Low Cal Molasses Cookies Recipes

LO-CAL MOLASSES COOKIES

Steps:

• Preheat oven to 375°. Beat oil, molasses, 1/4 cup sugar and egg until blended. In a separate bowl, whisk flour, baking soda and spices; add to molasses mixture and mix well. Refrigerate, covered, at least 2 hours. , Shape into 1-in. balls; roll in remaining sugar. Place 1 in. apart on parchment-lined baking sheets. Bake until cookies are set and tops are cracked, 8-10 minutes.

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.

DELICIOUS LOW-FAT GINGER MOLASSES COOKIES (HEALTHY!)

Steps:

• Preheat oven to 350°F and line the cookie sheet with parchment paper (this keeps the cookies softer).
• Cream the margarine and brown sugar in a large bowl, then stir in the egg whites(beaten) and the molasses and vinegar.
• Sift together remaining ingredients and add to the wet mixture.
• Shape into 24 balls and roll them in the additional granulated sugar. Lightly press them on the cookie sheet.
• Bake for 12 minutes. Let the cookies sit on the pan for about 2 minutes to firm slightly, then slide onto a cooling rack. ENJOY!
• Store these in an airtight container in layers lined with wax paper (prevents sogginess).

LOW-CAL MOLASSES COOKIES

Steps:

• Beat oil, molasses, 1/4 cup sugar and egg.
• Combine flour, baking soda, cinnamon, ginger and cloves in another bowl; add to molasses mixture and mix well.
• Cover and refrigerate for at least 2 hours.
• Preheat oven to 375°F.
• Shape into 1 inch balls; roll in remaining sugar. Place on ungreased baking sheets.
• Bake for 10-12 minutes or until cookies are set and surface cracks.
• Remove from pan and cool thoroughly on wire racks.

GINGERBREAD COOKIES

Steps:

• In a large mixing bowl, beat the butter, sugar and applesauce until smooth.
• Add the egg and molasses, mix well.
• In another large bowl, combine flour, baking soda and spices.
• Add to sugar and molasses mixture, stirring well.
• Divide the dough into two flat balls; cover with plastic wrap and chill in the refrigerator for at least 2 hours.
• Preheat oven to 350°F.
• Generously dust the surface of your working area with flour before rolling out the dough.
• Work with one ball of dough at a time, keep the other refrigerated while you do so.
• Roll the dough out to 1/4 or 1/8-inch thickness, sprinkle a little flour on top of the dough if it's a little sticky.
• Cut the gingerbread with a cookie cutter shape of your choice.
• Place cookies 1 or 2 inches apart on a silpat-lined baking sheet.
• Bake 10-12 minutes.
• Mix the egg whites with lemon juice.
• Combine with powdered sugar, mixing well. If the icing is too thin, add more powdered sugar, if it's too thick add a drop of lemon juice.
• Add to a piping bag to decorate cookies when cookies are cooled.

CHEWY GINGER MOLASSES COOKIES

Steps:

• In a large mixing bowl, combine the flour, baking soda, ginger, cinnamon, nutmeg, cloves and salt, and stir to comibne.
• In a seperate medium mixing bowl, whisk together the melted butter, brown sugar, molasses and egg.
• Transfer the wet ingreidents to the large mixing bowl of the dry ingredients and, using a wooden spoon or spatula, mix the dough until everything is well incorporated.
• Transfer the mixture to the fridge and allow to chill for at least 1 hour; this will help to ensure the dough holds and the cookies are more tender.
• Preheat the oven to 350°F and line a baking sheet with parchment paper.
• Once the dough has chilled, portion it into 1 tablespoon balls and roll until even. Place rolled balls on a baking sheet, flatten gently, and sprinkle with granulated sugar.
• Transfer the baking sheet to the oven and allow to bake for 8-10 minutes until cookies are cracked and just set around edges (overbaked cookies won't be chewy).
• Remove cookies from the oven and allow to cool slightly before transfering them to a wire rack to cool completely.
• These ginger molasses cookies can be stored in an air-tight container for up to 5 days or frozen for up to 3 months.