Redolent of cloves and ginger, these chewy molasses cookies are great for after school snacks.
Make Ahead Tip: Prepare through Step 1; cover and refrigerate overnight. Store baked cookies in an airtight container at room temperatue for up to 4 days or freeze for longer storage.
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1 large egg white
- 1 1/4 cups sugar, divided
- 1/2 cup fruit puree fat replacement
- 1/4 cup canola oil
- 1/4 cup molasses
Whisk the flour, baking soda, salt, cinnamon, cloves and ginger in a medium bowl. Whisk the egg white, 1 cup sugar, fruit puree, oil and molasses in a large mixing bowl. Add the dry ingredients and stir gently until combined. Cover with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
Preheat oven to 375 degrees F. Coat 2 baking sheets with cooking spray or line them with parchment paper.
Place the remaining 1/4 cup sugar in a shallow dish. Scoop out dough by the scant tablespoonful and, with lightly oiled hands, roll into 1-inch balls. Roll the balls in sugar and place 2 inches apart on prepared baking sheets. Bake the cookies, 1 sheet at a time, until golden on the bottom, 10-15 minutes. Transfer to a wire rack to cool.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
120 calories; 2g total fat; 0g total saturated fat; 0mg cholesterol; 158mg sodium; 24g carbohydrates; 0g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.