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.
- 3.69 ml baking soda
- 118.29 ml molasses
- 118.29 ml low-fat buttermilk or 118.29 ml fat-free buttermilk
- 59.14 ml vegetable oil
- 473.18 ml flour
- 2.46 ml ground ginger
- 2.46 ml salt
- cooking spray
- 236.59 ml sifted powdered sugar
- 14.79 ml water
- 2.46 ml 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!