Healthy Molasses Cookies Food

CHEWY GINGER MOLASSES COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
• Whisk the flour, ginger, cinnamon, baking soda, cloves and salt together in a medium bowl. Set aside.
• Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed until well combined, about 3 minutes. Add the molasses and egg and beat until lighter in color, about 3 minutes. Add the flour mixture and mix on low until well blended.
• Using a tablespoon, form the dough into 1-inch balls and roll in sugar. Place each ball 2 inches apart on the prepared baking sheets. Bake until golden and crackled, 12 to 15 minutes; the cookies will still be a little soft. Baking these in 3 batches one sheet at a time gets you the nice, crackly top. The second sheet of cookies can stay on the counter until ready to bake. Form the remaining dough, roll the balls in sugar and place on the now cooled first baking sheet. Allow the cookies to cool for 5 minutes on the baking sheet, and then remove to a rack to cool completely.

SOFT MOLASSES COOKIES

Steps:

• Heat oven to 325°F. In large bowl, beat brown sugar, shortening, molasses and egg with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except granulated sugar.
• Shape dough by rounded tablespoonfuls into 1 1/2-inch balls. Dip tops into granulated sugar. On ungreased cookie sheet, place balls, sugared sides up, about 2 inches apart.
• Bake 13 to 16 minutes or just until set and cookies appear dry. Immediately remove from cookie sheet to cooling rack.

HEALTHY MOLASSES COOKIES

Steps:

• Puree the prunes and hot water in a food processor.
• Mix with the sugar, molasses, and egg on medium until well blended.
• Add the dry ingredients and mix until a sticky batter forms.
• Wrap and refrigerate 2/3 hours or until dough is easy to handle.
• Roll into 1 inch balls, roll in sugar, and bake for 13-15 minutes at 350 degrees F.

HEALTHY SOFT MOLASSES COOKIES

Steps:

• Preheat oven to 350°F.
• Prepare egg substitute:.
• Combine ground flax seed and soy milk.
• Microwave about 1 minute.
• Remove from microwave and stir until mixture thickens to egg consistency.
• Cookies:.
• Cream together shortening and brown sugar.
• Stir in egg substitute and molasses.
• stir in dry ingredients and mix well.
• Cover and chill till firm (2 hours).
• Roll dough into small balls and coat with white sugar.
• Place on lightly greased cookie sheet.
• Bake for 9-10 minutes (soy flour makes cookies brown faster).
• Leave on sheet until set.

MOLASSES COOKIES

Steps:

• In a medium bowl, mix together the melted margarine, 1 cup sugar, and egg until smooth. Stir in the molasses. Combine the flour, baking soda, salt, cinnamon, cloves, and ginger; blend into the molasses mixture. Cover, and chill dough for 1 hour.
• Preheat oven to 375 degrees F (190 degrees C). Roll dough into walnut sized balls, and roll them in the remaining white sugar. Place cookies 2 inches apart onto ungreased baking sheets.
• Bake for 8 to 10 minutes in the preheated oven, until tops are cracked. Cool on wire racks.

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.