Classic molasses cookies get an allergen-friendly twist: These babies are dairy- and egg-free. The recipe comes from "The Food Allergy Mama's Baking Book," by Kelly Rudnicki.



Ingredient Checklist


Instructions Checklist
  • In the bowl of an electric mixer fitted with the paddle attachment, mix together shortening, brown sugar, applesauce, and molasses until well combined.

  • In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, and salt. Slowly add flour mixture to shortening mixture; mix until combined. Transfer dough to refrigerator and let chill for 1 hour.

  • Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside.

  • Using your hands, form dough into 1-inch balls. Place granulated sugar in a shallow dish; roll each ball in sugar. Place on prepared baking sheet and sprinkle a few drops of water onto each ball using your fingers.

  • Transfer baking sheet to oven and bake until lightly browned, 12 to 14 minutes. Let cookies cool completely on baking sheet before serving.

Reviews (1)

40 Ratings
  • 5 star values: 18
  • 4 star values: 12
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 0
Rating: 3 stars
I had a craving for molasses cookies, but was out of eggs. Found this recipe and went for it. I used butter instead of shortening b/c I didn't have any. Cookies turned out OK--Texture was a bit gritty but I will assume it was the butter. That said, I feel like the flavor was too mild for my taste. If I make these again, I would definitely increase the spices. The molasses flavor was fine, but the spices need to be kicked up a notch.