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

Source: EatingWell Magazine, September 1997


Recipe Summary test

45 mins


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; protein 1.3g; carbohydrates 23.5g; dietary fiber 0.5g; sugars 15g; fat 2.5g; saturated fat 0.2g; vitamin a iu 1.9IU; folate 30.5mcg; calcium 11.1mg; iron 0.7mg; magnesium 11mg; potassium 69.1mg; sodium 158.1mg; thiamin 0.1mg.

1 1/2 other carbohydrate, 1/2 fat