-2” balls then roll in sugar until coated. Place balls on nonstick cookie sheet.

Get a glass jar or drinking glass and flatten each cookie.

Step 7

Cook for 10-12 minutes. Let cool for a few minutes, then transfer to a wire rack.

overhead view of eggless ginger cookies on wire rack

Tip #1

Here’s a trick I use to add a little more sugar to these awesome cookies! After you roll the dough ball in sugar, you’ll need to flatten them. 

I grab an old jar from the cabinet. I lightly press down one of the balls. The bottom of the jar will get moist from the dough. 

Press the jar down your bowl of sugar and some should stick to the bottom of the jar. Now go back and flatten out your cookie, just a little bit. Some of the sugar should transfer to the dough. Now place your jar back in the sugar mixture so you’re ready to go to the next cookie.

Where to find more eggless dessert recipes

If you are coming to this recipe because it’s egg free, then you’re in luck!  I have an egg free desserts Pinterest board.  If you like searching for things on Pinterest, make sure to follow that board to get all kinds of dessert recipes.  I have over 1000 items pinned now.

stack of eggless ginger cookies on wooden table

More Christmas Recipes for you to try.

Here are some other yummy holiday recipes that you can make. These cookies are great for your cookie exchange this year.

Reminder: It would be GREAT if you could leave any feedback in the comment section and give me a 5 star rating. I love it when people rate my recipes for other readers to help when they are looking for something new to make.

Eggless Ginger Cookies

This eggless gingersnap cookie is the best treat to make this Christmas season. You can have these fresh baked cookies in less than an hour!
Course Dessert
Cuisine American
Keyword Cookies
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 45 minutes
Author Holly- Keeping Life Sane

Ingredients

  • 2 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon all spice
  • 1/2 cup brown sugar packed
  • 1/2 cup butter softened
  • 1/4 cup molasses
  • ¼ cup applesauce unsweetened
  • 2 tsp vanilla
  • 1/4 cup sugar for rolling

Instructions

  • Cream butter and brown sugar, about 1-2 minutes.
  • Add molasses, applesauce, and vanilla and mix.
  • In a separate bowl, combine flour, baking soda, cinnamon, ginger, cloves and salt.
  • Slowly add the flour mixture to the sugar mixture while mixing. Scrap the sides if necessary.
  • Preheat oven to 350F.
  • Chill dough for 30 minutes (or longer).
  • Roll the dough into 1”-2” balls then roll in sugar until coated. Place balls on nonstick cookie sheet.
  • Get a glass jar or drinking glass and flatten each cookie.
  • Cook for 10-12 minutes.
  • Let cool for a few minutes, then transfer to a wire rack.

Notes

Tip #1

Here’s a trick I use to add a little more sugar to these awesome cookies! After you roll the dough ball in sugar, you’ll need to flatten them. 
I grab an old jar from the cabinet. I lightly press down one of the balls. The bottom of the jar will get moist from the dough. 
Press the jar down your bowl of sugar and some should stick to the bottom of the jar. Now go back and flatten out your cookie, just a little bit. Some of the sugar should transfer to the dough. Now place your jar back in the sugar mixture so you’re ready to go to the next cookie.
Recipe Rating