Snappy Molasses Cookies

Posted by on December 16, 2008 | 9 Comments

I am a cookie girl, there is no doubt about it, but over the years I grew tired of using margarine and shortening to create that perfect cookie sans butter.  So, with some depression-era cookie recipes as my guide, I began experimenting with what I call “pantry” cookies.  These days, our favorite chocolate chip cookies (published in the guide and cookbook Go Dairy Free) are in fact made with oil; one version I make with eggs and one without, both are equally adored by adults and scarfed up in minutes by little ones.

But one can not live on chocolate chip cookies alone.  My most recent experiment was with molasses cookies.  They almost always call for butter or shortening, but I found one popular recipe on which used oil as the base.  To my disappointment, these came out more like gingersnaps than thick and chewy molasses cookies. Yet, after I got over my initial upset, I settled into these snappy cookies, enjoying them for almond milk dunking and with my afternoon tea.

Snappy Molasses Cookies

Recipe adapted from

2/3 cup vegetable oil
1/2 cup white sugar
1/2 cup brown sugar
1 egg or 1 Ener-G “Egg” for egg-free
1/4 cup molasses
1 teaspoon vanilla extract
2 1/4 to 2 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 1/4 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon groun nutmeg
1/3 cup white sugar (for rolling)

Preheat your oven to 350ºF (180ºC).

In a large mixing bowl, combine the oil and sugars. Beat in the egg, molasses, and vanilla. In a separate bowl, stir together 2 1/4 cups of the flour, baking soda, and spices. Stir the flour mixture into the wet mixture in your large mixing bowl until fully incorporated.  If the dough isn’t firm or seems too greasy, add a little extra flour. Shape the dough into 1-inch balls, roll them in the 1/3 cup sugar and place them a few inches apart on baking sheets.  Bake for 10-12 minutes. Remove them to a wire wrack or wax paper to cool.

Note: I live in a very dry climate, so yours may stay chewier if properly stored.

Yields about 3 dozen cookies


Filed Under: Alisa's Recipes

Comments (9)


  1. Megan says:

    These look absolutely delicious!

  2. Ricki says:

    Those look like the perfect molasses cookies–crinkles and all!

  3. janelle says:

    Hello! I hope you are well!! I cannot believe it is snowing there—we finally have some snow too!! (and I still have to go take my final exam!!). Nice photos of the cookies; I am enjoying making cookies this year too. But needed a molasses cookie recipe:).

  4. Adriana says:

    Your chocolate chip cookies recipe (on your book) is made with semi-sweet chocolate chips. All of brands that I looked contain milk. I was a little bit disappointed.

  5. alisa says:

    Hi Adriana,

    There are many brands that do not contain milk, but it depends on what’s available in your local area, as mentioned within the book. I also suggest brands in the book that you can easily order online, regardless of where you are located. If you let me know what grocery stores are accessible to you, I will do my best to suggest what brands/generics you should look for.

  6. Adriana says:

    Alisa, Thanks for your answer. I have just read in your book at page 254 two co’s that look great and they might have it. We live in LA. I will also try Whole Foods. I cannot wait to make those cookies for my daughter. She has never tasted any type of cookie because of her severe allergy. Thanks again.

  7. alisa says:

    Oh, how excitig to finally have chocolate chip cookies! I am glad I could help. If your daughter has a severe milk allergy (cross-contamination is an issue) look for the Tropical Source 100% dairy-free and gluten-free chocolate chips. They are definitely sold at Whole Foods and at some other grocers too. If you can’t find them, there are certainly a few others I can suggest that are made on dairy-free equipment. Good luck!

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