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Molasses Cookies


Molasses is the thick dark syrup which remains when sugar cane juice is boiled down and the raw sugar is extracted. If you are tempted to use butter in place of the butter substitute, the result will be a drier cookie. The butter substitute makes them moist.


    1/2 cup butter substitute
    1/2 cup dark brown sugar
    1/2 cup mild molasses
    2 large eggs
    3 cups all-purpose flour
    1 tablespoon powdered ginger
    1 1/2 teaspoons ground cinnamon
    1 1/2 teaspoons baking soda
    1/2 teaspoon salt
    1/2 teaspoon white wine vinegar

Ginger Icing

    2 cups confectioners' sugar
    1/4 teaspoon powdered ginger
    3 tablespoons fat-free milk

    Ground cinnamon to decorate

1.  Preheat oven to 350

2.  Cookies: In a large bowl, use a wooden spoon to beat
      butter substitute, brown sugar, molasses and eggs.

3.  Sift the flour, ginger, ground cinnamon, baking soda and
     salt onto the butter mixture, stir well, then add vinegar.

4.  Form tablespoonfuls of dough and flatten the dough
     onto baking sheets lined with parchment paper.

5.  Bake in a preheated 350
oven for 15 minutes.

6.  Icing: In a medium bowl, mix confectioners' sugar, ginger        
     and enough milk to make a smooth icing. Ice cookies while
     they are still slightly warm.

7.  Sprinkle icing with cinnamon.

     Makes a family-size plate of cookies


 Seasoned with Love- A copyright recipe

We would love to have you print this recipe for your own use.



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