Fat Free Molasses Cookies Recipes

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.

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.

YOGURT MOLASSES COOKIES

Steps:

• Heat oven to 375°F. In large bowl, mix granulated sugar, molasses, butter and egg. Stir in remaining cookies ingredients until well blended.
• With small cookie scoop or by rounded teaspoonfuls, scoop dough 2 inches apart onto ungreased cookie sheet.
• Bake 8-10 min or until set. Cool 2 min; remove from cookie sheets to cooling rack. Cool completely, about 30 min.
• In small bowl, mix powdered sugar and 1/3 cup yogurt until smooth. Spread icing over cookies.

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.

LOWER FAT OATMEAL MOLASSES COOKIES

Steps:

• Cream margarine; gradually add sugar, beating at medium speed of an electric mixer until well blended.
• Add molasses, egg and vanilla; beat well.
• Combine flour and next 5 ingredients in a medium bowl, stirring mixture well.
• Gradually add flour mixture to creamed mixture, mixing well to combine.
• Drop dough by level tablespoonfuls, 2 inches apart, onto cookie sheets coated with cooking spray.
• Bake at 350 for 12-13 minutes or until very lightly browned.
• Cool slightly on cookie sheets.
• Remove from cookie sheets and cool completely on wire racks.

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.