Lo-Cal Molasses Cookies Recipe

3 2 4
Lo-Cal Molasses Cookies Recipe
Lo-Cal Molasses Cookies Recipe photo by Taste of Home
Publisher Photo

Lo-Cal Molasses Cookies Recipe

Read Reviews
3 2 4
Publisher Photo
While the dough can be shaped immediately after combining the ingredients, refrigerating it allows the sweet, spicy flavors to mingle and mellow. —Kim Van Rheenen, Mendota, Illinois
Recommended: 45 Skinny Desserts
MAKES:
36 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min./batch
MAKES:
36 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min./batch

Ingredients

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

Directions

Preheat oven to 375°. Beat oil, molasses, 1/4 cup sugar and egg until blended. In a separate bowl, whisk flour, baking soda and spices; add to molasses mixture and mix well. Refrigerate, covered, at least 2 hours.
Shape into 1-in. balls; roll in remaining sugar. Place 1 in. apart on parchment paper-lined baking sheets. Bake until cookies are set and tops are cracked, 8-10 minutes. Yield: about 3 dozen.
Originally published as Lo-Cal Molasses Cookies in Taste of Home October/November 1998, p17

Nutritional Facts

1 cookie: 69 calories, 3g fat (0 saturated fat), 5mg cholesterol, 73mg sodium, 9g carbohydrate (4g sugars, 0 fiber), 1g protein.

  • 1/2 cup vegetable oil
  • 1/4 cup molasses
  • 1/4 cup plus 2 tablespoons sugar, divided
  • 1 large egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  1. Preheat oven to 375°. Beat oil, molasses, 1/4 cup sugar and egg until blended. In a separate bowl, whisk flour, baking soda and spices; add to molasses mixture and mix well. Refrigerate, covered, at least 2 hours.
  2. Shape into 1-in. balls; roll in remaining sugar. Place 1 in. apart on parchment paper-lined baking sheets. Bake until cookies are set and tops are cracked, 8-10 minutes. Yield: about 3 dozen.
Originally published as Lo-Cal Molasses Cookies in Taste of Home October/November 1998, p17

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forLo-Cal Molasses Cookies

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
mbcdownes User ID: 8535393 240006
Reviewed Dec. 22, 2015

"These cookies are terrible. There is too much baking soda in them! Do not make these cookies!"

MY REVIEW
molly539 User ID: 4040061 22644
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."

Loading Image