Lo-Cal Molasses Cookies Recipe
Lo-Cal Molasses Cookies Recipe photo by Taste of Home

Lo-Cal Molasses Cookies Recipe

Publisher Photo
"Whenever we want a super snack, I bake up a batch of these yummy molasses cookies," says Kim Marie Van Rheenen, field editor from Mendota, Illinois. "They have pretty crackled tops and soft centers."
TOTAL TIME: Prep: 15 min. + chilling Bake: 40 min.
MAKES:60 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 40 min.
MAKES: 60 servings

Ingredients

  • 1/2 cup vegetable oil
  • 1/4 cup molasses
  • 1/4 cup plus 2 tablespoons sugar, divided
  • 1 egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves

Nutritional Facts

One cookie equals 41 calories, 2 g fat (0 saturated fat), 4 mg cholesterol, 44 mg sodium, 5 g carbohydrate, 0 fiber, 1 g protein. Diabetic Exchanges: 1/2 starch.

Directions

  1. In a bowl, beat oil, molasses, 1/4 cup sugar and egg. Combine flour, baking soda, cinnamon, ginger and cloves; add to molasses mixture and mix well. Cover and refrigerate for at least 2 hours.
  2. Shape into 1-in. balls; roll in remaining sugar. Place on ungreased baking sheets. Bake at 375° for 10-12 minutes or until cookies are set and surface cracks. Yield: 5 dozen.
Originally published as Lo-Cal Molasses Cookies in Taste of Home October/November 1998, p17

Nutritional Facts

One cookie equals 41 calories, 2 g fat (0 saturated fat), 4 mg cholesterol, 44 mg sodium, 5 g carbohydrate, 0 fiber, 1 g protein. Diabetic Exchanges: 1/2 starch.

Reviews for Lo-Cal Molasses Cookies

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
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2 Star
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MY REVIEW
Reviewed Dec. 23, 2009

"These cookies were a nice little treat, not too sweet. However, I don't know how the writer got 60 cookies out of this recipe, unless she made them pea size. Even doubling the recipe, I got about 4 1/2 dozen. I will definitely make these again although I may try replacing the sugar mixed into the recipe with Splenda and just use regular sugar to roll the cookies in."

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