Fat Free Molasses Cookies Recipes

OLD-FASHIONED MOLASSES COOKIES

Steps:

• Combine butter, brown sugar, shortening, molasses and egg in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, baking soda, cinnamon, ginger, cloves and salt; beat at low speed until well mixed.
• Divide dough in half; wrap each half in plastic food wrap. Refrigerate 1-2 hours or until firm.
• Heat oven to 375°F.
• Working with one-half of dough at a time, shape dough into 1 1/2-inch balls. Roll balls in granulated sugar. Place, 2 inches apart, onto ungreased cookie sheets. Flatten balls to 2 1/2-inch diameter with bottom of glass. Bake 8-11 minutes or until set.

GIANT MOLASSES COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Fold in pecans. , Shape into 2-in. balls and roll in coarse sugar. Place 2-1/2 in. apart on ungreased baking sheets. Bake 13-15 minutes or until tops are cracked. Remove to wire racks to cool.

SOFT MOLASSES COOKIES V

Steps:

• In a large bowl, cream together the butter, brown sugar and egg until well blended. Stir in the molasses. Combine the flour, baking soda, cinnamon and ginger; stir into the molasses mixture. Cover the dough and chill for at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the prepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

GINGER COOKIES

Steps:

• In a mixing bowl, add brown sugar, applesauce, molasses, fresh ginger and mix until smooth.
• Add egg whites and mix again.
• In a separate bowl, sift together the flour, baking soda, salt, cinnamon, allspice, nutmeg, black pepper and ground clove.
• Dump the dry mixture into the wet mixture and mix until just combined.
• Stir in candied ginger.
• Chill the dough for 3 hours.
• Scoop out small portions of the dough and form little balls. Roll them in a bowl of cinnamon sugar and place on a baking tray, lined with parchment paper.
• Bake at 350 degrees for 13-15 minutes or until the edges have set. Enjoy!

CANADIAN MOLASSES COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, stir together the molasses, brown sugar, vinegar, and egg. Sift together the flour, baking soda, ginger and salt; add to molasses mixture. Mix until well blended. Spoon the dough by teaspoonfuls onto cookie sheets, about 2 inches apart.
• Bake until edges are golden, 12 to 15 minutes. Let cool on pans for 5 minutes before removing.

FAT FREE GINGERBREAD COOKIES

Steps:

• Mix it all together, roll into balls, press with a fork dipped into sugar.
• Bake at 300F about 12 minutes.

FAT-FREE MOLASSES COOKIES

Steps:

• Puree raisins and hot coffee in blender until smooth.
• Transfer raisin/coffee mixture to a large bowl.
• Add egg substitute, molasses and sugar to raisin mixture and blend together.
• Add cinnamon, ginger, cloves to bowl and stir.
• Add flour, baking soda and salt to blended raisin mixture and stir together by hand until all ingredients are incorporated. Note, this is easier to do by hand using a table knife or a spatula than it would be to tax a small hand mixer.
• Cover the mixture with plastic wrap and chill the dough for 2 - 3 hours.
• Preheat oven to 350°F
• Scoop dough by rounded tablespoons and roll into a ball. Roll the dough balls in the 1/4 cup sugar to coat and place on ungreased cookie sheet 2" apart.
• Bake for 8 to 12 minutes or until set, but still soft in the center.
• Cool for 1 minute, then remove from cookie sheets and let cool completely on a baking rack.