Chewy Molasses Cookies

Chewy Molasses Cookies

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From: EatingWell Magazine September 1997

Redolent of cloves and ginger, these chewy molasses cookies are great for after school snacks.

Ingredients 24 servings

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Original recipe yields 24 servings
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  • 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


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  1. Whisk flour, baking soda, salt, cinnamon, cloves and ginger in a medium bowl. Whisk 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.
  2. Preheat oven to 375 °F. Coat 2 baking sheets with cooking spray or line them with parchment paper.
  3. Place 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 balls in sugar and place 2 inches apart on prepared baking sheets. Bake cookies, 1 sheet at a time, until golden on the bottom, 10 to 15 minutes. Transfer to a wire rack to cool.
  • Make Ahead Tip: Prepare through Step 1; cover and refrigerate overning. Store baked cookies in an airtight container at room temperatue for up to 4 days or freeze for longer storage.

Nutrition information

  • Per serving: 120 calories; 2 g fat(0 g sat); 0 g fiber; 24 g carbohydrates; 1 g protein; 30 mcg folate; 0 mg cholesterol; 15 g sugars; 2 IU vitamin A; 0 mg vitamin C; 11 mg calcium; 1 mg iron; 158 mg sodium; 69 mg potassium
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1 1/2 other carbohydrate, 1/2 fat

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