Chewy Molasses Cookies Recipe with Ginger, Cinnamon and Figs

These chewy molasses cookies make an amazing addition to any holiday cookie swap or gift tin, and they are naturally dairy-free, using oil rather than butter for richness. As an added bonus, each bite of these chewy molasses cookies packs extra flavor thanks to the addition of warm spices, cinnamon and ginger, and dried figs. Figs have deep honey-like sweetness and delightfully crunchy edible seeds, for a tasty twist on a classic recipe. Figs are available year round – just look for them in the dried fruit section.

This recipe with photo for chewy molasses cookies was shared with us by Valley Fig.

Special Diet Notes & Options: Chewy Molasses Cookies

This recipe is naturally dairy-free / non-dairy, peanut-free, tree nut-free, soy-free (choose your oil wisely), and vegetarian.

For egg-free and vegan chewy molasses cookies, I recommend using 2 tablespoons aquafaba (the liquid from a can of chickpeas) in place of the egg white.

Chewy Molasses Cookies with Ginger, Cinnamon and Figs

Prep time

15 mins

Cook time

15 mins

Total time

30 mins

These flavorful, tender cookies are butterless! They use the richness of molasses and pure oil for the perfect chewy texture.

Author: Valley Fig

Recipe type: Dessert

Cuisine: American

Serves: about 30 cookies

Ingredients

⅔ cup packed light brown sugar
½ cup oil
1 large egg white (see post above for egg-free / vegan option)
3 tablespoons light molasses (blackstrap is optional for more nutrition and a deeper flavor)
1½ cups all-purpose flour
1½ teaspoons baking soda
1½ teaspoons ground ginger
½ teaspoon ground cinnamon
⅛ teaspoon salt
1 cup stemmed, finely chopped figs (such as Blue Ribbon Orchard Choice or Sun-Maid)
⅓ cup granulated sugar

Instructions

Preheat your oven to 350°F and optionally line a baking sheet with parchment paper or a silicone baking mat.
Beat the brown sugar and oil in large bowl with electric mixer on medium speed until blended. Beat in the egg white and molasses.
In a separate bowl combine the flour, baking soda, ginger, cinnamon and salt. On low speed, slowly beat in flour mixture until combined. With spoon, stir in figs.
Place the granulated sugar in a small bowl.
Shape 1-tablespoon portions of dough into balls, and roll each in the granulated sugar.
Place the coated dough balls 2-1/2 inches apart on an ungreased cookie sheet.
Bake the cookies 7 to 9 minutes, or until crackled on top and set around edges.
Let cool for a couple of minutes on the baking sheet before removing to a wire rack to cool completely.