Sunday Afternoon…. Craving some Molasses cookies, but not craving the calories. I remembered that I had a recipe from Cooking Light in October 1996 that was a Molasses Spice cookies, low in calories and easy to make.
I checked the cupboard to make sure all of the ingredients were to be found. Lucky for me the 16 year old does not like to put Molasses in everything. While gathering my supplies I noted that the granola I bought for my cranberry crumble bars is about gone and my husband noted that all of the walnuts and pecans are now missing… Hmm, could we have a rodent in the house? No, just a 16 year old mixing in assorted goodies to her bowl of cereal. Well, hopefully she will like these cookies and leave the baking supplies alone.
Molasses Spice Crinkle Cookies
- 1 1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup firmly packed brown sugar
- 1/4 cup stick butter, softened
- 2 tablespoons molasses
- 1 large egg white
- 1/4 cup granulated sugar
- Combine first 6 ingredients in a bowl, and stir well. Set aside. Place brown sugar, butter, molasses, and egg white in a food processor, and process until blended. Add dry ingredients to food processor, and process until blended, scraping sides of processor bowl once. Gently press mixture into a ball; wrap in plastic wrap. Chill 2 hours.
- Preheat oven to 375°.
- Shape dough into 40 (3/4-inch) balls. Place granulated sugar in a bowl. Dip balls in cold water; shake to remove excess moisture. Roll wet balls in sugar. Place 3 inches apart on a baking sheet. Bake at 375° for 10 minutes. Remove from pan; let cool on a wire rack.