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Orange Spice Molasses Cookies

Source: © EatingWell Magazine
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Rating: 4   Reviews: 3 See Reviews
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Active Time:  1 Hour 10 Minutes
Total Time:  1 Hour 25 Minutes
  40 cookies
These spiced molasses cookies have added applesauce to help keep the cookies moist and whole-wheat flour and oats to incorporate whole grains.

Make Ahead Tip: Store in an airtight container for up to 3 days or freeze for up to 3 months.
For Rolling Sugar:
1/2 cup  granulated sugar
1 tablespoon  freshly grated orange zest
For Cookie Dough:
1 1/2  cups rolled oats
5 tablespoons  unsalted butter, softened
1/3 cup  granulated sugar
1/3 cup  packed dark brown sugar
2 tablespoons   freshly grated orange zest
1/2 cup  light or dark molasses
7 tablespoons   unsweetened applesauce
1   large egg yolk
1 teaspoon   vanilla extract
1 teaspoon   baking soda
1 1/2  teaspoons ground cinnamon
1 1/2  teaspoons ground ginger
1/2 teaspoon   ground cloves
1/4 teaspoon   ground allspice
1/4 teaspoon   freshly ground pepper
1/4 teaspoon  salt
2 1/4 cups   whole-wheat flour
Orange Spice Molasses Cookies Recipe at
Preheat oven to 375°F. Coat a large baking sheet with cooking spray or line with parchment paper or a nonstick baking mat.

To prepare the rolling sugar: Pulse 1/2 cup granulated sugar and 1 tablespoon orange zest in a food processor until well combined. Place in a shallow dish and set aside.

To prepare cookie dough: Grind oats in a blender until they look like a fine powder, 1 to 2 minutes, scraping the sides as needed.

Beat butter and 1/3 cup granulated sugar in a large bowl with an electric mixer on medium-high speed for 5 minutes. Add brown sugar and 2 tablespoons orange zest and beat another 2 minutes. Add molasses, applesauce, egg yolk, vanilla, baking soda, cinnamon, ginger, cloves, allspice, pepper and salt; beat on medium-high until incorporated, about 30 seconds, scraping down the bowl and beaters as needed.

Turn the mixer to medium and slowly add the ground oats. Scrape down the bowl; with the mixer on medium, slowly add whole-wheat flour. (The dough will be moderately sticky).

Using a slightly rounded tablespoon of dough, roll into balls, then roll in the rolling sugar to coat. (If necessary, wet your fingers to help roll without sticking). The zest will make the mixture slightly wet and it will clump; lightly brush off the excess so that just a thin coat is on the cookie. Place cookies about 1 inch apart on the prepared baking sheet.

Bake the cookies in batches until the edges are set and the tops are cracked, but the centers are still soft and puffy, about 10 minutes.

Let the cookies cool on the baking sheet for 8 minutes. Serve warm or cool on a wire rack.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 11/01/2009
Nutrition Facts per Serving
Yield:   40 cookies
Calories: 85
Fat. Total: 2g
Protein: 1g
Carbohydrates, Total: 16g
Fat, Saturated: 1g
Fiber: 1g
Cholesterol: 9mg
Sodium: 48mg
% Cal. from Fat: 21%
Spotlight Recipe Review See all 3 reviews »

Rating: 5
by: Erika Reviewed: 12/17/2012
Light & Fluffy delights
The review posted by "barbara" was obviously based on opinion, not actually making these light & fluffy morsels. The rolled oats are pulsed into flour, hence there is oat flour and whole wheat flour in the mix. The baking soda also gives them lift. My husband rated them a 4 out of 5 based on the fact that he thought they made a great holiday cookie, but not necessarily an everyday cookie. He said what he liked best about them was the nice hint of orange and that they were light and fluffy.
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