Recipe Image

Molasses Cookies

  • 30 m
  • 1 h 35 m
Diabetic Living Magazine
“There's something seriously addicting about these ginger-cinnamon molasses cookies. Get the kids involved in the preparation—they'll have fun flattening each cookie with a glass dipped in a cinnamon-sugar mixture.”


    • ⅓ cup margarine, softened
    • ⅔ cup packed dark brown sugar (see Tip)
    • 1 teaspoon baking soda
    • 1 teaspoon ground ginger
    • ½ teaspoon ground cinnamon
    • ¼ cup refrigerated or frozen egg product, thawed, or 1 egg
    • ¼ cup mild molasses
    • 1½ cups all-purpose flour
    • ½ cup white whole-wheat flour
    • Nonstick cooking spray
    • 2 tablespoons granulated sugar (see Tip)
    • ½ teaspoon ground cinnamon


  • 1 In a large mixing bowl beat margarine with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, ginger, and ½ teaspoon cinnamon. Beat mixture until combined. Beat in egg and molasses. Beat in as much of the all-purpose and white whole-wheat flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Cover and chill in the refrigerator for 1 hour.
  • 2 Lightly coat cookie sheet with cooking spray or line with parchment paper; set aside. Preheat oven to 350°F.
  • 3 Shape dough into balls that are slightly less than 1-inch in diameter. In a small dish combine the granulated sugar and ½ teaspoon cinnamon. Roll balls in sugar-cinnamon mixture. Place balls 2 inches apart on prepared cookie sheet. Flatten each ball to a ½-inch thickness with bottom of a glass, dipping glass in the sugar mixture if it sticks. Bake for 7 minutes or until edges are set. Remove from cookie sheet; transfer cookies to a wire rack and let cool.
  • Tips: If using a sugar substitute in the cookies, we recommend Splenda(R) Brown Sugar Baking Blend. Follow package directions to use product amount equivalent to ⅔ cup brown sugar. Baking time may need to be decreased slightly. Nutrition Per Serving with Substitute: Same as below, except 44 cal., 7 g carb. (3 g sugars), 44 mg sodium.
  • We do not recommend using a sugar substitute for granulated sugar used to coat the cookies.
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