Low Fat Spicy Molasses Cookies recipe

This is a really great cookie that is reminiscent of gingerbread cookies but is fluffier and chewy/soft.

Low Fat Spicy Molasses Cookies

3/4 cup raisins  (I’d suggest big raisins, like what you get in bulk at Sprouts)
1/3 cup water,hot
1 cup sugar * HIGH ALTITUDE – Above 3500 feet: Decrease sugar to 3/4 cup.
1/4 cup molasses
1 egg // (or 2 egg whites)
2 1/4 cup AP unbleached flour
2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/4 teaspoon salt
1/4 cup sugar
In a food processor bowl with a metal blade, combine raisins and hot water.
Cover; process 2 to 3 minutes or until pureed.

In a large bowl, combine raisin mixture, 1 cup sugar, molasses and egg; blend well.

Lightly spoon flour into measuring cup; level off.

Stir in flour, baking soda, cinnamon, ginger, cloves and salt; mix well. Cover with plastic wrap; refrigerate 2 to 3 hours for easier handling.

Heat oven to 350F.

Shape dough into 1-inch balls; roll in 1/4 cup sugar.

Place 2 inches apart on ungreased cookie sheets.

Bake at 350F for 8 to 12 minutes or until set.

Cool 1 minute; remove from cookie sheets.

Bake as directed.

Note: I keep my hands slightly wet when shaping cookies so the dough doesn’t stick to my hands.

Please leave a comment below & share with your friends. All comments await my moderation.

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Jennifer P. - July 22, 2010 - 10:05 pm

I wish I liked raisins. I wonder how it would be w/o them. Maybe some nuts instead?

Heather - July 23, 2010 - 6:45 am

The raisins are a huge part of the consistency, since you grind them up in the food processor. I would substitute with another dried fruit (one that you like the flavor). 🙂

Jennifer P. - July 24, 2010 - 11:12 pm

I should have read further. I might be able to do ground up. It’s not so much the taste it’s just cooked, chunks of raisins I don’t love.

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