Soft Molasses Cookies Reduced Fat Recipes

SOFT MOLASSES COOKIES V

Steps:

• In a large bowl, cream together the butter, brown sugar and egg until well blended. Stir in the molasses. Combine the flour, baking soda, cinnamon and ginger; stir into the molasses mixture. Cover the dough and chill for at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the prepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

SOFT MOLASSES COOKIES (REDUCED FAT)

Steps:

• Preheat oven to 375.
• Dissolve baking soda in molasses in a large bowl.
• Combine buttermilk and oil; stir into molasses mixture.
• Lightly spoon flour into dry measuring cups; level with a knife.
• Combine flour, ginger and salt; gradually add to molasses mixture, stirring well.
• Coat hands lightly with cooking spray.
• Shape dough into 30 (1-inch) balls and place balls 2 inches apart on baking sheets coated with cooking spray.
• Bake at 375 for 10 minutes.
• Cool on a wire rack.
• Combine powdered sugar, water and vanilla.
• Spoon into a heavy-duty zip-top plastic bag; seal bag.
• Snip a tiny hole in 1 corner of bag; drizzle glaze over cookies.

LOW FAT SOFT, CHEWY SPICE COOKIES

Steps:

• In a medium mixing bowl, mix brown sugar, applesauce, molasses, and the egg substitute.
• Stir well to combine.
• In a small bowl, combine flour, baking soda, ginger, cinnamon, and cloves.
• Mix well.
• Add spice/flour mixture to wet mixture.
• On a baking sheet lightly coated with nonstick cooking spray, drop batter by teaspoonfuls.
• Leave about 2 inches between each cookie; they do spread a little.
• If desired, sprinkle with extra sugar.
• Bake at 375° for about 8-10 minutes.
• Remove cookies from oven.
• Place them onto wire racks and allow them to cool.
• Enjoy!

DELICIOUS LOW-FAT GINGER MOLASSES COOKIES (HEALTHY!)

Steps:

• Preheat oven to 350°F and line the cookie sheet with parchment paper (this keeps the cookies softer).
• Cream the margarine and brown sugar in a large bowl, then stir in the egg whites(beaten) and the molasses and vinegar.
• Sift together remaining ingredients and add to the wet mixture.
• Shape into 24 balls and roll them in the additional granulated sugar. Lightly press them on the cookie sheet.
• Bake for 12 minutes. Let the cookies sit on the pan for about 2 minutes to firm slightly, then slide onto a cooling rack. ENJOY!
• Store these in an airtight container in layers lined with wax paper (prevents sogginess).

SOFT MOLASSES COOKIES

Steps:

• In a large mixing bowl, cream together butter, shortening and sugar until light-colored and fluffy. Beat in molasses and eggs; set mixture aside. In another large bowl, combine flour (no need to sift), salt, baking soda, ginger, cloves and cinnamon. Blend thoroughly with wire whisk. Gradually mix flour mixture into creamed ingredients until dough is blended and smooth. Roll dough into 1-1/2-in. balls. Dip tops in granulated sugar; place 2-1/2 in. apart on greased baking sheet. Bake at 350° for 11 minutes. Do not overbake. Cool on wire rack. Store in tightly covered container to maintain softness.