Low Cal Molasses Cookies Recipes

Steps:

• Heat oven to 350°F. In large bowl, mix brown sugar, shortening, molasses and egg with spoon. Stir in remaining ingredients except granulated sugar.
• Shape dough by rounded teaspoonfuls into 48 (1-inch) balls. Roll in granulated sugar. Place on ungreased cookie sheet 2 inches apart.
• Bake 9 to 12 minutes or until set and cookies appear dry. Let stand 1 minute; remove from cookie sheet to cooling rack.

Steps:

• Beat oil, molasses, 1/4 cup sugar and egg.
• Combine flour, baking soda, cinnamon, ginger and cloves in another bowl; add to molasses mixture and mix well.
• Cover and refrigerate for at least 2 hours.
• Preheat oven to 375°F.
• Shape into 1 inch balls; roll in remaining sugar. Place on ungreased baking sheets.
• Bake for 10-12 minutes or until cookies are set and surface cracks.
• Remove from pan and cool thoroughly on wire racks.

Steps:

• Heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
• Melt butter in a small pot over medium heat and add ginger, if using. Remove from heat and let sit a few minutes while you prepare everything else.
• In a large bowl, whisk flour, cocoa powder, baking soda, cinnamon, ground ginger and salt.
• In a medium bowl, whisk together sugar, molasses, egg and ginger butter. Using a spatula, slowly mix into dry ingredients, mixing until no dry spots remain.
• Using your hands, roll small balls of dough about the size of a quarter (dough will be soft - if it is too soft for you to handle, pop into the fridge for a few minutes to firm up). Roll the balls in the sanding sugar and place on the prepared baking sheets about 1-inch apart.
• Bake until just puffed and baked through, 6 to 8 minutes. Let cool completely before eating.

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).

Steps:

• In bowl, mix oil, molasses, Splenda and egg. In another small bowl, combine flours, baking soda and spices. Add flour mixture to molasses mixture. Mix well.
• Cover and refrigerate dough for at least 2 hours.
• Shape dough into one-inch balls and roll in sugar.
• Place on cookie sheet about 2 inches apart. Bake at 375 for 10 minute
• Remove from baking sheet immediately.