Chewy Molasses Ginger Cookies
Nutritional Info
- Servings Per Recipe: 48
- Amount Per Serving
- Calories: 53.4
- Total Fat: 1.4 g
- Cholesterol: 7.2 mg
- Sodium: 22.7 mg
- Total Carbs: 10.9 g
- Dietary Fiber: 0.3 g
- Protein: 0.7 g
View full nutritional breakdown of Chewy Molasses Ginger Cookies calories by ingredient
Introduction
At only 53 calories a piece, these soft cookies are sure to please! At only 53 calories a piece, these soft cookies are sure to please!Number of Servings: 48
Ingredients
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1/3 C butter or margarine, softened
3/4 C packed Brown Sugar
1/4 C dark Molasses
1tsp Ginger, ground
1tsp Cinnamon, ground
1 egg
1 tsp baking powder
1 1/2 C all purpose wheat flour
1/2 C whole wheat flour
1/2 tsp cinnamon
1/4 C granulated sugar
Directions
Beat the Butter on medium-high speed in a large mixing bowl for 2 minutes. Beat in the brown sugar. Add the Molasses, Ginger, and Cinnamon, mix thoroughly. Add the Egg. Add the baking powder. Mix in as much of the flour & wheat flour as you can with the electric mixer. Stir in any remaining by hand. Refrigerate for 1 hour.
Heat oven to 350 degrees Fahrenheit. Spray 3-4 cookie sheets with non-stick cooking spray.
Shape into 1 inch balls, roll in granulated sugar mixed with cinnamon. Place 2 inches apart on prepared baking sheets. Bake for 8-12 minutes, until cookies are set and tops crack.
Makes 48 Cookies
Heat oven to 350 degrees Fahrenheit. Spray 3-4 cookie sheets with non-stick cooking spray.
Shape into 1 inch balls, roll in granulated sugar mixed with cinnamon. Place 2 inches apart on prepared baking sheets. Bake for 8-12 minutes, until cookies are set and tops crack.
Makes 48 Cookies
Member Ratings For This Recipe
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RO_RUNNER
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MRSTEJANO
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NO-41_RAZZYS_PL
YUMMY! Doesn't have to be Christmas to ENJOY these! Makes 24-48. Makes balls very small for 48. Bake 10-14 min. Use fork to 'do' criss-cross 'mash' on top before baking. - 1/29/09
Reply from COOKINNANCY (3/17/14)
I saw this on pinterest, and was STUNNED to see name. I am honored that they were on a featured list. I had only submitted the recipe for the nutritional data. They are great year round, I often make ginger cookies in spring. You can still see my photo of 8 appropriately sized cookies on a plate.
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BONGOBETTE
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LXENCB
Good. I tried them and the cookies were soft but I thought the recipe was missing something. I had to make the cookies very small in order to get 48 of them. No wonder it is only 50 calories each. Smile. - 3/3/09
Reply from COOKINNANCY (3/17/14)
Yes, they are quite small, a very appropriately sized treat. The photo I submitted with the recipe shows this quite clearly, 8 cookies on a dinner plate.
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PATTEG
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CALICOGOBYE
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SMALLS055
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COMPLEXITY03
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MBJOSEPH
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CARPENSM
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RICHNJEN2001
Mine didn't flatten out either, stayed big & round. I'll fork em next time, and use less flour to get a moister cookie. Tastes good though! BAKING TIP - to get 48 cookies, divide dough into 4 quarters, put 1 quarter on a paper plate, then divide that up into 4 wedges & make 3 cookies out of each one - 4/13/13
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AMYLT82
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ELIZALEA
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CHEER42009
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~*HAPPY*~
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RICCILYNN
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AALLCONK
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ITALGIRL2009
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ROYALTY1022
This recipe turned out great! I added 1/2 tsp salt, 1/4 tsp baking soda to recipe. I used 1c of brown sugar instead of 3/4. I was able to get 24 cookies because I didn;t want them to small. The first batch did not flatten so the last batch I flatted with a wet spoon and it turned out perfect...
- 12/28/09
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DAMETEMPLAR
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MYSPARKS7
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ROSIE19531
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NEWBIEBAIT
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KITEFLYINGAL
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CD12141585
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DEEE13
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CD12933291
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WENDYBYLES
I rolled dough into a Saran-Wrapped roll and froze the two rolls. I could, then, slice and bake them at my convenience. I also cut back on the brown sugar a tad and used candied ginger chopped extremely fine. Blackstrap mollasses provided more nutrients and VERY good flavors!! Terrific cookies. - 7/22/12
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MSROTHOVE
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VLECKB
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CD4519295
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CD6158733
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STROTTER1
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FUZZIEBEAR3
Good, but I messed up a bit. The first batch was perfect - 10 minutes on my air-bake sheet on the middle rack.
The rest, I tried to rush -- I didn't use airbake sheets, and I had one on the lower rack. They got burned quickly. I think you need to just use the middle rack, they burn easily. - 12/2/12
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PENOWOK
I was a little short on the molasses and my batter was quite dry so I didn't roll it in the sugar and cinnamon at the end, but my guests really liked the taste. I only got 36 cookies instead of 45 so my nutritional count was off a bit. I am buying more molasses 2nd try! I liked the cookie size. - 3/11/12
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CHASLEY
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BCAREL
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DUSTYPRAIRIE
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ILLINITEACHER52
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BARBANAL
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HEALTHYDESIRE
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CD13036871
I am not a baker so I don't know all the tricks, but wish I did. These tasted good but were not "chewy" and stayed sphere shaped. What did I do wrong? - 12/23/12
Reply from COOKINNANCY (3/17/14)
Using butter vs margarine makes a difference, I won't touch margarine. Whichever you use should be SOFTENED and definitely not MELTED, this makes a huge difference, I like to just set mine out for a while. Also, make sure you let the dough chill, and don't flatten it if you want the cracked look.
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_BACK2BASICS_
Where do you find all purpose wheat flour? I used all purpose white flour the first time I made them, with the 1/2 cup of whole wheat flour. Cookies came out good, round and small. Next time I may flatten them with criss cross method as someone had stated. - 12/17/11
Reply from COOKINNANCY (3/17/14)
All purpose wheat flour is white flour. It is wheat that has been ground up then the fiber etc removed, versus being whole wheat flour which includes the whole grain. Also versus being made from any other grain.
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KITTENPYE
I followed the directions to a tee, but the results looked nothing like the picture provided, and tasted like the kind of "health cookie" a child would make a face at (probably all that ww flour). The cookies were small, round, and dense, and tasted like molasses. I was the only one who'd eat them. - 12/8/11
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