Easy Molasses Cookies

Easy Molasses Cookies

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From: EatingWell Magazine, Holiday Issue 1995

Prunes add fiber to these moist, rich molasses cookies.

Ingredients 48 servings

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Original recipe yields 48 servings
Nutrition per serving may change if servings are adjusted.
  • 5 pitted prunes
  • ¼ cup hot water
  • 2 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup sugar, plus extra for rolling
  • ¼ cup canola oil
  • ¼ cup unsulphured molasses, (not blackstrap)
  • 2 large egg whites, lightly beaten with a fork


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  1. Set oven rack in center of the oven; preheat to 350°F. Line 2 baking sheets with parchment paper or spray with cooking spray.
  2. Cover prunes with hot water in a small bowl; let steep for 5 minutes to soften.
  3. Meanwhile, stir together flour, cinnamon, ginger, baking soda and salt in a large bowl. Set aside.
  4. Place the prunes and steeping liquid in a food processor and blend until smooth, about 1 minute. Add 1 cup of the sugar, oil and molasses; blend well. Add to the dry ingredients, along with egg whites, and stir just to combine.
  5. Place a few spoonfuls of sugar in a shallow dish. Form the dough into 1-inch balls. Roll the balls in the sugar and place on the prepared baking sheets, spacing them 2 inches apart. With the palm of your hand, gently flatten balls to a ¼-inch thickness.
  6. Bake, one sheet at a time, until the bottoms are browned and tops are crackled, 8 to 10 minutes. Transfer cookies to racks and let cool.
  • Make Ahead Tip: Store in an airtight container for up to 1 week.

Nutrition information

  • Per serving: 55 calories; 1 g fat(0 g sat); 0 g fiber; 10 g carbohydrates; 1 g protein; 15 mcg folate; 0 mg cholesterol; 5 g sugars; 27 IU vitamin A; 0 mg vitamin C; 7 mg calcium; 0 mg iron; 54 mg sodium; 44 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: (for 2 cookies): ½ starch, ½ other carbohydrate, ½ fat

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