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Redolent of cloves and ginger, these chewy molasses cookies are great for after school snacks. Source: EatingWell Magazine, September 1997

Patsy Jamieson


Ingredient Checklist


Instructions Checklist
  • 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.

  • Preheat oven to 375 degrees F. Coat 2 baking sheets with cooking spray or line them with parchment paper.

  • 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 Facts

120 calories; 2.5 g total fat; 0.2 g saturated fat; 158 mg sodium. 69 mg potassium; 23.5 g carbohydrates; 0.5 g fiber; 15 g sugar; 1.3 g protein; 2 IU vitamin a iu; 30 mcg folate; 11 mg calcium; 1 mg iron; 11 mg magnesium;


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