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

Patsy Jamieson
Source: EatingWell Magazine, September 1997
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

Tips

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

119.9 calories; protein 1.3g 3% DV; carbohydrates 23.5g 8% DV; exchange other carbs 1.5; dietary fiber 0.5g 2% DV; sugars 15g; fat 2.5g 4% DV; saturated fat 0.2g 1% DV; cholesterolmg; vitamin a iu 1.9IU; vitamin cmg; folate 30.5mcg 8% DV; calcium 11.1mg 1% DV; iron 0.7mg 4% DV; magnesium 11mg 4% DV; potassium 69.1mg 2% DV; sodium 158.1mg 6% DV; thiamin 0.1mg 8% DV.

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