My grandmother had a great recipe for molasses cookies. Soft with just the right amount of molasses and spice. I seem to remember hers having some flour on the outside though but I’ve sweetened mine up by rolling them in sugar instead. 🙂
I love that these cookies are pretty low in fat but still taste moist and decadent. I’ve use whole wheat flour here to up the nutrient and fiber content. Admittedly they are quite high on the sweetness between the molasses and sugar called for, but as I always say, this is a treat, not a meal. If I’m going to have dessert, it better be sweet, because that’s the taste I’m longing for.
My kids loved these cookies and I feel much better giving them these than most of the packaged store bought items. And unlike a lot of cookies, they are pretty much the same (taste and texture-wise) four days after they’ve been baked – which is about how long they lasted in our house. I love them with a little glass of milk – my favorite is a mixture of rice and almond milk that I combine myself. So yummy!
I think you’ll agree that they ginger molasses cookies are a breeze to make. They come together super quickly – the kind of thing you can easily whip up after dinner and have them ready to eat in no time. I’m all about dessert recipes that are simple and uncomplicated and fast to get together. After I’ve cooked a big dinner, the last thing I feel like doing is making some long and complicated dessert. These are perfect.
- 2 cups whole wheat pastry flour (or white whole wheat)
- ½ cup sugar
- 1 Tbsp ginger powder
- 1 tsp salt
- ½ tsp cinnamon
- ½ tsp baking soda
- 2 tsp baking powder
- ¼ cup water
- ⅓ cup molasses
- ⅓ cup applesauce
- 1.5 T oil (I like grapeseed)
- 1 tsp vanilla extract
- Preheat the oven to 375 degrees.
- In a large bowl, combine the dry ingredients: flour, sugar, ginger powder, cinnamon, salt, baking soda & powder. Whisk together til well combined.
- In a separate bowl, combine the applesauce, oil, molasses, vanilla extract and water.
- Combine the wet and dry ingredients and stir well until all the ingredients come together and no flour remains. It should be like a playdough consistency.
- Roll the dough into 1½" balls and roll them into sugar to coat.
- Bake at 375 for 8-10 minutes. Don't over cook them! They should be fluffy.
- Let cool for a minute on the sheet and then remove to a cooling rack.