Prep 25 mins
Cook 40 mins
Here's a lighter version of molasses cookies. I like this recipe because it uses buttermilk and has a sweet glaze icing.
- 3⁄4 teaspoon baking soda
- 1⁄2 cup molasses
- 1⁄2 cup low-fat buttermilk or 1⁄2 cup fat-free buttermilk
- 1⁄4 cup vegetable oil
- 2 cups flour
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon salt
- cooking spray
- 1 cup sifted powdered sugar
- 1 tablespoon water
- 1⁄2 teaspoon vanilla extract
- Preheat oven to 375.
- Dissolve baking soda in molasses in a large bowl.
- Combine buttermilk and oil; stir into molasses mixture.
- Lightly spoon flour into dry measuring cups; level with a knife.
- Combine flour, ginger and salt; gradually add to molasses mixture, stirring well.
- Coat hands lightly with cooking spray.
- Shape dough into 30 (1-inch) balls and place balls 2 inches apart on baking sheets coated with cooking spray.
- Bake at 375 for 10 minutes.
- Cool on a wire rack.
- Combine powdered sugar, water and vanilla.
- Spoon into a heavy-duty zip-top plastic bag; seal bag.
- Snip a tiny hole in 1 corner of bag; drizzle glaze over cookies.
We enjoyed these! Lower fat, and aside from the molasses, no sugar in the dough. Or eggs. Made 20 cookies, didn't refrigerate, and used a cookie scoop which worked well. Soft cookies, not overly sweet themselves, but with a nice touch of sweetness from the glaze. Thanks for sharing the recipe!