Canadian Molasses Cookies No Butter
Indulge in the warm, spiced embrace of Canadian Molasses Cookies, a buttery-free twist on a beloved classic that's as easy as it is irresistible. Crafted with rich molasses, aromatic spices like ginger and cinnamon, and the moisture-locking magic of vegetable oil, these cookies boast a chewy texture and a nostalgic crackled surface. Perfect for those seeking a dairy-free dessert option, this quick recipe comes together in just 15 minutes of prep time, making it an ideal choice for holiday baking or anytime cravings. Rolled in sugar for an added touch of sweetness, these molasses cookies are deliciously versatile—pair them with a glass of milk, a mug of coffee, or enjoy them on their own. Whether fresh out of the oven or stored in an airtight container, these treats deliver comforting flavors that linger long after the last bite.
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Recipe Information
Ingredients
- 2.25 cups All-purpose flour
- 2 teaspoons Ground ginger
- 1 teaspoons Ground cinnamon
- 2 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.75 cups Vegetable oil
- 0.5 cups Molasses
- 0.75 cups Granulated sugar
- 1 large Egg
- 1 teaspoons Vanilla extract
- 0.25 cups Granulated sugar (for rolling)
Instructions
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper and set aside.
In a medium-sized mixing bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, baking soda, and salt. Set aside.
In a large bowl, combine the vegetable oil, molasses, and granulated sugar. Mix well until smooth and fully incorporated.
Add the egg and vanilla extract to the wet mixture, stirring until well blended.
Gradually add the dry ingredients to the wet mixture, stirring gently until a soft dough forms. Be careful not to overmix.
Place the 1/4 cup of granulated sugar (for rolling) in a small bowl.
Using a tablespoon or cookie scoop, portion the dough into small balls (about 1 inch in diameter). Roll each ball in the granulated sugar to coat completely.
Place the sugar-coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 9-11 minutes, or until the edges are set and the tops have a slightly cracked appearance. Be careful not to overbake, as this could make the cookies less soft.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy. Store leftovers in an airtight container for up to a week.
Nutrition Facts
Calories |
3684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.6 g | 215% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 102.8 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 3873 mg | 168% | |
| Total Carbohydrate | 531.0 g | 193% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 321.0 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 421 mg | 32% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 2732 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
