LO-CAL MOLASSES COOKIES
- Combine the oil, molasses, sugar and egg and mix well. In a separate bowl, combine all dry ingredients, then add to the wet mixture. Refridgerate at least 2 hours, then roll into 1-inch balls. Roll each ball in additional sugar or cinnamon-sugar mix and place on an ungreased cookie sheet. Bake at 375 for 10-12 minutes.
- *Note: This recipe originally called for 2 cups of flour, but I found the dough to be too dry and crumbly. I usually get about 2 1/2 - 3 dozen cookies, and the Nutrition Facts are calculated at 1 cookie per serving out of 30 made.
Nutrition Facts : Nutritional Info Servings Per Recipe 30 Amount Per Serving Calories
LO-CAL MOLASSES COOKIES
While the dough can be shaped immediately after combining the ingredients, refrigerating it allows the sweet, spicy flavors to mingle and mellow. -Kim Van Rheenen, Mendota, Illinois
Provided by Taste of Home
Yield about 3 dozen.
Number Of Ingredients 9
- 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.
Nutrition Facts : Calories 69 calories, Fat 3g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 73mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
LOW-CAL MOLASSES COOKIES
- 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.
Nutrition Facts : Calories 41.5, Fat 1.9, SaturatedFat 0.3, Cholesterol 3.5, Sodium 43.8, Carbohydrate 5.5, Fiber 0.1, Sugar 2, Protein 0.5
- In a medium bowl, mix together the melted margarine, 1 cup sugar, and egg until smooth. Stir in the molasses. Combine the flour, baking soda, salt, cinnamon, cloves, and ginger; blend into the molasses mixture. Cover, and chill dough for 1 hour.
- Preheat oven to 375 degrees F (190 degrees C). Roll dough into walnut sized balls, and roll them in the remaining white sugar. Place cookies 2 inches apart onto ungreased baking sheets.
- Bake for 8 to 10 minutes in the preheated oven, until tops are cracked. Cool on wire racks.
Nutrition Facts : Calories 119.8 calories, Carbohydrate 18.6 g, Cholesterol 6.2 mg, Fat 4.7 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 0.8 g, Sodium 178.8 mg, Sugar 11.6 g
JUMBO MOLASSES COOKIES
"These gigantic molasses cookies remind me of the ones my grandmother used to make," remembers Joan Stull of Titusville, Florida. At nearly 4 inches across, they're nicely spiced, delightfully chewy and bound to be noticed!
Provided by Taste of Home
Yield 3-1/2 dozen.
Number Of Ingredients 11
- In a large bowl, cream shortening and sugar. Beat in molasses and eggs. Combine the flour, baking soda, cinnamon, salt, cloves and ginger; gradually add to creamed mixture. Cover and refrigerate for 1-2 hours. , Shape 1/4 cupfuls of dough into balls; roll in sugar. Place four cookies on a greased baking sheet at a time. Bake at 350° for 18-20 minutes or until edges are set. Remove to wire racks to cool.
Nutrition Facts : Calories 315 calories, Fat 14g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 306mg sodium, Carbohydrate 43g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.
AUNT CLARA'S FILLED MOLASSES COOKIES
- Preheat oven to 375 degrees F (190 degrees C).
- Toss raisins and 1 teaspoon flour together in a saucepan until raisins are coated in flour. Stir 1/4 cup sugar, 1 teaspoon vanilla extract, and lemon juice into raisins. Pour 1 cup boiling water over raisin mixture; bring mixture to a boil. Cook, stirring constantly, until raisins start to break down and mixture thickens, 5 to 10 minutes. Remove from heat and cool to room temperature.
- Stir 2 3/4 cups flour, 3/4 cup sugar, and salt together in a bowl.
- Whisk melted shortening and molasses together in another bowl; stir in remaining vanilla extract. Dissolve baking soda in 1/3 cup boiling water. Stir soda water into molasses mixture until mixture foams and is well-combined. Stir flour mixture and molasses mixture together in a large bowl until a stiff dough forms.
- Divide dough into 2 balls; 1 dough ball for the bottom cookie rounds and 1 ball for the top cookie rounds. Cover 1 dough ball with a damp paper towel; roll remaining dough ball out to 1/8-inch thickness. Cut dough into rounds using the top of a glass or a round cookie cutter. Place these bottom rounds 2-inches apart on a baking sheet. Top each dough round with 1 tablespoon of raisin filling mixture.
- Roll out remaining dough ball to 1/8-inch thickness and cut into rounds using the same cutter. Moisten fingers slightly with water and carefully work each top round from the center outwards until each is about 1/4-inch larger around than the bottom round. Working from one edge, place top round over bottom round and filling, pressing firmly to seal the cookie. Lightly press down tops of cookies to settle filling in the pocket.
- Bake in the preheated oven until cookie is set, 10 to 12 minutes. Cool briefly on the baking sheet before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 328 calories, Carbohydrate 59.9 g, Fat 8.9 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 2.2 g, Sodium 258.2 mg, Sugar 32.5 g
OLD FASHION MOLASSES COOKIES
- In a bowl combine molasses and sugar.
- Add butter to boiling water; add to the molasses mixture, mix in vanilla and egg.
- Stir in flour, ginger, salt, cinnamon, baking soda, and baking powder blend well.
- Refrigerate for 1 hour.
- Drop by teaspoonfuls into small bowl of sugar roll around, shake off excess; place on greased baking sheets.
- With flat bottom glass flatten cookies a little.
- Bake at 375 degrees for 10 to 15 minutes.
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Top Asked Questions
How to bake molasses cookies?Moist, chewy, and flavorful, these Molasses Cookies are a must-have on any baking tray! Preheat oven to 350°F. Line baking sheets with parchment paper. Combine flour, baking soda, cinnamon, ginger and salt in a small bowl. Set aside. Mix 1 cup sugar, shortening, and butter with a mixer on medium until fluffy. Mix in molasses.
What is molasses ginger cookies?What Is Molasses? There's more to this Southern staple than meets the eye. Made with a hint of molasses, these ginger cookies stay soft for days. Grandma's melt-in-your-mouth ginger cookie recipe enjoyed by us since 1899. Spicy, chewy molasses cookies. Great for holiday gift-giving or shipping!
What is a good substitute for molasses in cookies?MOLASSES Preferably use dark or “blackstrap” molasses because it has a deep, bold flavor! If you’re short on molasses or can’t find any, using dark corn syrup is the best substitute in a pinch, but nothing takes the place of that real molasses flavor! SPICES Molasses cookies get their distinctive flavor from cinnamon and ginger.
What is the difference between sugar and molasses?Molasses is a thick, liquid by-product of sugar making. It gives these cookies a beautiful brown hue and homey taste, made even more irresistible by a blend of warming spices. What Does Molasses Do to Cookies? Besides adding flavor, molasses will make your cookies more soft and moist. Sugar is hygroscopic, meaning it attracts and holds onto water.