I don't know about you, but I always love a good molasses cookie.
However, after sitting on the couch for a month and a half rehabbing my tootsies, I don't love the thought of buying a size bigger pants. I'm moving around a lot better these days, but physical therapy is really the most 'exercise' I can do at the moment.
Translation- if I want to eat cookies (and I do) then I'm going to have to find something slightly healthier for now.
I won't bother trying to convince you that you won't miss the butter- let's not lie, butter makes everything more delicious. And Lord knows I'm usually quite liberal with it.
But then we're back to getting bigger pants.
And I really don't want to go there right now.
So for the time being, I'll just have to settle for less butter and hope to continue fitting in the clothes already in my closet.
Low-Fat Molasses Cookies
- 1/4 C. butter, softened
- 1 C. sugar
- 1 large egg, beaten
- 1/4 C. molasses
- 2 C. all-purpose flour
- 2 t. baking soda
- 1 t. ground cinnamon
- 1/4 t. salt
- 1/4 t. ground cloves
- 1/2 t. ground ginger
- 3 T. large granulated sugar (optional, for sprinkling)
In large bowl, cream butter & sugar together until fluffy. Add egg and molasses and mix until combined. Add flour mixture gradually, and beat just until combined. Chill dough 30 minutes to 1 hour, covered, in refrigerator.
Roll into 1-inch balls, and place on greased or parchment-covered cookie sheet, about 1 1/2 inches apart. Bake about 5 minutes, sprinkle with large granulated sugar and bake 3-5 minutes more until crackled and lightly browned. (Alternately, you can roll the balls in regular granulated sugar, then bake them for 8-10 minutes) Transfer to a wire rack to cool. Makes about 3 dozen cookies.
Nutrition per cookie: 79 calories; 1 g fat ( 1 g sat , 0 g mono ); 9 mg cholesterol; 16 g carbohydrates; 1 g protein; 0 g fiber; 106 mg sodium; 43 mg potassium.
Recipe Adapted from EatingWell.com