Low Cal Molasses Cookies Recipes

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LO-CAL MOLASSES COOKIES



Lo-Cal Molasses Cookies image

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

Categories     Desserts

Time 55m

Yield about 3 dozen.

Number Of Ingredients 9

1/2 cup vegetable oil
1/4 cup molasses
1/4 cup plus 2 tablespoons sugar, divided
1 large egg, room temperature
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

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.

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



Low-Cal Molasses Cookies image

Make and share this Low-Cal Molasses Cookies recipe from Food.com.

Provided by Vino Girl

Categories     Drop Cookies

Time 42m

Yield 5 dozen, 60 serving(s)

Number Of Ingredients 10

1/2 cup vegetable oil
1/4 cup molasses
1/4 cup sugar, plus
2 tablespoons sugar, divided
1 egg
2 cups flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Steps:

  • 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

SOFT MOLASSES COOKIES IV



Soft Molasses Cookies IV image

This is my mothers molasses cookie recipe.. They are very good. A very old fashioned recipe, no one will ever guess the secret ingredient. For a fun variation, substitute maraschino cherries for the raisins.

Provided by kim

Categories     Desserts     Cookies     Spice Cookie Recipes

Yield 30

Number Of Ingredients 13

1 cup margarine
1 cup white sugar
1 egg
1 cup unsulfured molasses
4 ¾ cups all-purpose flour
½ teaspoon salt
3 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon mustard powder
½ teaspoon ground cloves
1 teaspoon instant coffee granules
¾ cup milk
4 tablespoons raisins

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a couple of cookie sheets.
  • In a large bowl, cream together the sugar and lard. Gradually mix in the egg, and molasses. Sift together the flour, baking soda, ginger, dry mustard, instant coffee, and cloves; stir this into the creamed mixture alternately with the milk.
  • Drop cookie dough by heaping teaspoonfuls onto the prepared cookie sheets. Press a raisin or maraschino cherry into the center of each one. Bake for 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

Nutrition Facts : Calories 193.7 calories, Carbohydrate 31.6 g, Cholesterol 6.7 mg, Fat 6.5 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 1.2 g, Sodium 244.3 mg, Sugar 14 g

LOWER FAT OATMEAL MOLASSES COOKIES



Lower Fat Oatmeal Molasses Cookies image

These are really good low-fat cookies. They have a good consistency and flavor. I have made them so many times and my family loves them.

Provided by Chris from Kansas

Categories     Drop Cookies

Time 40m

Yield 25-30 cookies

Number Of Ingredients 13

1/4 cup margarine, softened
3/4 cup sugar
1/4 cup molasses
1 egg
1 teaspoon vanilla extract
1 3/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup oats, uncooked
1 teaspoon cinnamon
1/2 teaspoon ground ginger (optional)
cinnamon, to roll cookies in
sugar, to roll cookies in

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.

Nutrition Facts : Calories 109, Fat 2.5, SaturatedFat 0.5, Cholesterol 8.5, Sodium 97.3, Carbohydrate 19.5, Fiber 0.9, Sugar 7.9, Protein 2.2

GLUTEN-FREE MOLASSES COOKIES



Gluten-Free Molasses Cookies image

The best gluten-free molasses cookies are soft and chewy, filled with the flavors of cinnamon, ginger and cloves, dipped in sugar, and, of course, gluten free! These cookies taste just like classic molasses cookies but use Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend, a great all-purpose substitution for wheat-based flour. This recipe makes almost 50 cookies, enough to bring to a holiday cookie exchange or perfect for enjoying them at home and freezing the leftovers for later.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 48

Number Of Ingredients 12

1 cup packed brown sugar
3/4 cup shortening
1/4 cup molasses
1 egg
2 2/3 cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon xanthan gum
1/4 teaspoon salt
3 tablespoons granulated sugar

Steps:

  • Heat oven to 350°F. In large bowl, mix brown sugar, shortening, molasses and egg with spoon. Stir in remaining ingredients except granulated sugar.
  • Shape dough by rounded teaspoonfuls into 48 (1-inch) balls. Roll in granulated sugar. Place on ungreased cookie sheet 2 inches apart.
  • Bake 9 to 12 minutes or until set and cookies appear dry. Let stand 1 minute; remove from cookie sheet to cooling rack.

Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 40 mg, Sugar 6 g, TransFat 0 g

SOFT MOLASSES COOKIES III



Soft Molasses Cookies III image

This recipe is at least 175 years old. It has been in my family forever, it just gets handed down from one generation to the next. Makes good gingerbread men.

Provided by Linda Chaffee

Categories     Desserts     Cookies     Refrigerator Cookie Recipes

Yield 30

Number Of Ingredients 11

1 cup shortening
1 cup dark brown sugar
2 cups dark molasses
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon cream of tartar
1 tablespoon baking soda
1 cup buttermilk
9 cups all-purpose flour

Steps:

  • Cream shortening and sugar. Add molasses slowly, stirring constantly. Mix spices with cream of tartar and add to mixture.
  • Mix baking soda and buttermilk. Add alternately with the flour to the sugar and spices mixture. You may not need the whole 9 cups of flour but you should end up with a fairly stiff dough. Chill dough overnight.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Roll dough out to at least 1/4-inch thick (the thicker the better), using as little flour as possible. Keep dough refrigerated when not rolling and cutting. Cut into cookies and brush with beaten egg. Bake for 10-12 minutes at 350 degrees F (175 degrees C). Alternately, you can form the dough into golf ball size round, roll in white sugar, place on a cookie sheet and then flatten slightly.

Nutrition Facts : Calories 292.3 calories, Carbohydrate 52.7 g, Cholesterol 0.3 mg, Fat 7.3 g, Fiber 1.1 g, Protein 4.2 g, SaturatedFat 1.8 g, Sodium 137.1 mg, Sugar 19.8 g

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