Orange Spice Molasses Cookies

  • Active Time 1h 10m
  • Total Time 1h 25m

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.

ingredients

  • For the Rolling Sugar:
  • 1/2 cup granulated sugar
  • 1 tablespoon freshly grated orange zest
  • For the 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

directions

Preheat oven to 375 degrees F. Coat a large baking sheet with cooking spray or line with parchment paper or a nonstick baking mat.

FOR 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.

FOR THE COOKIE DOUGH: Grind the oats in a blender until they look like a fine powder, 1 to 2 minutes, scraping the sides as needed.

Beat the butter and 1/3 cup granulated sugar in a large bowl with an electric mixer on medium-high speed for 5 minutes. Add the brown sugar and 2 tablespoons orange zest and beat another 2 minutes. Add the 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 the 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.

Tip: Make Ahead: Store in an airtight container for up to 3 days or freeze for up to 3 months.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 11348

nutrition information per serving

85 calories; 2g total fat; 1g total saturated fat; 9mg cholesterol; 48mg sodium; 16g carbohydrates; 1g 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.

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